Easy Vegan Jalapeno Poppers

5 from 4 votes

Get ready for a delectable adventure with this sensational appetizer. Poppers are a surefire hit with their vibrant flavor, crunchy texture, and creamy center.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 95kcal

Author Ligia Lugo

Ingredients

6 jalapenos
6 oz. Vegan cream cheese like Trader Joe's Vegan Cream Cheese or Tofutti
1 ½ tbsp nutritional yeast
½ tsp garlic powder
½ tsp cumin powder
½ tsp salt
2-3 tbsp crushed tortilla chips Vegan

Instructions

Preheat oven to 400F and line a baking sheet or baking dish with parchment paper.
Cut the jalapenos in half and remove the seeds and membrane.
In a bowl, combine cream Vegan cream cheese, nutritional yeast, garlic powder, cumin powder, and salt.
Spoon the mixture into a piping bag, pipe it into the halved and cleaned jalapenos, or just stuff it with a spoon.
Sprinkle crushed tortilla chips over the jalapenos.
Bake the jalapenos for 15-20 minutes or until the cheese is melty and lightly golden.
Serve as desired.

Notes

Ingredients

Instead of vegan cream cheese, you could use mashed avocado, blended silken tofu, or homemade cashew filling as the basis for these stuffed poppers.

Tips

To de-seed your jalapeno peppers, use a paring knife to slice each pepper in half, then carefully remove the seeds and white membrane. Wear gloves when handling hot chili peppers like this, and be sure to wash your hands, cutting board, and knife very well after.

Variations

To make your poppers even spicier, try incorporating ingredients like hot sauce, chili crisp, or minced jalapeno into the vegan cheese mixture.
Other ingredients make great toppings for these poppers; try crumbled vegan bacon, shredded vegan cheese, or your favorite vegan sour cream!

Storage

Refrigerate leftover poppers in an airtight container in the fridge for up to 5 days. To reheat, place them in a 350℉ oven until warmed through. I do not recommend freezing these poppers as the textures will become less pleasant.

Nutrition