Jalapeño Poppers (Vegan)

Updated: Aug 6, 2019

I like to think I'm a healthy gal and that I can show how to make healthier, vegan versions of their favorite junk food. So this is something I made in my first apartment with future hubby and (boyfriend at the time) and even though he's not a fan of cheese or anything that remotely tasted like cheese, he was still abled to eat the entire tray of poppers. I have yet to serve them up to any friends other than my bestie and my fiancé but so far good reviews!

Only thing is, I like spicy but eating a whole jalapeño is always so intimidating because they are so unpredictable with the level of heat they could have! When I made them for these photos I brought the remainder to a friends house. She had the flu and we both love spicy food when we are sick. The jalapeños turned out to not be so bad so I had a couple but then the very last one she said it was super spicy. This is bizarre because where did the other half of the spicy one go? Neither of us got a big kick from the others... was only half of that jalapeño spicy? Impossible! But, goes to show how unpredictable these spicy peppers can be!


1/2 onion, diced

3 tbsp olive oil

6 jalapeño

1/4 c nutritional yeast

Salt & Pepper

1 c cashews soaked


Spoked paprika and a shallot or red onion for topping/garnish.


1.Preheat oven 400F

2. Sauté onion in olive oil 5 mins

3. add garlic 2 mins

4. Blend onions, garlic, cashews, yeast, salt, & pepper to taste, and a half cup of water. (if having trouble, add more olive oil or a little more water for fat free version)

5. Half jalapeños and remove seeds.

6. Fill with blended cashew cream, but be sure to taste for salt first!

(optional, top with smoked paprika and thin sliced red onion or shallot.)

7. Bake for 15 mins, then broil for 3 mins

8. Let cool & Enjoy!

*Note- If you are having trouble blending the cashew cream, another yummy option is adding green salsa or canned Ortega chilies with juice to the blender to break it up and soften the mix.