Paleo Jalapeño Poppers – jalapeño stuffed with a dairy free cashew cream, wrapped in a slice of bacon and baked to crispy perfection. It’s an umami party for your mouth!
Who’s ready for the Super Bowl this Sunday??!
Just kidding-I’m only here for the food. Who’s with me?
I’ve never been too into watching sports on TV – I’m not sure I have the attention span for it. That being said if ever an opportunity presents itself to get together with friends to watch a game (or anything for that matter) I’m in and I’m bringing food!
These paleo jalapeño poppers are for all of my dairy free friends out there who can’t have the usual cream cheese stuffed jalapeño poppers. As someone who can and does still have dairy filled cream cheese from time to time I’m here to tell you that these poppers don’t miss it one little bit. I’ve harped on about the wonders of cashew cream before as cake frostings, and paleo donut glazes and even in vegan cheesecake. However this recipe really goes to show how versatile it can be in more savory situations and it doesn’t disappoint.
The most difficult thing about making these paleo jalapeño poppers is probably remembering to soak the cashews ahead of time. You only need to let them soak for at least a couple of hours, but I like to start soaking the night before so that they are ready the next day whenever I need it.
To reduce the amount of heat from the jalapeño poppers make sure to remove the white membrane that holds the seeds inside the jalapeño because that’s where the real source of the spice comes from. If you’re into that mouth watering heat, leave behind a few bits of membrane and you’re good to go.
Easy as that!
- 1 cup cashews soaked in water over night or for at least a couple of hours
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon coconut aminos or gluten free soy sauce
- 1 garlic clove
- 1/4 red sweet pepper sliced
- 1/4 red onion
- 2 tablespoons nutritional yeast
- 12 jalapeño, , 2-3 inches in size
- 12 slices thinly sliced bacon cut in half
For the Cashew Cream
- Drain the water from the cashews. Add all of the ingredients for the cashew cream to a blender or food processor and blend until smooth. Set aside
For the jalapeños
- Preheat the oven to 400°/200°C
- Slice the jalapeños in half lengthwise and scoop out the seeds and membranes. The white membranes are the source of the heat so leave behind a little if you want hot peppers.
- Once the jalapeños are hollowed out smear a little bit of the cashew cream inside each jalapeño half and then wrap with a slice of bacon. Secure the bacon to the jalapeños with a tooth pick and arrange on a baking sheet with the cream side up. Bake for 20-25 minutes until the bacon is crisp and remove from the oven.
- Allow the bacon to cool for a couple of minutes and then serve. If you need to make the jalapeño poppers ahead of time you can stick them back into a heated oven (350°F/180°C) for about 10 minutes and then serve.