videocam_off
This livestream is currently offline
Check back later when the stream goes live
Up next in 10
Time-travel back to the 90s with me... back when one of my favorite appetizers was jalapeño poppers with cream cheese. This recipe is battered, breaded, and fried, like the original, BUT the filling is made from a delicious lemon cashew cream. Plus, you can taste the homemade difference. It's a grown-up, vegan version of jalapeño poppers! Perfect for game-day parties.
Get the recipe on my website: https://www.stephsunshine.com/vegan-life/vegan-jalapeno-poppers-lemon-cashew-cream
And you can now search all my recipes here: https://www.stephsunshine.com/vegan-life/all-recipes
Find me on IG, FB, Pinterest, TikTok @msstephsunshine 🧡
Show More Show Less View Video Transcript
0:00
Welcome back. Today I'm going to show you how to make one of the most popular recipes from my website, which is vegan jalapeno poppers
0:10
These jalapeno paupers are breaded and fried and they are stuffed with a creamy, tangy lemon cashew cream
0:18
You might have noticed I've been gone for a little while, but I promised I had a good reason, which is that I have been busy coding my website to make it easier to use
0:29
My website now has more than 50 recipes on it, so it was getting a little cumbersome to just scroll through all 50
0:37
So I wanted to make it so that you can search for whatever you're looking for
0:41
You can search by any keyword that you want, or you can search if you're looking for dinner recipes
0:47
or if you're looking for recipes with a specific ingredient like butternut squash
0:52
You can currently filter all of that on my website at stuff sunshine.com
0:57
I also now have an email list, so if you want to get notified when I post a new video or I post a new recipe to my website, you can sign up for that list
1:08
The sign up form is at the bottom of any recipe on my website. And as always, I will put a link in the description box below to this recipe so you can follow along
1:18
And while you're there, scroll to the bottom, sign up for my email list. Now let's get on to the poppers
1:23
So the first thing I need to do is blanch my jalapenos. that by the time they're done, they're nice and soft and not crunchy. So I have 10 jalapenos here
1:34
That should be enough for the amount of filling that we're making. However, depending on the
1:41
size of the jalapinos, you may need slightly more, slightly less. These are actually a little
1:46
bit on the large side, so I may have too many here, but we'll see what happens. So I'm going
1:53
to cut each jalapeno in half lengthwise. I'm going to try to keep a little bit of the large side, so I'm
1:57
a little bit of the stem intact on each half. And then I am going to use a spoon to scoop out the ribs and the seeds of the jalapeno
2:07
When you're doing this, you want to be very careful to keep your fingers on the outside skin of the jalapeno and not the inside because the inside contains a lot of heat and that heat will transfer to your hands
2:21
Your hands will start to burn. It's not fun. So be careful when you're doing that
2:26
You can also use gloves to protect your hands if that's easier for you. When you're cutting the jalapeno in half, you want to try to look for an angle where you can cut the jalapeno straight down the middle
2:38
So if you look at it, if I try to cut it here, I'm going to have to cut it to get it in half
2:42
I'm going to have to cut it on a kind of a curve here, which I don't want
2:47
But if I just flip the jalapeno like this, you can see that it looks a little bit straighter and I can just make the cut right here
2:56
That way I will get a nice straight cut. So my jalapenos are all cut
3:17
I'm just going to put them into a pot of boiling water and let them cook for about three minutes
3:24
Then I will take them out with a slotted spoon and quickly run them under some cold water to
3:30
keep them from overcooking. So now I'm going to make the lemon cashew cream
3:34
I have over here one and a half cups. of cashews. I have already soaked these cashews. You do not need to soak your cashews if you have a
3:44
high-speed blender, but if you're like me with an old ancient blender, you're going to need to soak them
3:52
You can just soak them regularly in water for two hours or you can boil them for 10 minutes
3:59
And it's basically just going to soften them up so that when you blend it, it turns into a nice
4:05
creamy cream with no grit. So I am going to toss these in the blender along with half a cup of
4:16
fresh squeezed lemon juice, three eighths of a cup or six tablespoons of maple syrup, a quarter
4:22
cup of nutritional yeast, half a tablespoon of low sodium soy sauce or coconut aminos, and half a
4:30
tablespoon each of onion powder, garlic powder, and salt. So you're going to want to blend this
4:37
until it is completely smooth. Depending on your blender, it's going to take around two to four
4:41
minutes. So my lemon cashew cream is ready. If you taste it right now, it's going to taste a little
4:58
bit on the strong side. But just me it will work when everything all comes together. So I'm just going to spoon some of this
5:07
cashew cream into each jalapeno half and I'm going to pile the cream up a little bit
5:15
higher than the jalapeno itself because I do want these to have somewhat of a round
5:21
shape to them when they're done and when I have finished that I'm going to place them
5:28
on the baking tray here and then when they're all ready I will pop them in the
5:33
freezer for about 10 to 15 minutes so that the cashew cream can firm up
5:38
I forgot how good this cashew cream is. I'm gonna have to use it to fill some other
