Vegan Jalapeño Poppers

You won’t be able to just pop one! These poppers are going to be the hit of your next party!

Yield: 
12 Jalapeño Poppers

Updated: Mon, 05/13/2019 - 8:51pm

Ingredients

  • 12 jalapeño peppers, sliced lengthwise (slit along the side, leave whole) and de-seeded

Cashew Cheese:

  • 1½ cups cashews, soaked for 1 hour
  • 2 teaspoons Mirin
  • Juice of 1 lemon
  • ¼ cup nutritional yeast
  • 3 Tablespoons garlic flakes
  • ½ teaspoon sea salt
  • Pepper to taste
  • ¼ cup chopped green onion

Wet Batter:

  • ¾ cup almond milk
  • 2 Tablespoons tapioca starch
  • 3 Tablespoons nutritional yeast

Dry Batter:

  • ¼ cup nutritional yeast flakes
  • ¼ cup brown rice flour
  • ¼ cup organic corn meal
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper

Instructions

  1. Preheat oven to 350° and line a baking sheet with parchment paper.
  2. Rinse and drain cashews. Add cashews and remaining Cashew Cheese ingredients in a food processor and combine until smooth.
  3. Fill each jalapeño with Cashew Cheese.
  4. Whisk together Wet Batter ingredients, and set aside. Stir Dry Batter ingredients together in a separate bowl.
  5. Tip: use one hand for the wet mixture and one hand for the dry. Dip stuffed jalapeños in Wet Batter and then into Dry Batter, coating evenly. Gently place pepper onto prepared baking sheet. Repeat until all jalapeños have been coated.
  6. Bake for 25 minutes until golden brown. Flip at 15 minutes, and continue baking for remainder of time. Remove from oven and set aside to cool for at least 5minutes. Serve with Creamy Spicy Dipping Sauce and enjoy!