Dairy Free Jalapeno Poppers Recipe

Dairy free jalapeno poppers on a baking sheet.

5 from 3 votes

These easy Dairy-Free Jalapeno Poppers are not only a healthier alternative to the deep-fried ones but also pack a punch of flavor that's perfect for any occasion, be it a big game day snack, the holidays, or a cozy evening with friends.

Prep Time20

Cook Time30

Total Time50

Course: Appetizers

Cuisine: American

Keyword: bacon, cream cheese, dairy free, dairy free jalapeno poppers, jalapeno, jalapeno poppers, party food, side dish

Servings: servings

Calories: 95kcal

Author: Bethany Galloway

Ingredients

Cashew Cream Cheese:

1 3/4 cups cashews soaked
1 tablespoon nutritional yeast
4.5 tablespoons unsweetened almond milk
2 teaspoons dijon mustard
3/4 teaspoon salt

Other ingredients

14 Jalapeños cut in half, seeds and veins removed
14 slices bacon halved
1 tbsp cajun seasoning or to taste

Instructions

Dairy-Free Cream Cheese:

Soak cashews for at least 30 minutes in boiled water (preferably overnight).
Add the soaked cashews nutritional yeast, unsweetened almond milk, mustard, and salt to a food processor or blender.
Blend until it forms a smooth paste.

Jalapeno Poppers

Preheat the oven to 160°C/320°F and line a baking tray with parchment paper.
Put on some gloves if you have them handy, and 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 with a spoon.
Fill a piping bag with the cream cheese mixture or use a teaspoon, and pipe or spoon the cream cheese mixture into jalapeño halves
Cut the bacon slices in half lengthwise.
Wrap one bacon half around each jalapeño with cashew cream cheese.
Place on a baking tray.
Sprinkle each jalapeno popper with cajun seasoning.
Bake for 30 minutes, or until the bacon is done to your liking.

Notes

Jalapenos: When shopping for jalapenos, opt for ones that are firm to the touch and have a vibrant green color. Avoid peppers with any visible blemishes or soft spots. Remember, the size of the jalapeno will determine how much filling you'll need, so try to pick ones that are relatively uniform in size for consistent results. It's also good to note that smaller peppers tend to be spicier, and ones with "stretch marks" on the outside can also be hotter.
Wear Gloves: It's a good idea to slip on some gloves (whether they're for dishwashing or latex) when you're handling and deseeding jalapeno peppers. Those spicy juices can give your hands a tingly burn that might linger for hours (overnight in my case!). Take it from someone who's learned the hard way: gloves are your best friend here!
Adjusting the Spice Level: Jalapenos can vary in heat, so if you're serving these to a mixed crowd, consider making a few milder ones. Removing all seeds and veins will reduce the spice, but for an even milder version, you can replace some of the jalapenos with mini bell peppers.
Make the Cheese Tangier: If you like your cream cheese mixture to be extra tangy, add a squeeze of fresh lemon juice. It really brightens up the flavor!
Vegan Bacon Alternatives: If you're aiming for a fully plant-based recipe, there are numerous vegan bacon brands available that offer a similar smoky flavor and crispy texture. Alternatively, check out my Vegan Jalapeno Poppers recipe to learn how to make eggplant bacon!
Piping Bag Hack: Don't have a piping bag? No worries! Simply fill a zip-top bag with the cream cheese mixture, snip off a corner, and voila – you have a makeshift piping bag.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them on a baking sheet and warm in the oven until heated through.
Freezing: Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be stored this way for up to 2 months. When you're ready to enjoy these keto jalapeño poppers, bake them from frozen, adding a few extra minutes to the cooking time.

Nutrition