Vegan Jalapeño Poppers

I modified the chips on top by toasting some corn tortillas and then putting them in a mill to grind them. Makes a great topping…

Delicious recipe, I gobbled these up so quickly. I added lemon juice, and made sure it was adequately salted. Also blended in some firm tofu into the filling to make it more substantial. Highly recommended

Just made this because I had some jalapenos that I needed to use up. So very good! The jalapenos made the heat and the filling was just right. I eat low salt so it seemed flavorful enough! Thank you! This will be a keeper for me!

Dang it, I was so excited to make this, but unfortunately it was really unappetizing. The texture was gross, the flavor was bland, and they looked like turds.

I read many comments and made this recipe for our Super Bowl party, watching the amount of liquid, added smoked paprika and crushed kettle bbq chips as the topping. Next time I’ll add lemon juice for some tang. The recipe was delicious and creamy and even impressed a friend with it who has had chef training and is not plant-based. I used Better than Boullion for my veggie stock. Thanks for a healthy recipe. I have crunchy gluten free bread crumbs I’ll use next time.

Thanks for the recipe!! Instead of 1/2 cup of vegetable broth, I used 1/4 cup of my favorite buffalo sauce (Noble Made – medium) and 1/4 cup of water. Oh my goodness guys, it was so darn delicious. I highly highly recommend it. I also added VioLife shredded cheddar cheese to the top and omitted the tortilla chips. YUM YUM YUM!!! Not a bit lacking in flavor. Try it!!

I made this using sunflower seeds instead of cashews due to a cashew allergy (boiled the seeds 10 minutes, drained, pureed, mixed as if following origial recipe from there). Did not use the vegetable broth or the canned green chilis (I simply forgot the green chilis, I’m sure it would have been great). I crumbled store-bought seasoned corn chips on top. These were really really well-received in a crowd that had a combination of vegans and omnivores! Thanks!

I used vegetable stock powder (2 heaped teaspoons) and 3/4c water for a double batch and added 1T of lemon juice. I don’t have anything to compare with because Jalapeño poppers aren’t a thing in Australia but we all loved them with a bit of hot sauce.

3.5… the creaminess and texture is perfect, but like others said it’s missing some flavor or salt.

Some ppl suggested adding soy sauce, I tried this and do *not* recommend bc 1) it gives the cheese a brownish hue and 2) soy sauce is too pungent.

I didn’t have green chillis on hand, but next time I’ll try adding more salt, and a dash of lemon juice and smoked paprika instead.

This recipe was outstanding!!! Like most other recipes from you – I loved these. The cheese mixture really firmed up and I will make these again. Thank you for this tasty snack! One tip I would add, for folks like me who have never worked with jalapenos before – add recommend wearing gloves to *when working with jalapenos* LOL

Made this tonight and thought it was great!! The extra “dip” was used up too with homemade tortilla crisps! Thank you!

Made this recipe today for my family. First vegan try…and it was great! Thank you! I’m happy to have found this website and the many options available.

I haven’t had jalapeño poppers since I went vegan and, wow, these were amazing!

Girrrrl! I did make a few adjustments to this recipe, but dang they came out GOOD! Because I have an amazing blender, I was able to use unsoaked cashews and a can of green chiles and omit the veggie broth entirely. I didn’t use an onion and I used garlic powder instead of fresh. I added a tablespoon of lemon juice and I used a “cheesy bacon” vegan seasoning I have instead of the nutritional yeast. I guess because of my adjustments I did have a little less filling than I needed for ten jalapeños, but I ain’t even mad. The crushed tortilla chips on top gave them the perfect crunch! I definitely tend to go with my gut over following a recipe to the letter, but I don’t think a lot of people can do that, so I would definitely recommend a few more edits to the recipe to help that kind out. Thank you so much for the creative twist on traditional fried poppers!

Like many others I modified this recipe and enjoyed the result.

I halved the vegetable broth (I would recommend cutting it by more than half because I added quite a few extra cashews and nutritional yeast to thicken and I added additional wet ingredients). Something I love about “real” jalapeno poppers is the salt and the tang so I added around a tablespoon of lemon juice, a tablespoon of Frank’s hot sauce, and a splash of soy sauce. I also use Better than Bouillon for my vegetable broth so I added extra bouillon paste for some salt and flavor. Finally, I used panko instead of chips and really enjoyed the texture/crunch. Jalapeno poppers have such an iconic flavor they are super difficult to mimic at home as well as vegan.

I think if you lower your expectation from a mass produced, fried, restaurant style jalapeno popper to something that is similar but less unhealthy you will enjoy this recipe!

This was the absolute biggest waste of my time and ingredients. I did not read all the comments posted, I just assumed the recipe was ready to go. The filling is thin and completely tasteless. If so people apparently made comments about the consistency of the filling and the lack of taste, may I ask why the recipe was not altered or why you had no notes within your recipe to indicate this?

