These Jalapeno Poppers Without Cream Cheese come together in under 30 minutes, from start to finish, including baking time. These are vegan and made with nutritional yeast so you won’t miss the cheesy flavors. They’re simply delicious finger food!
Craving a dairy-free, crispy, flavor-packed snack? My simple answer is these jalapeño poppers without cream cheese recipe(my other suggestion is peanut butter-stuffed jalapenos)!
These are oven-baked for a light, crunchy finish. Thanks to our homemade almond flour filling, they still have all the bold flavors and satisfying textures of the classic version—just without the cream cheese.
This bite-sized appetizer recipe is perfect for a family gathering, a party, or simply pairing with your favorite dipping sauce(my family loves this spicy peanut butter). I hope you like it too!
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Why You'll Love This Recipe
⭐️It's easy to make with a few simple ingredients.
⭐️Great to serve as an appetizer or snack.
⭐️A delicious party-friendly recipe.
Ingredients
- Jalapeno peppers: If you have sensitive skin, wear gloves to protect yourself from pepper burn.
- Almond flour: You can substitute this with coconut flour or soaked cashews. However, each ingredient is unique, so the taste will also differ.
- Lemon juice: I've added it to bring a mild zing to the filling.
- Nutritional yeast. Making dairy-free does not mean sacrificing rich cheese flavors. This addition provides cheesy flavors.
- Bread crumbs are my favorite addition because of their crunchy texture. You can also swap them for crushed tortilla chips.
- Pine nuts: I've used raw, unsalted pine nuts. You can skip or substitute pumpkin or sunflower seeds.
- Garlic powder: Smooth, intensifies the flavor, and is convenient.
- Rosemary: Provides warm flavors. However, you can swap it with oregano or parsley.
- Almond milk: Feel free to use other plant-based alternatives like oat milk or soy milk.
How To Make Jalapeno Poppers Without Cream Cheese
- Combine almond flour, almond milk, lemon juice, nutritional yeast, and sea salt in a mixing bowl. Let this mixture sit for 10 minutes, then blend until smooth.
- Preheat your oven to 350°F. Cut the jalapenos in half and carefully remove the seeds and pith, leaving a hollow space for stuffing.
- Take the prepared almond cream cheese and generously fill each jalapeno half. Ensure they are well-stuffed to make them tasty and flavorful.
- Place the stuffed jalapenos on a baking tray and bake for about 20 minutes until the edges become soft. Serve hot as a delicious snack!
♨️How To Adjust The Heat Level
These jalapeño poppers without cream cheese taste range from moderate to medium-high heat, depending on the type of jalapeño used(even if they are from the same plant).
Removing seeds and the white membrane inside(where the seeds are clustered) will significantly reduce the heat, but remember that the jalapeño flesh has some heat, too.
To enhance the heat, mix some of the removed seeds and ribs back into the filling based on your spice tolerance. You can also add a pinch of cayenne or red pepper flakes to intensify the flavors for an extra kick.
The Leftovers
You can store the leftover jalapeno poppers without cream cheese in an airtight container in the refrigerator for 3 days or freeze them for up to 3 months.
To thaw the jalapeno poppers without cream cheese, refrigerate overnight and reheat in the air fryer/oven at 350°F until warm.
Pro Tips For Best Results
For the extra crispiness, sprinkle additional breadcrumbs on top of the jalapeños.
Best To Serve With
- With cool dips, a pairing dipping sauce tames the jalapeno's heat and becomes everyone’s favorite. Some cool dips include cilantro lime sauce, creamy mayo, ranch, and guacamole.
- With spicy dips. If you want a spicy platter, serve it with spicy dips like Boom Boom sauce or Sriracha Aioli Sauce.
FAQ
Yes, you can prepare the filling and the jalapeno peppers a day in advance and store them separately in an airtight container in the refrigerator. Just before serving, assemble them and bake.
Preheat the air fryer to 375°F. Place stuffed jalapeños in a single layer, spray with oil, and air fry for 10-12 minutes until crispy. Let cool and serve warm.
Yes! Nutritional yeast adds a subtle cheesy flavor, but you can replace it with vegan shredded cheese or remove it from the ingredients list altogether.
More Finger Food To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
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
- Preheat the oven to 350 F.
- 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.
- Cut the jalapenos into two, and remove the seeds and the pith.
- Stuff each half of the jalapeno with the almond cream cheese.
- 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
- Adjust the spice level by removing or keeping the seeds and ribs; for extra heat, mix them into the filling or add cayenne pepper or red pepper flakes.
- For added crunch, sprinkle extra breadcrumbs on top or swap them with crushed tortilla chips.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To reheat, air fry or bake at 350°F until warm for the best crispy texture.
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