Vegan Stuffed Jalapeño Poppers
These jalapeño poppers prove you don't need dairy to nail that creamy, spicy, crowd-pleasing appetizer everyone fights over at parties. The filling is built from soaked cashews blended with nutritional yeast, lemon juice, apple cider vinegar, and warm spices until it reaches a thick, scoopable consistency that genuinely mimics soft cream cheese. Each jalapeño half gets loaded with that smoky, tangy filling, then topped with olive oil-tossed panko that bakes up into a shatteringly crisp, golden crust at 425°F. The whole tray comes out of the oven with blistered pepper edges, a rich filling that holds its shape, and a topping that crackles with every bite. A squeeze of lime and a scatter of fresh cilantro right before serving brighten everything up and make the platter look as good as it tastes. This recipe makes 24 poppers — plenty for a table of six — and the prep is straightforward enough that you can have them in the oven in under 20 minutes.
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Learn more →Ingredients
6 servings
For the filling
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp salt
- 2 tbsp water
For the poppers
- 12 medium jalapeños, halved lengthwise, seeds and membranes removed
For the coating
- ½ cup panko breadcrumbs
- 1 tbsp olive oil
- ¼ tsp smoked paprika
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Combine the drained cashews, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and water in a food processor. Process for 2–3 minutes, scraping down the sides as needed, until the mixture is smooth and thick enough to hold its shape when spooned — it should resemble a soft cream cheese.
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