Vegan Jalapeno Poppers

These vegan jalapeno poppers are the perfect finger food for your next event, whether you need to cater to the plant-based peeps, or those that want a dairy-free option, or even friends on a grain-free diet. This simple but delicious appetizer is going to tick all those dietary boxes.

These Vegan Jalapeno Poppers are:

• Grain-free
• Dairy-free
• Vegan
• Keto-friendly
• Low carb
• Sugar-free
• Can be made Whole30
• Can be made nut-free

The jalapenos are stuffed with a blend of garlic, onion, nut cheese, cilantro, and cauliflower mash. The mixture of all these ingredients just works perfectly with the heat from the jalapeno but what I really love about a recipe like this, is that you can mix and match ingredients to your liking. I like to have at least a cheesy element in there, whether it’s cashew cheese as pictured or grass-fed goat cheese. It’s totally up to you depending on your dietary preferences/needs. But if you want to change it up, here are some alternative combinations you can try

• Turkey bacon, Cauliflower Mash, Onion, Kite Hill almond cream cheese
• Finely chopped tempeh, potato mash, onion, cashew cheese, chives
• Potato mash, onion, kite hill almond cream cheese, gluten-free breadcrumbs

Need some more Super Bowl recipe ideas? Then check out these favorites.

• Paleo Chicken Nuggets with Homemade Tartare Sauce
• Buffalo Cauliflower
• Paleo Turkey Stuffing Meatballs

Vegan Jalapeno Poppers

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Recipe by www.peanut-head.comCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

10

pieces

Prep time

30

minutes

Total time

40

minutes

Cooking Time

20

minutes

Delicious bite-sized jalapenos stuffed with a vegan, herbed, cheesy cauliflower mash.

Ingredients

• 10 jalapeños

• 1/2 cup steamed cauliflower

• 1/2 small onion

• 1/4 cup packed cashew cheese (parmela creamery) + more for topping

• 1/4 cup cilantro

• 1 1/2 tsp garlic powder

• 1/2 tsp sea salt

• 1/2 tsp black pepper

Directions

• Preheat oven to 375F
• Slice the top off each jalapeno, keeping the stalk atached. Scoop out the inside of the jalapeno so you’re left with a ‘boat’ shape.
• In a food processor throw in the steamed cauliflower, nut cheese, garlic powder, sea salt, black pepper, and onion. Blitz until mixed together and you have a smooth consistency.
• Add in the cilantro and pulse until broken down. You want pieces of cilantro throughout, not a green mash.
• Spoon mixture into each jalapeno, pack it in tight and create a ‘mound’. Sprinkle each one with some more nut cheese and lay on a baking tray lined with parchment paper.
• Bake for 20 minutes or until the top turns golden.
• Remove and serve immediately.

Notes

• To help the jalapeno poppers stay upright when on the baking tray, gently press them down on the tray, this helps to manipulate the bottom of the jalapeno to sit more flat.
• These poppers keep well in the fridge. When you want to reheat, simply place in the broiler for 3-4 minutes.
• To make Whole30, simply sub the cashew cheese for another cheese that’s compliant.
• To make nut free, simply use a different cheese alternative.