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Vegan Jalapeno Poppers


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Serves 20 poppers | Prep Time 10 | Cook Time 20

Ingredients

3/4 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
1/2 onion, diced
2 cloves garlic (or 2-3 garlic scapes), minced
2 Tbsp nutritional yeast
1 tsp cumin
3/4 cup vegetable stock
1 (4-ounce) can green chilies (optional- I often leave them out)
10 jalapeños, halved and seeds/stem removed
Olive oil
1/2 cup crushed toasted tortilla chips, red pepper flake for garnish


1. Preheat oven to 400 degrees and prep your jalapenos, splitting in half and removing the tops, then spritzing or brushing them with a bit of olive oil. Place in rows facing up (see photo). Set aside until step 5.


2. If you’re using crushed tortilla chips as a topper (recommended), toast them while prepping your cheese sauce by spritzing them with olive oil and baking them in your 400 degree oven for 7-10 minutes or until golden brown, watching closely as they can burn fast.


3. To a small saucepan over medium heat, add the onion and garlic with a bit of olive oil and cook until just softened and fragrant – about 5 minutes. Set aside.


4. Add soaked cashews, garlic, onion, nutritional yeast, cumin, veggie stock and green chilies to a blender and blend until creamy and smooth, using the “liquify” or “puree” option if you have it.


5. Spoon or pipe the cheese mixture into the jalapenos, generously filling. You’ll have leftovers, which you can reserve for nachos or just dip. Top with crushed, toasted tortilla chip crumbs and bake for 15 minutes or until the jalapenos are soft and the "cheese" has deepened in color.


6. Place the pan on the top rack and broil for the last minute or two for an even more intense color/flavor.


7. Serve immediately, sprinkling with a bit of red pepper flake for garnish (optional). Store leftovers covered in the fridge for up to a few days, reheating in the microwave or a 350 degree oven until warmed through (though best when fresh).


Pairs Well With


Notes

FEATURING: Jalapeno peppers, garlic (or garlic scape) and onion.

Vegan, gluten free baked jalapeno poppers with tons of flavor, "cheesiness" and the perfect crispy top. Quite hot but a savoury healthy recipe from Minimalist Baker that does not require bread crumbs or deep frying like regular jalapeño poppers do. This makes a lot more sauce than you need- but you can use it on nachos so there's no harm done ;)

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