These Air Fried Jalapeño Poppers are filled with a scrumptious cashew cream cheese. Suitable for vegans and those following a gluten-free or Paleo diet.
This dish contains the following allergens: Tree Nuts
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the stuffed chillies
165g
cashews (soaked overnight)
80ml
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
100g
almond flour
100g
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
185ml
plant based milk
Cooking spray
For the stuffed chillies
5.8oz
cashews (soaked overnight)
2.8oz
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
3.5oz
almond flour
3.5oz
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
6.5oz
plant based milk
Cooking spray
Utensils
Step 1
Combine all of the ingredients for the stuffed chillies, except for the fresh herbs, jalapeños, and breadcrumb ingredients, into a food processor and blend until smooth. Pulse in the fresh chopped herbs then transfer the mixture to a bowl, cover with clingfilm and chill.
Step 2
Take each whole chilli and using a small sharp knife make an incision along the length. Only cut one side and not the whole way through. Open up the cavity carefully and using the opposite end of a teaspoon scrape out and discard the seeds. If you like a little heat leave some seeds in! If you aren’t a spice fan be sure to remove the membrane too.
Step 3
Transfer the filling for the poppers into a piping bag and carefully pipe the mixture into the cavity of each chilli until almost full.
Step 4
Next mix together the almond flour, arrowroot flour, spices, and salt into a shallow bowl. Place the milk into a separate bowl.
Step 5
Dip each stuffed chilli into the milk then roll it in the breadcrumb mixture. Repeat if necessary then place onto a plate. Repeat until all of the chillies have been breaded.
Step 6
Insert the crisper basket into the unit, select AIR FRY, set the temperature to 180°C, and the time to 10 minutes. Close the lid and let the machine run its pre-heat cycle.
Step 7
Once the unit is ready add half of the chillies to the crisper basket and let the programme run. You can turn halfway through but it isn’t necessary. Remove the chillies from the basket and cook the 2nd batch as instructed above. Serve immediately with your favourite condiments.
Step 8
Notes: If you have any filling left over mix together with some water and a splash of apple cider vinegar to use as a dip!
Combine all of the ingredients for the stuffed chillies, except for the fresh herbs, jalapeños, and breadcrumb ingredients, into a food processor and blend until smooth. Pulse in the fresh chopped herbs then transfer the mixture to a bowl, cover with clingfilm and chill.
For the stuffed chillies
165g
cashews (soaked overnight)
80ml
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
100g
almond flour
100g
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
185ml
plant based milk
Cooking spray
For the stuffed chillies
5.8oz
cashews (soaked overnight)
2.8oz
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
3.5oz
almond flour
3.5oz
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
6.5oz
plant based milk
Cooking spray
Step 2 of 8
Take each whole chilli and using a small sharp knife make an incision along the length. Only cut one side and not the whole way through. Open up the cavity carefully and using the opposite end of a teaspoon scrape out and discard the seeds. If you like a little heat leave some seeds in! If you aren’t a spice fan be sure to remove the membrane too.
For the stuffed chillies
165g
cashews (soaked overnight)
80ml
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
100g
almond flour
100g
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
185ml
plant based milk
Cooking spray
For the stuffed chillies
5.8oz
cashews (soaked overnight)
2.8oz
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
3.5oz
almond flour
3.5oz
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
6.5oz
plant based milk
Cooking spray
Step 3 of 8
Transfer the filling for the poppers into a piping bag and carefully pipe the mixture into the cavity of each chilli until almost full.
For the stuffed chillies
165g
cashews (soaked overnight)
80ml
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
100g
almond flour
100g
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
185ml
plant based milk
Cooking spray
For the stuffed chillies
5.8oz
cashews (soaked overnight)
2.8oz
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
3.5oz
almond flour
3.5oz
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
6.5oz
plant based milk
Cooking spray
Step 4 of 8
Next mix together the almond flour, arrowroot flour, spices, and salt into a shallow bowl. Place the milk into a separate bowl.
For the stuffed chillies
165g
cashews (soaked overnight)
80ml
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
100g
almond flour
100g
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
185ml
plant based milk
Cooking spray
For the stuffed chillies
5.8oz
cashews (soaked overnight)
2.8oz
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
3.5oz
almond flour
3.5oz
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
6.5oz
plant based milk
Cooking spray
Step 5 of 8
Dip each stuffed chilli into the milk then roll it in the breadcrumb mixture. Repeat if necessary then place onto a plate. Repeat until all of the chillies have been breaded.
For the stuffed chillies
165g
cashews (soaked overnight)
80ml
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
100g
almond flour
100g
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
185ml
plant based milk
Cooking spray
For the stuffed chillies
5.8oz
cashews (soaked overnight)
2.8oz
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
3.5oz
almond flour
3.5oz
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
6.5oz
plant based milk
Cooking spray
Step 6 of 8
Insert the crisper basket into the unit, select AIR FRY, set the temperature to 180°C, and the time to 10 minutes. Close the lid and let the machine run its pre-heat cycle.
For the stuffed chillies
165g
cashews (soaked overnight)
80ml
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
100g
almond flour
100g
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
185ml
plant based milk
Cooking spray
For the stuffed chillies
5.8oz
cashews (soaked overnight)
2.8oz
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
3.5oz
almond flour
3.5oz
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
6.5oz
plant based milk
Cooking spray
Step 7 of 8
Once the unit is ready add half of the chillies to the crisper basket and let the programme run. You can turn halfway through but it isn’t necessary. Remove the chillies from the basket and cook the 2nd batch as instructed above. Serve immediately with your favourite condiments.
For the stuffed chillies
165g
cashews (soaked overnight)
80ml
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
100g
almond flour
100g
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
185ml
plant based milk
Cooking spray
For the stuffed chillies
5.8oz
cashews (soaked overnight)
2.8oz
water
Juice of 1
lemon
1 tbsp
nutritional yeast
1 tsp
coconut oil
1/2 tsp
himalayan pink salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
A handful
fresh coriander (chopped)
1 tbsp
fresh chives (chopped)
1 tsp
fresh dill (chopped)
16
jalapenos or large mild green chillies
For the 'breadcrumbs'
3.5oz
almond flour
3.5oz
arrowroot flour (or cornstarch)
3/4 tsp
smoked paprika
3/4 tsp
garlic powder
A pinch of
sea salt
6.5oz
plant based milk
Cooking spray
Step 8 of 8
Notes: If you have any filling left over mix together with some water and a splash of apple cider vinegar to use as a dip!
