Vegan Jalapeño Poppers
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!
Servings: 8
Calories: 189kcal
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
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Put on a pair of rubber gloves.
- Cut the peppers in half, lengthwise, then use a spoon to scoop out the seeds and membranes.
- Stir the cream cheese, chives, nutritional yeast and hot sauce together in a small bowl.
- In a separate bowl, stir together the breadcrumbs, paprika, salt, and pepper.
- 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.
- Lightly mist or brush the breading side of each pepper with oil.
- Bake the poppers until the breading is lightly browned and crispy, 15 to 20 minutes.
- Let the poppers cool for a few minutes and serve.
Nutrition
Serving: 2popper halves | Calories: 189kcal | Carbohydrates: 12.1g | Protein: 6.3g | Fat: 14g | Saturated Fat: 2.6g | Sodium: 303mg | Potassium: 252mg | Fiber: 2.2g | Sugar: 2g | Calcium: 15mg | Iron: 2mg