Vegan Jalapeño Poppers with Creamy Cashew Filling
Recipe Introduction: Spice Up Your Life with Vegan Jalapeño Poppers
Fancy some vegan hot appetizers that will blow your socks off? I know I do! Are you ready to dive into something spicy, creamy, and totally addictive?
The Lowdown on These Little Firecrackers
These dairy-free jalapeño poppers aren't just any old snack. Originating from the US, jalapeño poppers are often served as appetizers and are known for their contrasting hot and creamy textures.
This vegan twist takes them to a whole new level of deliciousness. This recipe is medium difficulty. It takes about 45 minutes (plus cashew soaking time).
It yields approximately 12 poppers.
Why You'll LOVE These Plant Based Appetizers
These vegan jalapeño poppers are packed with goodness. The cashews provide healthy fats and protein. Perfect for a vegan game day food spread or as hot vegan party food .
They're special because they deliver that cheesy, creamy flavour without any actual cheese.
Ready to Get Cooking? Let's Talk Ingredients!
To get that creamy texture, you'll need to prepare your cashew cream cheese alternative by soaking it for at least 30 mins. Trust me, It makes it a lot easier to blend!
Ingredients & Equipment: Your Vegan Hot Appetizers Arsenal
Right, let's get down to brass tacks. Making these killer vegan jalapeño poppers is easier than teaching your nan to use TikTok, honestly! Here's everything you'll need to become a plant based appetizers pro.
Main Ingredients
First up, the stars of the show.
- For the Cashew Cream Filling:
- 1 cup (140g) raw cashews, soaked in hot water for at least 30 minutes. Quality indicator: Raw, unsalted cashews give the best flavour.
- 1/4 cup (60ml) unsweetened plant based milk (almond, soy, or oat work well).
- 2 tablespoons (30ml) nutritional yeast.
- 1 tablespoon (15ml) lemon juice, freshly squeezed.
- 1/2 teaspoon (3g) garlic powder.
- 1/4 teaspoon (1.5g) onion powder.
- Salt and black pepper to taste.
- For the Poppers:
- 6 large jalapeño peppers, halved lengthwise and seeded. Quality indicator: Firm, unblemished jalapeños will hold their shape better.
- 1 tablespoon (15ml) olive oil.
- 1/2 cup (50g) panko breadcrumbs.
- 1/4 teaspoon (1.5g) smoked paprika.
- Pinch of salt.
Seasoning Notes: Flavour Power!
Alright, so we wanna make these spicy vegan snacks sing, right? Smoked paprika is your best mate here. It adds a real depth of flavour, almost like you've been slaving over a barbeque for hours.
You can substitute it with regular paprika if you are in a pinch, but trust me, it will not have the same oomph.
I learned that the hard way when I ran out once never again! A little pinch of cayenne pepper added to the cashew cream can elevate the heat, but go easy.
Remember, we're aiming for tasty, not nuclear.
Equipment Needed: Keep it Simple
Listen, you don't need every fancy gadget under the sun to make these delicious dairy-free jalapeño poppers . Just the essentials.
- High speed blender or food processor. Or, if you are hard up, a good old pestle and mortar if you fancy some arm workout!
- Baking sheet.
- Parchment paper or silicone baking mat.
- Small bowl.
- Knife.
- Gloves (optional, for handling jalapeños). Seriously, I advise it. I once forgot and ended up with fiery fingers for a day! These vegan baked appetizers are really easy vegan appetizers when you have good tools.
And that's it! You're all set to create some seriously addictive hot vegan party food . This recipe will for sure deliver vegan game day food gold! Get ready to impress your mates with some easy vegan appetizers .
Let's get cooking, shall we?
Creamy, Spicy, Vegan Jalapeño Poppers: You WON'T Miss the Cheese!
Honestly, who doesn't love a good jalapeño popper? They are the perfect hot vegan party food! But going vegan doesn't mean sacrificing your favourite spicy vegan snacks.
Ditching the dairy doesn't mean ditching the flavour. These vegan jalapeño poppers are about to rock your world, using a cashew cream cheese alternative that is so good, you'll forget all about the dairy stuff.
Trust me, even my old mate Barry, a staunch meat eater, gobbles these up. These plant based appetizers are so good. Get ready to dive into some seriously addictive deliciousness.
Prep Steps: Let's Get Organized!
- Essential mise en place: Soak 1 cup (140g) of raw cashews in hot water for at least 30 minutes . This softens them for a super smooth cashew cream filling. Halve 6 large jalapeños and deseed them (gloves optional, but recommended!). Get all your spices measured out and ready to go.
- Time saving organization tips: Soak the cashews in the morning or even the night before if you're super organised. While the poppers are baking, prep any dips or sides you want to serve with them.
- Safety reminders: Jalapeños can be hot! Wear gloves if you're sensitive, and avoid touching your eyes. Wash your hands thoroughly after handling them.
Poppin' Good: step-by-step to Vegan Perfection
- Blend soaked cashews with 1/4 cup (60ml) plant based milk, 2 tablespoons (30ml) nutritional yeast, 1 tablespoon (15ml) lemon juice, 1/2 teaspoon (3g) garlic powder, 1/4 teaspoon (1.5g) onion powder, salt and pepper until ultra smooth.
- Preheat oven to 375° F ( 190° C) .
- Fill each jalapeño half generously with the cashew cream.
