Dairy Free Jalapeño Poppers
Dairy-Free Jalapeño Poppers are tangy, spicy, salty, and absolutely delicious! These sizzling bites make the perfect appetizer or low carb & keto-friendly party food. Made dairy-free thanks to cashew cream cheese, they can be enjoyed at any time of the year!
Jalapeno Poppers <3 I discovered them about a decade ago through old friends. I’d never had such a burst of flavor in my mouth before! I was quickly sharing them with my family and friends whenever we’d be having a potluck-style dinner together. They are ALWAYS a hit! Due to my ingredient intolerances, I made this version with cashew cream cheese and almost can’t tell the difference.
❤️ Why you will love this recipe
- They’re quick and easy to make
- You only need 8 ingredients
- They are so moreish
- They’re portable – I have layered them cooked and uncooked in Tupperware to transport them with no issues!
- Perfect for many diets including paleo, whole30, low carb, gluten free, dairy free, and keto!
🗝️ Key Ingredients & Substitutions
Cashew Cream Cheese:
- Cashews: Most of this vegan cream cheese is made of soaked cashews. They become just the right texture for the job.
- Nutritional yeast: This adds a cheesy flavor without actually adding any cheese.
- Almond milk: This helps to thin the dairy free cream cheese out just a little without losing the creaminess. You can use another milk substitute if desired, just make sure the flavor is neutral.
- Mustard powder: Adds a little bite. Omit if needed.
- Sea salt: Of course, to season the cream cheese.
Other ingredients:
- Jalapeños: These delightful green peppers come in a variety of heat levels. Choose a level you can tolerate.
- Bacon: Smoky bacon wraps perfectly around the jalapeno poppers. If you’re on a whole30 or paleo diet make sure the bacon is compliant. If you like in the UK use streaky bacon instead of regular.
- Cajun seasoning: This just boosts the flavor. It tastes amazing but you can skip it if needed, or use taco seasoning instead.
🥣 How to make these Dairy-Free Jalapeño Poppers:
- Cut the jalapeños in half. I usually leave the stem on because I like how it looks, but feel free to cut the stems
- Remove the seeds and veins (keep your hands away from your eyes or use gloves if the jalapeños are particularly spicy)
- Fill a piping bag with cream cheese
- Pipe cream cheese into jalapeño halves
- Cut bacon in halfWrap around jalapeños and cream cheese
- Place in baking tray
- Sprinkle with cajun seasoning
- Bake for 20 minutes, or until bacon is done to your liking
🫙 Storage Instructions
- Cooked or uncooked: In an airtight container in the fridge. They last up to 3 days.
- Can you freeze them? Yes! Once they have been wrapped with bacon, then wrap them uncooked individually with cling film/Saran Wrap and freeze them for up to three months. When you’re ready to have them, place them on the counter until thawed. Sprinkle with cajun seasoning and bake for 20 minutes at 175 degrees (or until bacon is cooked to your liking).
🪄 Recipe Notes & Tips
Tips for cutting jalapenos
Jalapenos are SPICY! Sometimes they are so hot that they can actually burn your hands. To avoid this, I recommend using dishwashing gloves or disposable gloves when cutting them. Avoid rubbing your eyes after slicing jalapenos and that can really sting (speaking from experience here)!
😋 More recipes you will love:
- Vegan Jalapeno Poppers
- Bacon Roses for Valentine’s Day
- Sugar-Free BBQ Sauce
- Paleo Bruschetta
- Dairy-Free Poppy Seed Chicken Casserole
Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and Instagram, Pin it on Pinterest, and please leave a star rating review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.
📖 Recipe
Dairy Free Jalapeno Poppers Recipe
These Keto Jalapeño Poppers are tangy, spicy, salty and absolutely addictive! Made dairy free thanks to vegan cream cheese.
Ingredients
Cashew Cream Cheese:
- 250g (1 cup) cashews, soaked*
- 1/2 tbsp nutritional yeast
- 1/4 cup + 1/2 tbsp (4.5 tbsp) unsweetened almond milk
- 1 tsp mustard powder
- 1/2 tsp salt
Other ingredients
- 12 Jalapeños, cut in half, seeds removed
- 12 slices of bacon, halved
- 1 tbsp cajun seasoning (or as much as is needed)
Instructions
Dairy-Free Cream Cheese:
- Soak cashews for at least 30 minutes in boiled water (preferably overnight).
- Add the nutritional yeast, unsweetened almond milk, mustard powder, and salt.
- Blend until it forms a paste with either a hand blender or a food processor.
Jalapeno Poppers
- Preheat the oven to 160°C/320°F and line a baking tray with parchment paper.
- Cut the jalapeños in half. I usually leave the stem on because I like how it looks, but feel free to cut the stems
- Remove the seeds and veins.
- Fill a piping bag with the cream cheese mixture or use a teaspoon (see notes)
- Pipe/spoon dairy-free cream cheese into jalapeño halves
- Cut the bacon slices in half.
- Wrap one bacon half around each jalapeño with cream cheese.
- Place on a baking tray.
- Sprinkle each jalapeno popper with cajun seasoning.
- Bake for 20 minutes, or until the bacon is done to your liking.
Notes
I used a spoon to add the cream cheese to the jalapeños for years, but recently discovered that a piping bag is WAY more efficient, and it also cuts down on how much you have to touch the spicy peppers. No more burning hands!
Nutrition Information:
Yield: 24 Serving Size: 1 gramsAmount Per Serving: Calories: 90Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 348mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g
Nutrition information and calculations will vary with the use of different brands or ingredients. These figures are estimates. Please get in touch if you have questions!
