By veganmilitarywife

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Jalapeno Pepper Poppers (Vegan, Oil Free, and Gluten Free)

Categories : Appetizer
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4 from 1 vote

Jalapeno Pepper Poppers (Vegan, Oil Free, and Gluten Free)

Servings 12


For the Filling:

  • 1 cup vegetable broth or water
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 tbsp arrowroot powder or cornstarch
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp mustard powder
  • 1/4 tsp turmeric
  • 1 tbsp finely chopped cilantro {optional}

For the Poppers:

  • 6 large jalapenos
  • 1/2 cup whole wheat pastry flour or GF flour
  • 1/2 cup non-dairy milk beer, or water
  • 1 cup whole wheat bread crumbs or GF bread crumbs


  • Combine all filling ingredients, except cilantro, if using, in a blender and blend until completely smooth.
  • Pour into a small saucepan. Constantly whisk over medium heat, until thick and bubbly.
  • Set aside to cool.
  • Poppers
  • Meanwhile, slice each jalapeno lengthwise and remove all seeds and veins.
  • Preheat oven to 450 degrees.
  • Stir the chopped cilantro, if using, into the cheese sauce, then spoon the filling into each jalapeno half.
  • Place the non-dairy milk or water, flour, and bread crumbs in separate bowls.
  • Dip each stuffed jalapeno into the non-dairy milk or water, then the flour, then the non-dairy milk or water again, the finally into the bread crumbs to coat.
  • Place the coated jalapeno poppers on a silicone or parchment paper lined baking sheet.
  • Bake 15-20 minutes, or until browned.
  • Let sit 5-10 minutes before serving.