This post may contain affiliate links. Please read our disclosure policy.
Table of contents
These vegan jalapeño poppers are a delicious party appetizer— making them perfect for game day. The cashew cream cheese filling is baked into a bubbly golden hue reminiscent of cream cheese, yet without the dairy. These are baked (or you can air fry) and have ready to serve in 30 minutes.
Why this Recipe Rawks
The secret lies in the creamy cashew filling that we’re using instead of a traditional cream cheese mixture. Soaked cashews blend into a smooth, rich base that perfectly mimics the texture of cream cheese. We’ve amped up the flavor with a blend of zesty lime juice, savory nutritional yeast (for that cheesy tang), and a medley of spices including chili powder, smoked paprika, and a touch of cayenne for some extra heat.
I also love the spiciness that comes from these little peppers (take more seeds outta the jalapeño to make it milder). Yet the cashew cream filling helps neutralize the heat, making it hard to stop at one pepper. I could eat the whole tray myself!
These jalapeno poppers are also baked, not fried, making them a slightly healthier option (shhh, don’t tell anyone!).
Vegan Jalapeño Poppers Ingredients
My recipe might look like it has a lot of ingredient, yet most of them are spices that you probably already have in your spice drawer. Here’s what I’m stuffing into this dish:
- Jalapeño peppers: I look for larger ones that have great stems, since you will use that for holding your finished “boat.”
- Raw cashews + water: This is going to turn into a cashew cream that will serve as the cream cheese replacement in this recipe. It’s easy to make and season into a sweet or savory finish.
- Nutritional yeast: This super fascinating seasoning has a cheesy flavor that vegans worldwide use to create dairy-free version of their favorite dishes. It has a similar taste as cheddar cheese and 2 teaspoons of nutritional yeast contain 3g of protein!
- Tamari: This is my fav gluten-free soy sauce. You can use coconut aminos if you want a soy-free option, yet I find the flavor of tamari much better.
- Spices: chili powder, garlic powder, onion powder, smoked paprika, cumin, cayenne pepper, sea salt
- Breadcrumbs: My go-to topping for these poppers is panko breadcrumbs with nutritional yeast and avocado oil. If you’re looking for a cheesy flavor and a bit of a crumble finish, then you found it. This is the perfect flavor for the kind of thing you’d expect in jalapeño poppers.
Vegan Cream Cheese Alternatives
We’re using a homemade cashew cream to mimic the cream cheese in most jalapeno popper recipes. You can also purchase a vegan cream cheese (like Miyoko’s) and mix in the spices and herbs by hand.
How to Make Vegan Jalapeño Poppers
Other than ensuring you prep the cashews ahead, this recipe doesn’t take long to make. Wear gloves for handling the jalapeños carefully then dive right in! You should be done in about 30 minutes, total.
Soak the cashews in room temp water for 4 hours (or 15 minutes in boiling water).
Wash the jalapeños and pat dry. Finely mince one pepper and set aside. Halve the other peppers and set on a parchment lined baking sheet, face up.
Tip for Cutting Jalapeños
Wear a pair of gloves when cutting the peppers to minimize the chance of a hot pepper burn. Also, be careful to keep your hands way from your eyes until you’re done baking these and wash your hands well.
Drain cashews and place in a small food processor or blending bowl. Puree to create a creamy texture. Add lime juice, nutritional yeast, tamari and seasonings. Pulse again to mix. Stir in green onions and reserved minced jalapeño.
Spoon the cashew mixture into each jalapeño. You want fill them evenly without overflowing.
Cashew Mixture Helpful Tip
If the cashew mixture is too thick to blend then add a little water. Yet just a little because you want it to be super thick and creamy (not runny). Stop and scrape down the sides as needed.
Add the breadcrumb mixture to the top of each pepper and gently press down so they adhere to the filling.
Bake for 15 minutes or until the tops are golden. Remove from the oven and allow to cool slightly before serving. You want them to be nicely warm, just not too hot to handle.
Vegan Jalapeño Popper Dip Ideas
I might just love the dips as much as the food… if not more. Here’s a few vegan dips that’ll go great with these jalapeño poppers and amplify the flavors even more:
- Vegan Avocado Crema: a nice, light dip that is super creamy.