5:53
things. Okay, I'm gonna put these in the freezer now. While those are chilling, I am going to start on my batter
6:02
This batter is what is going to hold the breadcrumbs in place and also help create a nice
6:07
crunchy coating. So I have a mixing bowl here and I'm going to add one cup of flour along with two teaspoons
6:15
each of garlic powder onion powder salt and sugar plus a teaspoon of baking powder and a 1 teaspoon of white pepper And I just going to mix that up a little bit and then I going to add one and a quarter cups of water
6:33
And I'm going to keep mixing until there are no lumps left
6:41
All right, so I've got my batter, and I'm also going to put about a quarter cup of flour here on this small plate
6:47
doesn't need to be exactly a quarter cup just approximately. If you run out of flour, you can always
6:55
add more. All right, so my cashew cream is nice and firm, so I am going to start coating my
7:03
poppers. I have my batter here. I have my flour and I have a wire rack for the batter to dry
7:10
and set. So I'm going to take my first popper and dip it in the batter. And I'm trying to coat everything
7:17
evenly except for the stem. So I'm going to use a spoon here to make sure that everything is
7:23
completely covered. And once it's covered, I'm just going to pull it out and let the excess
7:28
batter drip off a little bit and then roll it around in the flour. I'm also going to use a different
7:34
spoon here to add flour to the places that don't get coated. And now this is just going to go over
7:41
to the wire rack to dry and set and I will repeat it with the rest
7:47
Okay, so after my jalapenos have been sitting for around 20 minutes, they're going to be ready for their second coat
8:04
Second coat is going to be batter plus panko breadcrumbs. I know there's a lot of steps here
8:12
Trust me, I tried every shortcut possible to make it easier, but
8:17
But it's really hard to get a good coating on the jalapeno. So I don't advise that you skip any steps, alter any steps, whatever, no shortcuts
8:28
So I'm just gonna pour some breadcrumbs onto a new plate here
8:34
Fortunately, it has taken me about 20 minutes to coat all of these jalapeno poppers
8:42
So the ones that I started with are ready for the next coat
8:45
So I'm just going to go ahead and start with that. And we're going to do this just like the first one
8:50
We're going to coat it in the batter and then roll it around in the bread crumbs. And we're just going to let that set for another for another 20 minutes
9:22
Now I have the oil ever on the stove heating up to get ready to fry these
9:26
If you want to bake these instead you can bake them for 25 minutes at 475 degrees Fahrenheit And you just want to flip them halfway through Then you can boil it on low for two minutes on each side You might be able to air fry these as well I do not have an air
9:44
fryer so I am not able to test it out but if you do let me know how it goes. These did come
9:50
out a little bit on the messier side compared to when I've made them in the past and I
9:56
think that's just because that jalapenos are so big and that's what they had at the
10:00
grocery store. It's just hard to control them as you're coating them
10:04
So keep that in mind, you probably want to stick to normal or smaller size jalapenos
10:10
for vast results. So I have about an inch of oil heating up over medium heat
10:16
I am using peanut oil, which is what I like for frying, but whatever oil you prefer for
10:22
frying, feel free to use that. When the oil is ready, it will start to ripple and then if you toss a little bit of water
10:29
in there, it will crackle. So I'm going to carefully add my poppers into the oil with a metal spatula
10:36
I'm going to need to do this in two batches since my pan isn't big enough for all of them
10:42
And I don't want to crowd them in there together. So once they're a nice golden color after about two to three minutes, then I'll turn them
10:50
and cook the other side. And then when they're fully golden all the way around, I'll pull them out with my spatula
10:58
and set them on some paper towels to drain. Alright, so I've got my poppers here
11:05
I am ready to take a bite and time travel back to the 90s
11:17
I love these because in so many ways they're just like the original and that, you know, they're coated all the way around and they've got that creamy filling, but they're also a little different
11:29
The filling's not exactly the same, but it is still so good and it's even a little healthier
11:35
than clean cheese. Overall, these don't taste like a sports bar or applebee's kind of jalapeno poppers, but they
11:42
taste more like if a fancy restaurant made jalapeno poppers. You know, they're just fresher, they're crunchier, and yes, they're fried, but they just
11:51
taste less processed. So I have everything I love about the originals, but it's kind of a grown-up version
11:59
In case you're wondering, a lot of people ask me this, they're not very spicy at all
12:04
To me, there's no spice in there. I know some people are a little more sensitive than I am to spice and, you know, some people
12:10
say something might be a little spicy that I don't think is spicy at all, but I would
12:15
say the very most, it's mild spice. So I think almost anybody can eat these
12:22
Anyway, that's all for this one. I hope you enjoyed this recipe. If you did, there's more where that came from
12:29
subscribe button down below. Not saying anything, but you know, just saying, only if you want to
12:38
Thank you for watching, and I'll see you in the next one
#Cooking & Recipes
#Food
#Dairy & Egg Substitutes