Vegan Jalapeño Lemon Cashew Poppers (Print-Friendly Version)

Spicy jalapeños filled with tangy lemon cashew cream, coated in crisp breadcrumbs. Vibrant, zesty, satisfying flavor.

# What You’ll Need to Make This:

→ Jalapeños

01 - 10 fresh jalapeño peppers, halved lengthwise, seeds and ribs removed

→ Lemon Cashew Cream Filling

02 - 1.5 cups raw unsalted cashews, soaked in water for 2 hours or boiled for 10 minutes
03 - 120 ml freshly squeezed lemon juice
04 - 90 ml maple syrup
05 - 30 g nutritional yeast
06 - 7 ml coconut aminos or low-sodium soy sauce
07 - 7 ml fine sea salt
08 - 7 ml onion powder
09 - 7 ml garlic powder

→ Batter

10 - 125 g all-purpose flour
11 - 10 ml garlic powder
12 - 10 ml onion powder
13 - 10 ml fine salt
14 - 10 ml vegan granulated sugar
15 - 5 ml baking powder
16 - 1.25 ml ground white pepper
17 - 295 ml water

→ Coating

18 - 65 g all-purpose flour, divided (1/2 cup for initial coating, 1/4 cup for dredging)
19 - 210 g panko breadcrumbs, divided (1/4 cup for first coat, remainder for second)

→ For Frying

20 - Neutral oil, sufficient for 2.5 cm depth in pan

# How to Prepare:

01 - Slice jalapeño peppers in half lengthwise and remove all seeds and ribs. Boil pepper halves in a saucepan of water for 3 minutes, then transfer immediately to an ice-water bath to halt cooking.
02 - Blend soaked cashews with lemon juice, maple syrup, nutritional yeast, coconut aminos or soy sauce, salt, onion powder, and garlic powder until completely smooth, about 2-4 minutes depending on blender strength.
03 - Spoon lemon cashew cream generously into each jalapeño half, creating a rounded surface above the rim. Arrange filled jalapeños on a baking sheet and freeze for 10-15 minutes to firm the cream.
04 - Combine 1 cup flour, garlic powder, onion powder, salt, sugar, baking powder, and white pepper in a medium mixing bowl. Add water and whisk until smooth. Place 1/4 cup flour on a separate plate for dredging.
05 - Dip each chilled, filled jalapeño in batter, coating thoroughly except the stem. Dredge in dredging flour to cover all surfaces. Place coated jalapeños on a wire rack and let dry for 20 minutes.
06 - After drying, prepare a plate with 1/4 cup breadcrumbs. Dip each jalapeño again in batter, then coat with breadcrumbs, ensuring full coverage. Return to the wire rack to set.
07 - Heat 2.5 cm neutral oil in a large sauté pan over medium heat. When the oil is shimmering and a drop of water sizzles gently, carefully add jalapeño poppers using a metal spatula. Fry 2-3 minutes per side until golden brown. Remove with spatula and drain on paper towels.
08 - Allow to cool slightly before serving. Best enjoyed fresh for optimal texture.

# Extra Tips:

01 - Wear gloves when handling jalapeños to avoid skin irritation.
02 - Cashews may be soaked in advance or boiled for faster preparation if a high-speed blender is unavailable.
03 - Oven baking alternative: bake in preheated oven at 250°C for 25 minutes, turning halfway, then broil on low for 2 minutes per side.
04 - Store cooled poppers in an airtight container in the refrigerator for up to 2-3 days. Reheat in oven at 200°C for 15 minutes.
05 - Fillings and batter quantities are sufficient for 20 jalapeño halves; actual yield may vary with pepper size.

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