Jalapeno Poppers Without Cream Cheese
Vegan, dairy-free Jalapeno poppers without cream cheese made in under 30 minutes! These are oven-baked, flavorful, tasty, light, and crunchy.
Servings 8 servings
Calories 185kcal
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.
Nutrition
Calories: 185kcal | Carbohydrates: 10g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg