If you ask me, jalapeno poppers are a game-changer at any party.
These meat-free versions of the classic appetizer pack all the creamy, spicy goodness you’d expect, without the bacon wrap. Crispy breadcrumbs coat a filling of cream cheese and shredded cheddar, nestled inside fresh jalapenos.
They’re baked instead of fried, making them easier to prepare for a crowd. The peppers mellow out nicely in the oven, while still keeping that characteristic kick that makes poppers so addictive.
It’s a crowd-pleasing snack that even meat-lovers enjoy, perfect for game days or casual get-togethers.
Why You’ll Love These Jalapeño Poppers
- Plant-based twist – These dairy-free poppers use a creamy cashew filling that’s just as satisfying as the traditional cheese version, perfect for vegans and those avoiding dairy.
- Crispy coating – The panko breadcrumb topping gives these poppers an irresistible crunch that perfectly complements the smooth, creamy filling.
- Simple ingredients – You’ll need just a handful of pantry staples and fresh jalapeños to make these crowd-pleasing appetizers.
- Make-ahead friendly – You can prep these poppers in advance and pop them in the oven just before serving, making them perfect for parties and gatherings.
What Kind of Jalapeños Should I Use?
When shopping for jalapeños, look for peppers that are firm, smooth, and bright green without any soft spots or blemishes. Larger jalapeños are actually perfect for this recipe since they’re easier to stuff, though medium-sized ones work well too. Keep in mind that fresh jalapeños can vary quite a bit in heat level – generally, the older the pepper (when you see little white lines or striations on the surface), the spicier it will be. If you’re worried about too much heat, you can reduce the spiciness by removing all the seeds and white membrane from inside the peppers before stuffing them. Just remember to wear gloves while handling the peppers to protect your hands!
Options for Substitutions
This plant-based appetizer is pretty flexible with substitutions. Here’s what you can swap:
- Jalapeños: If jalapeños are too spicy, you can use mini sweet peppers instead. For more heat, try serrano peppers, though you’ll need more of them since they’re smaller.
- Cashews: Raw sunflower seeds or blanched almonds work great as alternatives. Just soak them in hot water for 30 minutes before blending. You might need to adjust the water content slightly to get the right consistency.
- Nutritional yeast: While it adds a nice cheesy flavor, you can skip it or replace it with a tablespoon of miso paste for that savory taste.
- Panko breadcrumbs: Regular breadcrumbs work fine, or for a gluten-free option, try crushed corn flakes, crushed pork rinds, or gluten-free breadcrumbs. You can also use crushed nuts for a different crunch.
- Pink salt: Any type of salt works here – regular table salt, sea salt, or kosher salt are all good options.
- Smoked paprika: Regular paprika works too, though you’ll miss some of that smoky flavor. You could add a few drops of liquid smoke to make up for it.
Watch Out for These Mistakes While Cooking
The biggest challenge when making vegetarian jalapeño poppers is handling the peppers incorrectly – always wear gloves while cutting and deseeding them, and avoid touching your face or eyes during prep work. Working with cashews requires proper preparation too – they need to be soaked for at least 4 hours (or preferably overnight) to achieve that creamy, cheese-like texture when blended, otherwise your filling will end up grainy and uneven. When it comes to heat level, leaving a few seeds in the jalapeños might seem tempting for extra spiciness, but this can quickly overwhelm the delicate cashew filling – it’s better to remove all seeds and membranes for a balanced flavor. For the crispiest results, make sure your panko coating isn’t too thick, and don’t forget to lightly spray or brush the breaded poppers with oil before baking to help them achieve that golden-brown color.
What to Serve With Jalapeño Poppers?
These spicy little bites make an awesome party appetizer, and they pair really well with cooling dips like ranch dressing or a tangy sour cream-style dip (dairy-free versions work great too!). Since these poppers pack some heat, I like to serve them alongside other finger foods that can help balance out the spiciness – think crispy carrot and celery sticks, or some cucumber rounds. For a fun game day spread, try serving them with guacamole, corn chips, and a fresh bowl of pico de gallo. If you’re making these as a main dish, they go perfectly with a side of Mexican-style rice or a simple green salad dressed with lime vinaigrette.
Storage Instructions
Keep Fresh: These veggie poppers stay good in an airtight container in the fridge for up to 3 days. The panko coating might soften a bit, but they’ll still taste great! I like to place them in a single layer to keep the filling intact.
Make Ahead: You can prep these poppers a day in advance! Just stuff the jalapeños with the cashew filling and keep them covered in the fridge. Add the panko coating just before baking for the best crispy results.
Warm Up: To bring back their crunch, pop them in the oven at 350°F for about 10 minutes or until heated through. The air fryer works great too – just 3-4 minutes at 350°F will do the trick. I wouldn’t recommend microwaving them as they’ll get soggy.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 30-35 g
- Fat: 90-100 g
- Carbohydrates: 60-70 g
Ingredients
- 12 jalapeño peppers
- Couple drizzles of olive oil
- 1/2 tsp + a pinch of pink salt
- 1 cup cashews
- 1/4 cup water
- 1/2 tsp pink salt
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 tbsp nutritional yeast
- Splash of lime juice
- 1/2 cup panko
- 1 tsp smoked paprika
Step 1: Prepare the Jalapeño Peppers
Begin by preheating your oven to 375°F (190°C).
Slice 12 jalapeño peppers in half lengthwise and carefully de-seed them.
This will help lower the heat and provide room for the filling.
In a large mixing bowl, toss the halved peppers with a drizzle of olive oil and a generous pinch of pink salt to enhance their flavor.
Step 2: Line the Peppers on a Baking Tray
Arrange the prepared jalapeño halves onto a baking tray, cut side up, ensuring they are evenly spaced and ready to be filled.
Step 3: Make the Cashew Filling
In a blender, combine 1 cup of cashews, 1/4 cup of water, 1/2 teaspoon of pink salt, 1/2 tablespoon of onion powder, 1/2 tablespoon of garlic powder, 1 tablespoon of nutritional yeast, and a splash of fresh lime juice.
Blend on high until the mixture is smooth and emulsified.
If you do not have a high-powered blender, consider soaking the cashews overnight to soften them for easier blending.
Step 4: Fill the Jalapeños
Use a spoon to fill each of the jalapeño halves with the creamy cashew mixture, ensuring they are well-filled and the mixture is evenly distributed among all the peppers.
Step 5: Add Toppings
Generously sprinkle panko breadcrumbs over the filled jalapeños for a delightful crunch.
Finish with a dash of smoked paprika to add a smoky depth of flavor.
Step 6: Bake and Serve
Place the baking tray in the preheated oven and bake for 25 minutes.
After baking, switch to broil on low for an additional 1-2 minutes until the breadcrumbs are golden and the cashew filling has a slight crisp on top.
Remove from the oven, let cool slightly, and serve these deliciously creamy, spicy appetizers warm.
Enjoy!
