Vegan Jalapeno Poppers - Cooking Like Kate

Gluten Free Jalapeno Poppers being dipped into a ranch dressing

Equipment

Ingredients

For the Cashew Cream Cheese Filling:

1 cup raw cashews (soaked in hot water for 1-2 hours, then drained)
1/4 cup water
2 tbsp lemon juice
2 tbsp nutritional yeast
1 garlic clove
1/2 tsp onion powder
salt and pepper to taste

For the Wet Batter:

1/2 cup gluten-free all-purpose flour
1/2 cup water
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste

For Coating and Air Frying:

12 large jalapeno peppers
1.5 cups gluten-free bread crumbs (or gluten-free panko crumbs)
1-2 tbsp avocado oil
2 tsp smoked paprika
salt and pepper to taste
cooking spray or oil (for spraying)

Instructions

In a high-speed blender, combine the soaked cashews, water, lemon juice, nutritional yeast, garlic, onion powder, salt, and pepper. Blend on high until the mixture becomes smooth and creamy. Transfer to a bowl and set aside.
1 cup raw cashews, 1/4 cup water, 2 tbsp lemon juice, 2 tbsp nutritional yeast, 1 garlic clove, 1/2 tsp onion powder, salt and pepper to taste
In a bowl, whisk together the gluten-free all-purpose flour, water, garlic powder, onion powder, salt, and pepper to create a smooth batter. Set aside.
1/2 cup gluten-free all-purpose flour, 1/2 cup water, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste
Mix together the gluten-free bread crumbs, smoked paprika, avocado oil, salt and pepper in a medium sized bowl. Set aside.
1.5 cups gluten-free bread crumbs, 2 tsp smoked paprika, salt and pepper to taste, 1-2 tbsp avocado oil
Preheat your air fryer to 375°F (190°C).
Cut the jalapeño peppers in half lengthwise, remove the seeds and membranes, and rinse under cold water. Pat them dry with a paper towel.
12 large jalapeno peppers
Dip just the outer side of each jalapeño half into the wet batter, ensuring it's fully coated. Press the coated jalapeño halves in the breadcrumb mixture, rolling gently to adhere the coating. Spoon the cashew cream cheese filling into each jalapeño half. Sprinkle breadcrumb mixture on top as well.
Lightly spray the air fryer basket. Place the coated jalapeño halves in the air fryer basket in a single layer. Air fry at 375°F (190°C) for about 8-12 minutes or until the coating is golden brown and crispy.
cooking spray or oil
Carefully remove the jalapeño poppers from the air fryer and let them cool slightly before serving. Serve with your favorite vegan dipping sauce.

Video

@cookinglikekate Crispy Vegan Jalapeño Poppers that taste like the bar app… without the dairy regret 🌶️✨ Air-fried, gluten-free, and gone in 5 minutes. Serve with vegan ranch, guac, or salsa and pretend you’re “just trying one.” 😅 #veganjalapenopoppers #airfryerrecipes #veganappetizer #glutenfree #gamedaysnacks ♬ show me how by men i trust - lvs

Notes

Sprinkle with remaining bread crumbs for better presentation and added crunch.
For a smoother filling, soak cashews longer (or overnight) and blend until completely glossy.
If your batter feels too thin, whisk in 1–2 tbsp more gluten-free flour so it coats well.
Press the crumbs on firmly and lightly mist the tops with oil for the crispiest finish.
Cook in batches with space between poppers to avoid steaming and keep the coating crunchy.
Air fry times vary by model, start checking around 8 minutes and pull when golden.
Let cool 3–5 minutes before eating, the filling sets and the heat calms down.
For nut-free, swap cashews for soaked sunflower seeds or a nut-free vegan cream cheese.

Nutrition