Vegan Jalapeno Poppers

30 Minute Vegan Gluten Free Jalapeno Poppers!

It’s time to party, vegan style. You in?

Vegan Jalapeno Poppers! 8 simple ingredients, 30 minutes to SUPER delicious appertizersVegan Jalapeno Poppers! 8 simple ingredients & just 30 minutes to a dairy-free, gluten-free jalapeno popper!

You guys probably know by now that I’ve been having all sorts of fun with cashews and nutritional yeast lately. They’re a vegan baker’s dream ingredients, yielding both sweet and savory treats with ease!

The two together? Unstoppable. This recipe is proof of that fact.

30 Minute Vegan GF Jalapeno Poppers! 8 simple ingredients, no special equipment required. Just honestly good (healthy) appetizers!

If you’ve ever had a jalapeno popper you know they make you feel like sinking down into your chair and onto the floor after three. Typically, poppers are stuffed with loads of cream cheese and deep fried. I’m not OK with those two things. In fact, I am protesting those two things right now.

Despite replacing them with vegan cheese and baking instead of frying, the flavor and texture is not compromised one bit! The flavor is spot on, and the gluten free tortilla crumb topping brings these babies to the next level.

Like I said, it’s party time.

Simple, 30 minute Vegan Jalapeno Poppers! #vegan #glutenfree

This recipe is simple in that it requires 10 ingredients total! And a bonus? It comes together in 30 minutes. Easy party favors for the win.

30 Minute Vegan Jalapeno Poppers! #vegan #glutenfree | minimalistbaker.com

What do they taste like? Kind of amazing. They’re:

Tender with an adequate bite
Slightly spicy
Perfectly cheesy
Melty
Gooey
Savory
Satisfying
And perfect for sharing

30 minute Vegan Jalapeno Poppers! #vegan #glutenfree

Next time I go to a get together, watch a sports game (probably never), or see my mom (who lives for Sonic Jalapeno Poppers), I’m bringing these babies.

If you do make them, take a picture and tag it #minimalistbaker on Instagram! I’d love to see. No like seriously, it makes my day. Cheers!

Vegan Jalapeno Poppers | 30 minutes, 8 ingredients and SO delicious! #vegan #glutenfreeVegan Jalapeno Poppers! 30 minutes, 8 ingredients, SUPER simple and delicious

4.9 from 7 reviews

Vegan Jalapeno Poppers
 
Prep time

Cook time

Total time

 

Vegan, gluten free baked jalapeno poppers with tons of flavor, cheesiness and the perfect crispy top. Less than 10 ingredients and 30 minutes required.
Author:
Recipe type: Appetizer
Cuisine: Vegan, Gluten Free
Serves: 6

Ingredients
  • 3/4 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
  • 1/2 white or yellow onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp nutritional yeast
  • 1 tsp cumin
  • 3/4 cup veggie stock
  • 1 4-ounce can green chilies (optional)
  • 10 jalapeños, halved and seeds/stem removed
  • Olive oil
  • Optional: 1/2 cup crushed toasted tortilla chips, red pepper flake for garnish

Instructions
  1. Preheat oven to 400 degrees and prep your jalapenos, splitting in half and removing the tops, then spritzing or brushing them with a bit of olive oil. Place in rows facing up (see photo).
  2. If you’re using crushed tortilla chips as a topper (recommended), toast them while prepping your cheese sauce by spritzing them with olive oil and baking them in your 400 degree oven for 7-10 minutes or until golden brown, watching closely as they can burn fast.
  3. To a small saucepan over medium heat, add the onion and garlic with a bit of olive oil and cook until just softened and fragrant – about 5 minutes. Set aside.
  4. Add soaked cashews, garlic, onion, nutritional yeast, cumin, veggie stock and green chilies to a blender and blend until creamy and smooth, using the “liquify” or “puree” option if you have it.
  5. Spoon or pipe the cheese mixture into the jalapenos, generously filling. You’ll have leftovers, which you can reserve for nachos or just dip. Top with crushed, toasted tortilla chip crumbs and bake for 15 minutes or until the jalapenos are soft and the cheese has deepened in color.
  6. Place the pan on the top rack and broil for the last minute or two for an even more intense color/flavor.
  7. Serve immediately, sprinkling with a bit of red pepper flake for garnish (optional). Store leftovers covered in the fridge for up to a few days, reheating in the microwave or a 350 degree oven until warmed through (though best when fresh).

