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5 from 1 vote

Vegan Jalapeño Poppers

Servings: 3
Author: Jen Hansard
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
These vegan jalapeño poppers are a delicious and dairy-free way to enjoy game day. They're packed with flavor and are sure to be a hit with everyone. So, ditch the boring snacks and bring on the spice! Your taste buds (and your guests) will thank you.

Equipment

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, unrefined
  • 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.

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.

Nutrition

Calories: 424kcal, Carbohydrates: 37g, Protein: 17g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Sodium: 619mg, Potassium: 758mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1679IU, Vitamin C: 44mg, Calcium: 84mg, Iron: 6mg