- Chipotle Ranch Dressing: continue the flavor party with this savory sauce.
- Garlic Lemon Aioli: lean into the garlic-y side of these poppers with a creamy aioli.
You really can’t go wrong with a great dipping sauce, so get creative! Yet let this be your warning—a great sauce makes it that much easier to enjoy this snack so don’t be surprised if you end up eating the whole plate.
How to Store Jalapeño Poppers
While these tasty bites should be enjoyed right away, they can be stored in the fridge up to 5 days and reheated. I don’t recommend reheating them in the microwave as they’ll just get soggy. Instead, reheat them about 10 minutes in the oven or in a toaster oven so they can warm up and get crispy again without overcooking them.
Common FAQs
I recommend using gloves when cutting spicy peppers. The seeds can cause contact dermatitis, or can really hurt your eyes if you accidentally touch your face while handling them. To cut, use a sharp, small chef’s knife and slice the peppers in half lengthwise. Then scoop the seeds out and discard, along with the white membranes.
Jalapeño poppers are spicy, even with seeds removed. If you are super sensitive to spice then feel free to try another appetizer. Yet if you love a kick loaded with cheesy, warm flavors then these are for you!
While you can technically reheat jalapeño poppers in the microwave, they will not crisp back up. I recommend reheating them in the oven or toast oven for about 10 minutes. This will warm them up without cooking them.
More Vegan Party Appetizers
If you need some vegan appetizers for game day or any kind of party, then I’ve got you covered. While these are technically “vegan” that doesn’t mean they’re less flavorful or edible. You might be surprised at how much everyone enjoys these appetizers:
- Cauliflower Buffalo Wings: I’m so addicted to these! They are spicy and packed with fiber— and the Cashew Ranch Dipping Sauce is sooooo good!
- Crispy Avocado Fries: I love these creamy and crunchy fries. They are great alone and used in tacos.
- Tofu Nuggets: I made these to overcome my Chic-Fil-A love hate relationship— and I’ve succeeded!
- Sweet Potato Nachos: The flavor of a sweet potato chip takes nachos to the next level. Just make sure to bake them so they are nice a crispy!
- Vegan Charcuterie Board: This is the easy way to entertain yet look like you spent all day on it.
If you make my Vegan Jalapeño Poppers recipe, I’d love to hear how it turned out in the comment section below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Vegan Jalapeño Poppers
Ingredients
- 7 jalapeño peppers
- 1 cup raw cashews soaked in water for 2 hours
- 1 tablespoon lime juiced
- 3 tablespoons nutritional yeast
- 1 tablespoon tamari
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ⅛ tsp cayenne pepper
- ⅛ tsp sea salt
- 3 tablespoons water for blending
- ½ cup green onions thinly sliced
Toppings
- ½ cup breadcrumbs
- 1 tablespoon nutritional yeast
- 1 tablespoon avocado oil
Instructions
- Preheat oven to 350° F.
- Wash jalapeños and pat dry. Finely mince 1 jalapeño and set aside. Halve the other jalapeños and set on a baking sheet lined with parchment paper.
- Drain cashews and place in a small food processor. Pulse until finely chopped. Add lime juice, nutritional yeast, tamari and seasonings. Pulse again. If mixture is too thick to blend, add a little water until cashew mixture is thick and creamy (but not runny). Scrape down sides as needed.
- Stir in green onions and reserved minced jalapeño.
- Fill each jalapeño half with the cashew mixture.
- Prepare the topping by mixing nutritional yeast, breadcrumbs and oil in a small bowl. Add the breadcrumbs on top of the poppers and gently press down so they adhere to the filling.
- Bake for 15 minutes, or until golden. Remove from oven and allow to slightly cool before serving.
Equipment
- oven
Notes
- Air-Fryer option: Cook in batches as necessary at 380° F for 8-12 min.
- If you don’t have time to soak the cashews, simply let them soak in boiling water for 15 minutes. Drain and continue with Step 3.
- You can also use a store-bought vegan cream cheese (I love the Miyoko’s brand) or other vegan cream cheese in place of the cashew cream to make the prep a little faster.
- Store leftovers in an air-tight container in the refrigerator up to 5 days. Reheat in the oven or toaster oven as a microwave will just make them soggy.
