Vegan Jalapeno Poppers

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Jalapeno Poppers: Their Origins

It is believed by that the jalapeno Poppers originated in Texas and were possibly inspired by Mexican chiles Rellenos. Both peppers are stuffed with cheese. The only difference is that poblano-stuffed chiles are made from poblano. This recipe isn’t traditional. Instead, it is our plant-based version of the concept.

Vegan Jalapeno Poppers

By now, you guys know that I have been having a lot of fun lately with nutritional yeast and cashews. These ingredients are a baker’s delight, as they can be used to make both sweet and savory dishes.

Two together? Unstoppable. This recipe is proof.

You know that after eating three jalapeno-stuffed poppers, you want to collapse into your chair. Poppers are usually stuffed with lots of cream cheese and then deep-fried. These two things are not acceptable to me. These two things are protested by me right now.

The flavor and texture are not affected by using vegan cheese or baking them instead of frying. The taste is perfect, and the gluten-free tortilla crumb topping takes these babies to a whole new level.

The recipe is easy to make, as it only requires ten total ingredients! What’s the bonus? This can be done in less than 30 minutes. Simple party favors are the best.


  • Cashews: 3/4 cup (soaked for 4 to 6 hours or overnight and then drained).
  • Half a medium yellow or white onion (chopped)
  • Two cloves of garlic (minced).
  • 2 tbsp nutritional yeast
  • 1 tsp cumin
  • Half a cup of vegetable stock (plus as much as required)
  • Can of green chilies, four oz. ( optional).
  • Salt is a taste.
  • Ten medium jalapenos, halved (seeds/stems removed).
  • Olive oil

For Garnish Optional

  • Half a cup of crushed tortilla chips
  • Red pepper flake


  • Preheat oven to 400 degrees F. (204 C). Prepare your jalapenos by splitting them in half, removing their tops, and spritzing/brushing a little olive oil on them. Please place them in rows, facing upwards (see photo).
  • When preparing your cheese sauce, spritz it with olive oil and bake it for 8-10 minutes or until golden brown. Watch closely because they can burn quickly.
  • Add the garlic and onion to a small pan over medium heat. Cook until fragrant and softened – approximately 5 minutes. Set aside.
  • Blend cashews soaked in water, garlic, onions, nutritional yeast, and cumin with vegetable broth, green chilies, and a high-speed blender until smooth and creamy. If you have the option, use “liquify,” “puree,” or any other options available. Thin the sauce with vegetable broth if it is too thick. If the sauce is too thin, blend in a handful of cashews. Add salt, nutritional yeast, cumin, or other spices to your taste.
  • Fill the jalapenos with the cheese mixture. There will be leftovers that you can use for nachos or dip. Add crushed tortilla chips and toast them. Bake for 15 minutes or until the cheese is a deep color and the jalapenos have softened.
  • Broil the pan for a few minutes to intensify the color/flavor.
  • Sprinkle a little red pepper flake on top (optional) and serve immediately. The leftovers can be stored in the refrigerator for a few days. Reheat in a microwave or 350 degrees F (176 C).

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