Description
A delightful and creamy Jalapeno Popper Cheese Ball that’s fully plant-based and perfect for parties.
Ingredients
Scale
- 1/4 cup non-dairy yogurt
- 1 tablespoon brine (from pickled jalapenos)
- 1 teaspoon mellow white miso (or chickpea miso for soy-free)
- 1 teaspoon extra virgin olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup blanched almond flour
- 3 tablespoons chopped fresh jalapenos
- 2 tablespoons chopped pickled jalapenos
- 1/4 teaspoon extra virgin olive oil (for brushing)
- Paprika or smoked paprika (for sprinkling)
- Nutritional yeast (for coating)
Instructions
- Mix the non-dairy yogurt, brine, miso, and olive oil in a bowl until well combined.
- Add nutritional yeast, garlic powder, onion powder, black pepper, and salt; mix everything until it’s well combined.
- Fold in both chopped fresh and pickled jalapeños until evenly distributed.
- Slowly mix in the blanched almond flour until the mixture is homogeneous and slightly sticky.
- Let the mixture sit for about 10 minutes to meld flavors.
- Preheat your oven to 225°F (108°C).
- Shape the mixture into a ball and place on a parchment-lined baking sheet.
- Brush the ball with olive oil and sprinkle with paprika and nutritional yeast.
- Bake for 18-20 minutes until dry to the touch and slightly firm.
- Let cool for 5-10 minutes before serving.
- Serve with veggies, crackers, or bread for dipping.
Notes
Use high-quality ingredients for the best flavor. If nut-free, substitute almond flour with sunflower seed flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: jalapeno, cheese ball, vegan appetizer, party food, plant-based
