These Vegan Jalapeño Poppers are the perfect appetizer when you're craving something creamy, cheesy, and a little spicy! Fresh jalapeños are stuffed with a savory vegan cream cheese mixture, topped with breadcrumbs, & baked until tender and perfectly crispy on top. Easy to make and completely nondairy, these are a fun, bite-sized appetizer for parties, game days, and holidays!
Table of Contents
Why You'll Love This Recipe
- Vegan & nondairy: these poppers are made without any dairy or animal products.
- Creamy and cheesy, but crispy on top: the savory cheesy fillling makes every bite rich and flavorful, while the breadcrumbs add a delicious crunch.
- Perfect for sharing: these make an easy appetizer or snack for parties and game days!
Key Ingredients
- Jalapeños: fresh jalapeños are stuffed with a creamy cheese mixture for this easy vegan appetizer.
- Vegan Cashew Cream Cheese: a rich, creamy base for our savory filling. Store-bought will also work if you are crunched for time!
- Lime juice: for a bit of brightness and acidity.
- Fresh chives: for a pop of fresh flavor.
- Panko breadcrumbs: the base of our crispy, golden topping.
- Optional vegan cheddar: adds more nondairy cheesy flavor.
How to Make Vegan Stuffed Jalapeño Poppers
Prep your jalapeños: Slice the jalapeños in half and scoop out the seeds and membranes.
Make your filling: Mix together the vegan cream cheese, lime juice, seasonings, fresh chives, and optional vegan cheddar.
Prepare your crispy breadcrumb topping: Combine the breadcrumbs and seasonings, then mix in the nondairy milk.
Assemble: Scoop the cream cheese mixture into the jalapeño halves and arrange them on a prepared baking sheet. Sprinkle with the breadcrumb mixture and bake!
Recipe Tips
- Make the Vegan Cashew Cream Cheese the day before and refrigerate it overnight. It needs time to set before it reaches the right consistency. If it's too firm to mix easily, let it soften at room temperature for a few minutes before mixing.
- Scoop out the jalapeño seeds and membranes to tone down the heat. For spicier poppers, leave some of them intact.
- These can be reheated, but they're best when fresh from the oven. Let them cool for just a few minutes, then serve right away!
Serving Suggestions
- Serve these homemade jalapeño poppers as an appetizer for parties or game day.
- These are perfect for adding to a holiday appetizer platter with dips, like my Easy Spinach Artichoke Dip, or other vegan finger foods, such as my Baked Buffalo Cauliflower Wings.
Substitutions & Variations
- Use your favorite store-bought vegan cream cheese instead of the homemade version if you are short on time. Just note that vegan cream cheeses can react differently to heat, so results may vary.
- The vegan cheddar is optional, so leave this out for a simpler filling, or include it for an extra cheesy flavor.
- For a smokier flavor, add a bit of smoked paprika to the cream cheese filling.
Frequently Asked Questions
Yes! You can use store-bought vegan cream cheese instead of the homemade cashew cream cheese. Keep in mind that different vegan cream cheeses can react differently when baked, so results may vary.
They're best fresh, but leftovers can be reheated in the oven or air fryer until warmed through. The breadcrumbs may not be quite as crispy as they are when freshly baked.
They have some heat, but removing the seeds and membranes helps make them milder. For spicier poppers, leave some of the seeds or membranes intact.
Other Vegan Appetizers You'll Love
📖 Recipe
Vegan Jalapeño Poppers With Crispy Breadcrumbs
Ingredients
- 10 jalapeños
- 1 recipe Joyful Balance Vegan Cashew Cream Cheese - made the day before and refrigerated overnight (OR 8 oz store-bought vegan cream cheese)*
- 4 teaspoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoon chopped chives
- optional: ½ cup shredded vegan cheddar cheese
Crispy Breadcrumbs
- ½ cup panko breadcrumbs
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic salt
- 1 tablespoon nondairy milk - (I typically use soy milk)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or aluminum foil.
- Prepare the jalapeños: Slice the jalapeños in half lengthwise. Using a spoon, scoop out and discard the seeds and membranes.
- Make the filling: In a medium bowl, mix together the vegan cream cheese, lime juice, garlic powder, onion powder, chives, and optional vegan cheddar until well combined.
- Make the crispy breadcrumb topping. In a separate small bowl, combine the panko breadcrumbs, nutritional yeast, and garlic salt. Add the nondairy milk and stir until the breadcrumbs are evenly coated and begin to form small clumps.
- Fill the jalapeños: Using a spoon, scoop the cream cheese mixture into each jalapeño half and arrange them on the prepared baking sheet. Sprinkle the breadcrumb mixture evenly over the jalapeños.
- Bake for 18–20 minutes, or until the breadcrumbs are golden and the jalapeños are tender.
- Cool and serve. Remove from the oven and let cool for 5–10 minutes. Top with additional chives, if desired, and enjoy!
Notes
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your popper-making ways.
Stay joyfully balanced!
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