Vegan Jalapeño Poppers With Crispy Breadcrumbs
These Vegan Jalapeño Poppers are stuffed with a creamy vegan cream cheese mixture and topped with crispy, golden breadcrumbs. Baked until perfectly tender, they make an easy vegan appetizer for parties, game days, and holidays. Perfect for when you're craving a spicy, cheesy bite that's completely nondairy!*Note that From Start to Finish is an estimate and does not include the time to make your Vegan Cashew Cream Cheese. It is recommended to make the cream cheese the day before; this should take about 30 minutes to prepare and then needs to firm up in the fridge overnight before using. Alternatively, you can use store-bought vegan cream cheese to save time!
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
*Vegan cream cheese: If using store-bought vegan cream cheese instead of the homemade version, keep in mind that different brands can react differently to heat so results may vary.
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