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5 from 1 vote
Vegan Jalapeño Poppers Topped with Chives on a Distressed Baking Sheet
Vegan Jalapeño Poppers
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These vegan jalapeño poppers are made with spicy jalapeño peppers stuffed with cashew cream cheese filling and covered in a crispy panko breadcrumb coating! The best part: these poppers are baked (not fried!) and super easy to make!

Course: Appetizer
Cuisine: American
Servings: 8
Calories: 189 kcal
Author: Alissa Saenz
Ingredients
  • 8 medium jalapeño peppers
  • 1 cup vegan cream cheese (store-bought or homemade)
  • ¼ cup fresh chopped chives
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon hot sauce, such as Cholula
  • ½ cup panko breadcrumbs
  • ½ teaspoon sweet paprika
  • ¼ teaspoon salt
  • Pinch black pepper
  • 1 tablespoon olive oil or high-heat oil of choice
Instructions
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Put on a pair of rubber gloves.
  3. Cut the peppers in half, lengthwise, then use a spoon to scoop out the seeds and membranes.
  4. Stir the cream cheese, chives, nutritional yeast and hot sauce together in a small bowl.
  5. In a separate bowl, stir together the breadcrumbs, paprika, salt, and pepper.
  6. Fill each pepper half with the cream cheese mixture, then dip the top in the breadcrumb mixture to coat. Arrange the pepper halves on the baking sheet, coating sides up.

  7. Lightly mist or brush the breading side of each pepper with oil.
  8. Bake the poppers until the breading is lightly browned and crispy, 15 to 20 minutes.
  9. Let the poppers cool for a few minutes and serve.
Nutrition Facts
Vegan Jalapeño Poppers
Amount Per Serving (2 popper halves)
Calories 189 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2.6g13%
Sodium 303mg13%
Potassium 252mg7%
Carbohydrates 12.1g4%
Fiber 2.2g9%
Sugar 2g2%
Protein 6.3g13%
Calcium 15mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.