Vegan Jalapeño Poppers

12 Sep

I’ve been dying to have some jalapeño poppers for quite some time now. It’s been over a year since I’ve had any. Since I became vegan, I never even thought about making them myself. Just the thought of fake cheese would make me queasy. There have been very few times that I like fake cheese. Other times, the same fake cheese made me want to vomit! I can only handle diaya in moderation in dishes. I mainly stay away from any dish that has any type of fake cheese substitute. Slowly but surely, I’ve been finding out what cheese substitutes I can handle and what I like.

This past week, I set out on a search to make poppers, that didn’t have vegan cream cheese or a huge amout of diaya in them. The cheddar diaya I really don’t like. These ones use cashews and a small amount of mozzarella diaya. I think they turned out rather well. I made another batch last weekend and the inside was a mix of cashews with tofu. I didn’t like them that much. I could only eat one! I ended up throwing the rest of them out. They gave me that same queasy feeling. These ones did not. I ate 7 last night. I never eat that many poppers, but they were just too good.

Soaked cashews with garlic, lemon juice, chives, salt and pepper.

Blended cashews and spices. Then diaya is mixed in with a spoon.

20120911-154935.jpgSetting up my dredging station.

Now I just wanted to say, wear gloves!!!
I took mine off prematurely. I didn’t realize that all the rinsing I did in the sink, left a ghostly residue that would later haunt me. My hands payed the price for a good hour after I was done cleaning up my mess and doing all the dishes. I finally resorted to sticking them in a glass of milk. It helped, slightly.

Vegan Jalapeño Poppers

Yield: 30


About 15 large jalapeños

For the Filling;

• 1 1/2 cups raw cashews soaked for about 3 hours
• 4 tsp lemon juice
• 1 garlic clove, minced
• 1 Tbsp chives, chopped
• 1/2 tsp salt
• dash cayenne
• 1 cup diaya, mozzarella


Flour mixture;

• 1 cup flour
• 1/2 cup nutritional yeast
• 1 tsp garlic powder
• dash chipotle
• 1/2 tsp salt
• 1/4 tsp pepper

• 2 cups panko, roughly
• 1 cup soy milk* or vegan milk of choice
• 1 cup of safflower oil, great for high heat

* I actually used coconut milk and it coated the jalapeños fantastically.


1. Take your soaked cashews and purée with all of the filling ingredients, except for the diaya. Purée until smooth. Then mix in the diaya with a spoon. Set aside

2. Time to make the flour mixture. Put all the flour mix ingredients in a bowl. TI like to mix them together with a whisk. Get two more bowls. One for milk and one for panko.

3. Cut jalapeños in half lengthwise. Deseed with a spoon, while wearing your handy dandy, gloves ;)

4. Fill your jalapeños with the cashew mix.

5. For coating I did

This made a really nice, thick, crunchy, outer coating.

6. Heat oil on med-high to 350 in a sauce pot. If you don’t have a thermometer, when u drop a piece of panko in the oil and it sizzles, the oil is ready. Now, put 4-5 jalapeños in the oil for 1 1/2 minutes. Then turn over and fry for another minute and a half. They should be lightly browned and crispy when done.


I ended up taking the extra jalapeños that i didn’t want to fry and placing them on sheet pans, to freeze for a couple hours. Then I transferred then to ziplock bags. Now I have a boat load of jalapeños ready to pop in some oil for a quick and easy snack. I hope you enjoy them. I sure have.


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