Vegan Jalapeno Popper (Gluten Free)

4.67 from 3 votes

Vegan jalapeno poppers that are stuffed with cashew cream, breaded in a gluten free coating and fried until golden crispy.

Prep Time25

Cook Time15

Total Time40

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 331kcal

Soak cashews overnight or for a minimum of a couple of hours
Blend drained cashews with ¼ cup of water (or as needed), nutritional yeast, garlic powder and salt. Set aside
Cut a t-section into the jalapeños and scoop out the flesh and seeds (see video)
Fill each jalapeño with about 1 teaspoon of cashew cream
Coat each jalapeño in aquafaba first and then the flour mixture (combine rice flour, cornflour and nutritional yeast), repeat
Heat up cooking oil in a pot and fry each jalapeño for about 3-4 minutes or until golden brown. Serve warm

Cashew cream should be thick and not running. Use water as needed to make it creamy.
Use the smallest sized spoon, such as a moka or grapefruit spoon to fill the jalapeños. A teaspoon is just to big for the size of the jalapeños
Don’t over fill the jalapeños with the cashew cream as once bitten into the vegan jalapeño popper it will ooze out
I like to use a small amount of excess of cashew cream that’s popping out of the jalapeños to cover the outside of them before breading
Coat each jalapeño as evenly as possible
Check that the cornflour (corn starch) is not wheaten cornflour.

💭Recipe Tips

Cut the T-section on the part of the jalapeño you think will open well. When cutting the crossbar of the T, cut into the flesh without piercing the back of the jalapeño. For a visual of this, watch the how to make vegan jalapeno poppers video.
Use gloves when deseeding jalapeños as the chilli oil will stick to your fingers (which if you touch your face/eyes will sting)
After washing jalapeños, ensure they are thoroughly dry (water in hot oil will spit)
If using a small pot to fry jalapeños, only fry 2-3 at a time to ensure the temperature of the oil doesn’t cool
Transfer fried vegan stuffed jalapeños to a paper towel lined plate to catch any excess oil
Once done frying, cool oil to room temperature and then strain. Store in a jar for future use.