Jalapeno poppers up in this!!!! They’re just one of those foods that holds a perfect combination of spicy and smooth all wrapped in a crispy shell. Kind of like if Enrique Iglesias were rolled in bread crumbs then deep fried. Wait….wut? I know my mouth is watering just thinking about it…and hopefully you just became self aware that your mouth is watering too. They go perfect with a crisp, refreshing beer which is why they are on most happy hour menus of course. These particular vegan jalapeno poppers would conveniently fit on a vegan happy hour menu…if one existed.
When we originally set out to make this recipe it was going to just be the “Cheesy, Oozy Guacamole Bean Dip” from Alicia Sylvesterstallone…err…Silverstone’s book The Kind Diet,
so all credit to her. If you haven’t picked up her book you should, the recipes are amazing and always ensure that you have leftovers (unless you have a family of like 6 people).
This stuff would probably be pretty amazing as it is from the book but we added a few tweaks for some extra spiciness and had to get creative with the sour cream because we didn’t have any in the fridge. The results were great and actually got better after leaving it overnight in the fridge so that the flavors could mingle a bit.