Notes
*Nutrition is a rough estimate for 1 of 20 poppers with a tortilla crumb topping (I also took into account about 3/4 of the cheese since you have quite a bit leftover for other uses).

Nutrition Information
Serving size: 1 popper Calories: 68 Fat: 3.7 g Saturated fat: .7 g Carbohydrates: 8 g Sugar: 3 g Sodium: 35 mg Fiber: 2.5 g Protein: 2.2 g

 

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Comments

  1. says

    I keep telling myself I need to pick up some nutritional yeast. I’ve been intrigued and see it used everywhere – mac and cheese, and now poppers! I’ve never tried a vegan version – you’ve definitely inspired me!

    • Dana Shultz says

      Yes! You must! I never thought I’d use up the 12 ounce bag I bought last year but it’s nearly gone! Off to the store I go :D

  2. says

    Those poppers are gorgeous! I used to love to order jalapeño poppers way, way, way back in the days when I ate whatever I pleased. These days I have a feeling I’d prefer the taste of more minimalist poppers like these to those deep-fried cheese bombs, though it’s been years since I’ve tested that theory!

    • Dana Shultz says

      I can attest that these ones taste like actual jalapenos and and not like grease bombs. Healthier food for the win! Hope you give them a go, Molly :D

  3. Hippy Mom-Elizabeth says

    I love, love, love spicy food but I cannot have meat, sugar or spicy food, I use to eat jasmine rice with aminos and garlic chili paste yum, but my stomach gave way and does not let me currently. So I love this recipe from a far, does that count? Well keep posting you two- Thank you for being so respectful to your followers, Sometimes I noticed some bloggers(not you) are very rude that’s why I love you guys also your kind, nice and with beautiful intent. THANK YOU. Have a positive energy filled week… And a celestial evening…

  4. says

    These look and sound great. I’d definitely give them a try. I can’t stand deep fried jalapeno poppers. I don’t think I even seen them anywhere outside of like a TGIF’s…lol. But cream cheese?! I could definitely never give that up completely.

    • Dana Shultz says

      Cream cheese was a toughie for me! I used to love it on bagels and in cheesecake such. But it was easy once I realized how bad it was hurting my stomach. If you can have it though, by all means, continue the cream cheese jalapeno popper!

  5. says

    These look amazing! *surprisingly* my husband likes nutritional yeast in recipes, and I love trying all sorts of vegan recipes, so i’m definitely going to have to try these for us. They look delicious!!!

  6. says

    I have a box of jalapeños I got with the intention of trying something new with it. Now I know what to do with them – have been wanting to make some sort of healthier poppers but you did it for me ! thank you

  7. juice says

    For the cashews, is it 3/4 cup before or after soaking? Nuts tend to expand… would like to try this for a friend’s party.

  8. says

    Love all your recipes! I am unfortunately allergic to cashews and peanuts.. but I’ll find a way and make them with almonds or something…looks soooo good!! <3

  9. Sami says

    I just made these tonight! My parents and I loved them (and they eat dairy). The toasted tortilla chips were great thinking on your part! The crunch adds something special. Like you said, I have a bunch of the cashew mixture left over. My mom suggested we try it tomorrow night with zucchini! My garden is pumping out more jalepenos and squash than we know what to do with. I’m sure it will be just as good! Thank you very much for the recipe! I’ll be making it again. :]

    • Sami says

      I just made these tonight! My parents and I loved them (and they eat dairy). The toasted tortilla chips were great thinking on your part! The crunch adds something special. Like you said, I have a bunch of the cashew mixture left over. My mom suggested we try it tomorrow night with zucchini! My garden is pumping out more jalepenos and squash than we know what to do with. I’m sure it will be just as good! Thank you very much for the recipe! I’ll be making it again. :]

  10. says

    Well…I am DEFINITELY making these! It’s so hard to find satisfying vegan snacks if you’re not into a bunch of oil or sugar. You rock! I will definitely tag you on Instagram when I make them! :)

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