Our vegan jalapeño poppers are crispy, cheesy, gluten free and pack just the right amount of spice. They’re the perfect crowd-pleasing appetizer. Best of all, they’re ready in just 30 minutes!
- 12 jalapenos, halved and deseeded
- 8 oz vegan cream cheese
- 2 cloves garlic, finely minced
- ½ of a lemon, juiced
- 2 tablespoons nutritional yeast
- ¼ cup fresh parsley, finely chopped
- ½ cup shredded nondairy cheddar cheese, divided (chop finely)
- ½ cup breadcrumbs, divided (regular or gluten free)
- ½ teaspoon salt
- Pepper to taste
- Preheat the oven to 425°F / 215˚C. Line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the cream cheese, garlic, lemon juice, nutritional yeast, parsley, ¼ cup nondairy cheddar cheese, ¼ cup bread crumbs, salt, and pepper.
- Prep your peppers: start by slicing each jalapeño in half lengthwise. You can leave the stem attached, as it provides a nice handle for the poppers. Then, remove the seeds and the white membrane inside the peppers using a spoon (pro tip: use a grapefruit spoon with serrated edges!).
- Fill each pepper with cream cheese filling. Sprinkle with remaining cheddar cheese and breadcrumbs. For extra crispness, you can spray the filled peppers with cooking spray (or drizzle with olive oil) before baking.
- Bake for 15-20 minutes, until the peppers are soft and the top is golden brown. Enjoy warm.
- Jalapeños: for even baking, look for jalapeños that are all roughly the same size.
- Nondairy cheddar cheese: A lot of nondairy shredded cheeses come in super long strands. To make sure that all your cheese can fit inside a jalapeño, it’s best to chop it up a bit smaller before mixing your filling. This also helps to speed up the melting process.
- Nondairy cream cheese: any brand will do, but make sure to soften to room temperature, otherwise you’ll have a hard time mixing in the other ingredients.
- Garlic: if you don’t have any fresh garlic, feel free to sub with 1 teaspoon garlic powder.
- Storage: You can store these vegan jalapeño poppers in an airtight container in the freezer for a few months. For shorter term storage, keep in an airtight container in the fridge and consume within 2-3 days. You can microwave them, but reheating them in the oven is the best option, as it will help to crisp up the breadcrumbs, which may become soggy during storage.
- Make ahead: You can store the uncooked, filled peppers in the fridge for several days before baking. Leave the cheddar and breadcrumbs off the top until just before putting them in the oven to prevent sogginess. Then, simply bake as directed in the recipe.