Need a jalapeno popper recipe that is dairy-free and vegan? Try our Jalapeno poppers without cream cheese recipe. This is very simple to make and tastes excellent.
This vegan filling is mild, creamy, and with fabulous texture. If you are searching for a quick snack for the evening or for serving on game days, then let's proceed. An impressive recipe is waiting for you below.
About this recipe
Jalapeno poppers are usually made with cream cheese or other combinations of cheeses. But this, dairy-free jalapeno poppers without cream cheese recipe tastes great and without compromising in the quality.
Can we make dairy-free jalapeno poppers without altering its original taste? Yes, and this recipe shows how to make the replica of the classic poppers.
Why this dairy-free jalapeno popper is great?
It's easy to make with few simple ingredients, that you may have already in the kitchen.
The prepping work is simple that anyone can make it irrespective of their kitchen skill.
It is the delicious dish best to serve as an appetizer or as a snack.
The ingredients and possible substitutions
Jalapeno pepper. These are hot to handle. If you have sensitive skin, wear gloves to protect you from pepper burn. And avoid touching the face or eyes after cutting the jalapenos.
Almond flour. An excellent alternative to dairy products. If not using almond flour, you may substitute with coconut flour or soaked cashews. But make a note that each ingredient is unique and hence the taste of the final product will also differ from each other. This is low carb and rich in nutrients.
Lemon juice. Added to bring a mild zing to the almond cream cheese.
Nutritional yeast. Making dairy-free is not leaving out the rich cheese flavors. This addition makes our jalapeno poppers without cream cheese tastes more cheesy.
Bread crumbs. My favorite addition for the crunchy texture. You may swap with the classic version of crushed tortilla chips as well.
Pine nuts. Rich in vitamin E and magnesium, and beautifully enhances the structure.
Garlic powder. Smooth, intensifies the flavor and convenient to use.
Rosemary. Use for its natural aroma and that reflects in this dairy-free jalapeno poppers as well. Feel free to swap with other herbs like oregano or parsley.
Almond milk. Makes a luscious binding for the vegan cream cheese.
How to make jalapeno poppers without cream cheese?
Making almond cream cheese. In a small mixing bowl, add almond flour, almond milk, lemon juice, nutritional yeast, and sea salt. Allow it to sit for 10 minutes until the almond flour absorbs the milk.
Add it to the blender jar and blend until it becomes smooth. Add milk if needed to make the texture resembles the regular cream cheese.
Setting the oven. Preheat the oven to 350°F.
Prepping the jalapenos. Halve the jalapenos. Core them with a spoon and remove the ribs and the seeds. And arrange them on a baking sheet. Set aside.
Making the stuffing. In a large mixing bowl, add the almond cream cheese, bread crumbs, pine nuts, garlic powder, rosemary, olive oil, and salt. Combine well.
Stuffing. Using spoon stuff the jalapeno with the almond cream cheese mix. Repeat for all the remaining peppers.
Baking. Bake for 20 minutes or until the jalapenos becomes soft.
Serve. Serve immediately.
Serving ideas
Garnish. Sprinkle minced cilantro or red pepper flakes for garnishing.
Finger food. This jalapeno poppers without the cream cheese is a stand-alone snack, incorporated with all the flavors and taste.
With cool dips. However, a cool pairing dipping sauce tames down the jalapeno's heat and becomes everyone’s favorite.
The cool dips like the cilantro lime sauce, creamy mayo, ranch, or guacamole are some to name.
With spicy dips. If you are really looking upto a spicy platter, serve with spicy dips like Spicy peanut butter, Boom Boom sauce, Sriracha Aioli Sauce.
Make-ahead and storing ideas
Make-ahead. You may make the almond cream cheese stuffing a day prior. And core the jalapeno and store in an airtight container and keep them ready for a day before.
Assemble and bake when needed.
Refrigerate. Use an air-sealed container to use within 2-3 days.
Freeze. To use within 3 months. To thaw the jalapeno poppers without cream cheese, refrigerate overnight and bake at 350°F until they turn warm.
Leftover ideas
This conveniently merges with any dishes that call for the jalapeno popper as the ingredient. Furthermore, Make dips, casserole, or soups, the best-spiced food for the winter months.
Tools needed
Measuring spoons and cups. Helps to add the ingredients to jalapeno poppers with the right amount.
Baking sheet. One of the most kitchen tools. A good quality that heats up evenly is required.
Melon corer. This is handy for removing the seeds and the white membrane in the jalapeno easily.
Other jalapeno recipes you may like,
Printable recipe card
Jalapeno poppers without cream cheese
Ingredients
- 1 cup almond flour
- 1 teaspoon lemon juice
- 4 teaspoon nutritional yeast
- 1 pinch sea salt
- ½ cup almond milk or water add more if needed
- ½ cup bread crumbs
- ⅓ cup pine nuts
- 1 tablespoon garlic powder
- 1 teaspoon rosemary
- 2 tablespoon olive oil
- ¼ teaspoon salt
Instructions
For the almond cream cheese
- Place a mixing bowl, add almond flour, almond milk, lemon juice, nutritional yeast, and sea salt.
- Set aside for 10 minutes.
- To a blender jar, add the almond mixture and blend to a smooth pliable in texture. Add milk if needed to dilute. Set aside.
Prepping
- Preheat the oven to 350 F.
- Cut the jalapenos into two, and remove the seeds and the pith.
Stuffing
- Stuff each half of the jalapeno with the almond cream cheese.
Baking
- Bake for 20 minutes or until the edges of the jalapeno becomes soft.
- Serve as finger food snack or enjoy along with a ranch.
Notes
Nutrition
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