If you have or choose to follow a dairy free eating pattern, you may feel you miss out on a variety of fun game day foods and spicy appetizers. I’m a huge fan peppers, and these vegan jalapeno poppers are a perfect bite to enjoy along with friends and other appetizers while enjoying a game. And as always, I’ll use my dairy-eating husband’s approval to convince you that your loved ones will love this perfect vegan Superbowl snack too!
Vegan Game Day Eats
Per usual, Tim and I should be SO over football right now, as we grew up Jaguar and Jets fans respectively. They had the most “2020” seasons out of any team. But, despite not enjoying our own teams play much, throughout the pandemic watching sports at home has been something to get a little excited about! Plus, we love any excuse for a “snack dinner” or “appetizer dinner”. These vegan jalapeno poppers are great paired with my dairy free spinach artichoke dip and veggies, plus some buffalo tofu or tempeh tenders (try these baked buffalo tofu nuggets from Emilie Eats). Other vegan game day recipes we love include vegan calzones with my homemade dough, buffalo cauliflower, and my spicy sweet potato hummus! Have I mentioned we like spicy food?
As much as we’ll never beat actually going to the Superbowl in 2017, now as parents and with me being pregnant with baby # 2, I’m perfectly content with a relaxed Big Game viewing at home. One thing I’m grateful for with the pandemic is that we’ve been spending more time together and cooking more, too. So, I’ll be enlisting help from my toddler to throw together some less spicy options for him, too!
Vegan Jalapeno Poppers: Ingredients
I had a previously published dairy free jalapeno popper recipe, but one football season when throwing together this recipe I also happened to have some extra roasted red peppers that needed to be used. I threw some in and WOW. The texture and flavor are upgraded and it adds a nice cooling effect if you happen to have an extra spicy batch of jalapenos. The blend of cashews and nutritional yeast offers a nice “cheesy” flavor while still keeping the recipe vegan and dairy free. The soaked cashews and sweet potato also give it the creamy texture you crave. It’s so good you’d never know this recipe is offering you a blend of protein, good-for-you fats, fiber and antioxidants.
Vegan Jalapeno Poppers
- 3/4 cup soaked cashews soak in water 4 hours or overnight
- 3 tbsp minced garlic
- 1/2 small white onion, diced
- 1/3 cup pre-cooked sweet potato
- 1/3 cup jarred roasted red pepper
- 1/4 cup nutritional yeast
- 1/4 tsp salt
- black pepper to taste
- 8-10 jalapeños halved and seeds removed
- Add cashews to bowl and cover with water for 3-4 hours or overnight. Alternatively, you can boil cashews in water and let sit for 1-2 hours.
- Heat oven to 375 degrees.
- Heat a small pan over low-med and add garlic, onion. Cover and cook 1-2 minutes, then add a splash of water and cover quickly to de-glaze pan and speed the cooking process.
- Let cook for 3-5 more minutes, stirring occasionally, until they become browned in color but not burnt.
- Add sweet potato, roasted red pepper, drained cashews, garlic and onion, nutritional yeast, salt and pepper to high quality food processor or blender.
- Pulse until a thick “cheesy” mixture forms. If it seems too thick, add water or broth 1 tbsp at a time.
- Spoon mixture into the halved jalapenos and bake in oven in a baking dish for 20 minutes.
- Increase oven temp to 425 degrees and cook an additional 5-10 minutes, depending on texture preference.