I just barely made these. After reading all the comments I was careful to half the veggie broth. I didn’t have green chilis so I added in some salsa. I think the biggest factor in flavor may come from the quantity of onions used and how long you cook it. This is the main ingredient to water down the strength of the cheesy cashews, making them stretch farther. Next time I’m going to try with a more generic “cashew cream cheese” with just lemon juice, salt and soaked cashews. That being said I tweaked the cashew cheese (following the recommendations in the comments) to my taste and hubby LOVED them. I thought they were great too but I’m hoping my next try will be closer to the jalapeño poppers I remember before becoming vegan. Loved the chips on top.

I made these today for a football get together. Everyone really liked them!! I did cut the broth in half and added a little soy sauce to give it a little more saltiness. I doubled the recipe so there was a lot of the cashew mixture leftover. I put in an extra small casserole, sprinkled the extra corn chips on top and baked it along with the poppers. It made a great mild dip for those who were not fans of the spicy jalapenos. Thanks for the great recipe!!

This recipe was a HUGE hit! Next time I’ll add a little more spice into the cashew “cheese” but everyone really loved them. Will be making again FOR SURE.

Just finished making these, they turned out pretty alright! I do think they’re missing something, maybe soy sauce? But overall I enjoyed them! I’d make them again and play around with the recipe a bit. (I halved the recipe and ended up adding the some raw cashews to the mix)

Thank you!

Really good. I spread some miso paste over the top after cooking to give the flavor a boost.

I made these last night and the recipe is excellent!!! As spice/salt is personal preference, those saying the filling is bland should taste and adjust accordingly. I did add the suggested green chilis and a bit of salt. They disappeared fast! Thank you for sharing this excellent recipe!!!

Followed recipe exactly. They were so bland, wish I could figure out what went wrong :(

I did not find these to be great.

I made this yesterday and I’m so glad that I did lol They are awesome! The only issue that I have is restraint they are addictive. Thank you for the recipe. First recipe I’ve ever taken the time to comment on.

This was wonderful! I played around with the consistency of the sauce by adding broth and cashews as needed, as the author suggested. I did add lemon juice, garlic salt, and a little smoked paprika, and did not have chips so topped them with breadcrumbs instead. Thanks for sharing!

These stuffed jalapeños were a hit as a dinner appetizer. I was surprised by the immediate positive reaction they got.

I followed the recipe closely. Consistent with comments here, the cashew purée was too thin to hold its shape, so added cashews to the blender until I the consistency was good enough to pipe (about 1/2 cup more). I recommend using the optional green chilis – without them, the purée is bland. Also, the author does not include salt – but you’ll need it depending on your vegetable broth.

I made these last night and they were too bland for my taste. Also, the peppers were still too spicy and should have been cooked longer. I think the balance is finding a sweet dipping sauce. We created a maple syrup/sirracha/soy sauce mix to dip in and they were a little better. I think the “cheese” should be spiced up or salted a bit more.

I just made these, and thankfully read all of the reviews first (about the filling being watery) and used only 1/4c veggie stock. Came out thick, and quite good. Also added lots of salt, though!!

I’ve made other recipes from your site and they turned out great, but these were a terrible disappointment! Followed the recipe exactly. They lacked salt and tasted like bland mush. We ended up throwing the whole batch away :(

I just made these – pretty disappointed. The filling was very bland and runny.

I made these today as appetizers for a small dinner party I hosted -it was a great hit! They were spicy but filled with creamy goodness, and my guests literally couldn’t stop popping. Thank you for a lovely recipe!

Hey Dana,

I’ve been lurking on your site for a while now, but haven’t gotten around to posting. I’ve tried re-creating many of your recipes. I recently made my own version of these Jalapeno Poppers that I call “Jalapeno Conkers” — they are filled with chestnut meat! I posted a picture on my Facebook and tagged MB in it. I don’t use social media much, so I hope it worked!

Thanks for the inspiration!

Liz Medina

I made these yesterday for the Super Bowl and I was disappointed. I don’t know what went wrong; I followed the recipe exactly (without adding canned green chile). I’m not sure what the filling was supposed to be like, but mine had the consistency of milk (very runny) and had no flavor. I didn’t want to throw everything away, so I put the liquid back on the stove and added 3 tsp of tapioca flour. It gave the liquid a thicker consistency, like melted mozzarella, which was better than the liquid. I also added a lot more salt and garlic. The end result was ok, but tasted nothing like jalapeno poppers.

I made this tonight in hopes that it would be a good treat while we watched the Super Bowl. Unfortunately they were not tasty at all. I followed the recipe as is (except no green chilies). There was a huge lack of salt and they didn’t taste anything like a popper I’ve ever had in the past. Disappointed.

Amazing – Had them last night – will make them again!!