- Combine 1/2 cup (50g) panko breadcrumbs, 1 tablespoon (15ml) olive oil, 1/4 teaspoon (1.5g) smoked paprika, and a pinch of salt.
- Sprinkle breadcrumb mixture over the filled jalapeños.
- Bake for 18- 20 minutes , until golden and jalapeños are slightly soft.
- Let cool slightly before serving. These are perfect vegan game day food !
Pro Tips for Popper Perfection
- Don't skimp on the cashew soaking! It's vital for creaminess. If short on time, boil them for 10 minutes . Honestly, that makes a world of difference.
- For a softer texture: Roast the jalapeños for 10 minutes before adding the filling. Trust me on this!
- make-ahead: Prep the filling and stuffed poppers ahead of time and bake just before serving. These baked vegan appetizers are always a hit.
Recipe Notes: Nailing Those Vegan Jalapeño Poppers
So, you're ready to tackle these vegan jalapeño poppers ? Awesome! Honestly, they’re pretty straightforward, but let's chat through some things to keep in mind.
I've made my fair share of cooking mistakes, and I'm happy to share. We’ll cover serving, storage, variations, and even a little nutrition info to make it all super simple and fun.
Serving Suggestions: Show 'Em Off
Okay, presentation time! When serving these babies, think about colour. A bright green jalapeño against the golden panko looks amazing.
Arrange them nicely on a platter. I like adding a dollop of cashew cream cheese alternative on the side for dipping.
And for a refreshing contrast, how about a simple cucumber and avocado salad? Seriously, the coolness cuts through the spice.
Drinks wise? A crisp beer or a zesty margarita is perfection! This is killer vegan game day food , trust me.
Storage Tips: Keep 'Em Fresh
Right, if you have any left over, here's the lowdown on storage. Pop them in an airtight container and into the fridge.
They'll be good for about 3-4 days. Freezing? Yeah, you can , but the texture of the jalapeños might change a bit.
Honestly, I think they're best fresh. Reheating is easy - just whack them back in the oven at 350° F ( 175° C) for about 10 minutes, or until warmed through.
Variations: Let's Get Creative
Fancy a twist? Add a teaspoon of chipotle powder to the cashew cream cheese alternative for a smoky kick! Oh my gosh, it's divine.
Or, stir in some chopped sun-dried tomatoes for a Mediterranean vibe. And for my gluten-free friends, just swap the panko for gluten-free breadcrumbs.
Sorted! If you can't find jalapeños, poblanos are a milder option. This makes it an easy vegan appetizer to adapt.
Nutrition Basics: Goodness Inside
Each popper clocks in at roughly 120 calories, with 4g of protein and 8g of fat. Not bad, eh? They're also a good source of fiber, thanks to the jalapeños and cashews.
These spicy vegan snacks are packed with plant based goodness. The nutritional yeast gives you a boost of B vitamins too, so you can be sure its delicious vegan finger foods and healthy.
So, there you have it! Everything you need to make these amazing dairy-free jalapeño poppers . Honestly, don't be scared to experiment and make them your own.
They're fantastic hot vegan party food and sure to be a crowd pleaser. You got this! Now go and create some vegan baked appetizers that will blow people's minds!
Frequently Asked Questions
I'm new to vegan cooking. Are these vegan hot appetizers difficult to make?
While these Vegan Jalapeño Poppers are rated as medium difficulty, don't let that put you off! The most important thing is soaking the cashews properly that's key to a smooth and creamy filling. Just follow the steps carefully, and you'll be chowing down on these delicious poppers in no time.
You got this!
Can I prepare these vegan jalapeño poppers in advance?
Absolutely! You can definitely get ahead of the game. Prepare the cashew cream and fill the jalapeños earlier in the day or even the day before. Store them covered in the refrigerator, and then just add the panko topping and bake them when you're ready to serve.
It's a great way to reduce stress before a party or gathering.
How can I control the spice level of these vegan hot appetizers? My friends are a mixed bag when it comes to heat!
Spice control is crucial! The heat of a jalapeño is mainly in the seeds and membranes. Remove as much of the membrane as possible for a milder popper. For those who like it hot, leave some of the seeds in!
You could even make a batch with varying levels of seeds to cater to everyone's preferences, a bit like a pick 'n' mix but with spice!
I have a cashew allergy. Is there a substitute I can use in these vegan jalapeño poppers?
Good question! If you're allergic to cashews, soaked sunflower seeds are a great alternative. Soak them just like you would the cashews to soften them. The flavor will be slightly different, but still delicious. Always double check all ingredients to ensure they are safe for anyone with allergies.
What's the best way to store leftover vegan jalapeño poppers?
Store any leftover poppers in an airtight container in the refrigerator. They'll keep for about 3-4 days. When you're ready to enjoy them again, you can reheat them in the oven at 350°F (175°C) until warmed through, or pop them in the microwave for a quicker fix, though they might lose some of their crispness.
Mind you don't burn them!
Can I freeze these vegan hot appetizers for later?
While you can freeze them, the texture of the cashew cream and jalapeños might change slightly upon thawing. They might become a bit softer. If you do freeze them, arrange the baked (or unbaked) poppers on a baking sheet and freeze individually.
Once frozen solid, transfer them to a freezer bag for longer storage (up to 2 months). Bake from frozen, adding a few extra minutes to the cooking time.
Vegan Jalapeno Poppers With Creamy Cashew Fillin
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 120 |
|---|---|
| Fat | 8g |
| Fiber | 2g |
