These Vegan Jalapeno Poppers are a delicious, crispy, and cheesy appetizer without the guilt. These tasty poppers are one of our favorite Daniel Fast Snacks. You may also like our Vegan Sheet Pan Nachos.
These vegan jalapeno poppers are a dairy-free, oil-free version of the classic party snack, packed with bold flavors, a creamy filling, and just the right amount of heat. Plus, they are baked instead of fried, like our Oven Baked Tortilla Chips, making them a healthier choice without sacrificing taste.
Why You'll Love These Vegan Jalapeno Poppers
- Oil-Free & Baked - A healthier alternative to traditional deep-fried poppers.
- Cheesy - Bold, cheesy flavor with no dairy.
- Easy to Make - Simple ingredients and straightforward steps.
- Great for Parties - A crowd-pleasing snack for any occasion.
- Daniel Fast Approved!
Health Benefits
- Cashews add heart‑healthy monounsaturated fats, plant‑based protein, and creaminess.
- Nutritional yeast delivers B‑vitamins and a savory punch without the dairy.
- Onion, garlic, cumin, chilies bring antioxidants and digestive‑supporting phytonutrients.
- Baked, not fried, reduces added fats and keeps it light and health‑first.
What You'll Need to Make These Vegan Poppers
- Jalapeños: the spicy vessels for all that cheesy goodness.
- Sprouted corn tortillas: provide structure, texture, and the perfect crunch when toasted. We use Food for Life brand sprouted grain corn tortillas.
- Raw cashews: the creamy, cheesy backbone.
- Nutritional yeast: nutty, cheesy flavor plus nutrients.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Swap corn tortillas with cassava tortillas if needed.
- Use Anaheim or sweet mini bell peppers if you want less heat.
- Replace cashews with blanched almonds or sunflower seeds (for nut‑free). Adjust liquid and seasoning accordingly.
- Add a dash of smoked paprika or chipotle powder for smoky fire.
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How to Make These Vegan Jalapeno Poppers
Make ahead: Toast the corn tortillas on a baking sheet in a 350°F (177°C) oven for 8 to 10 minutes or until crispy. Remove and let cool to room temperature.
Step 1: Either soak cashews overnight in water to soften, or do a quick boil. Put cashews in a small pot with water and gently boil for about 3 to 4 minutes. Drain and set aside.
Step 2: Place toasted corn tortillas into a food processor to crumble. You can also crumble them by hand. Set aside.
Step 3: Sauté onions, garlic, and cumin in a skillet over medium-low heat for 4 to 5 minutes. Add a splash of water to keep it from sticking. Let cool to warm or room temperature.
Step 4: To make the cheese sauce, add softened cashews, green chilies, seasoned and sauteed onions, and garlic to a blender, and blend until smooth and creamy.
Step 5: Slice the jalapenos lengthwise and remove seeds. Carefully spoon cheese sauce mixture into each jalapeno cup.
Step 6: Add toasted and crumbled corn tortilla chips to the top. Bake in a preheated oven at 400°F (204°C) for 12 to 15 minutes or until the jalapeños are soft and the cheese has deepened in color. Enjoy immediately!
What to Pair with These Poppers
Jalapeño Poppers are a favorite in my house. Sometimes, we have them as a snack, while other times, it's a part of a meal by being paired with a Southwestern Salad or the Vegan Taco Salad. These vegan poppers are full of flavor and heat.
Pairing these poppers with the refreshing and slightly sweet Margarita Nice Cream or, for more heat, our Spicy Margarita Mocktail is also a winner.
This tasty cheese sauce is very flavorful and can also be used inside the Hearty Breakfast Burritos, or on top of Cuban Black Beans and rice. The vegan cheese sauce can also be used as a nacho cheese dipping sauce with Oven-Baked Corn Tortillas and our Vegan Nachos recipe.
Recipe FAQs
The heat level depends on how much of the seeds and membrane (the white part inside the pepper) remain before adding the cheese sauce. If jalapeños are too hot for you, you could also add the cheese sauce to milder peppers, such as Anaheim (less heat) or even sweet baby bell peppers (no heat).
Store leftovers covered in the fridge for up to 3 days. Reheat poppers in the microwave for a minute, or in a 350°F (177°C) oven for 7–10 minutes.
Yes, this version uses corn tortillas and is intentionally gluten‑free. Be sure to check the ingredients label on the corn tortillas you're using.
I have Minimalist Baker to thank for this recipe. I modified it a bit to remove the oil, add a little more cumin, and heat the cumin by adding it to the hot pan with the sautéed onion and garlic. This brings out more of the smoky cumin flavor.
These Vegan Jalapeño Poppers bring bold flavor, creamy indulgence, and a healthy twist that makes plant-based irresistible. They’re easy, flexible, and crowd-pleasing—and yes, they’re as ferociously snackable as they sound. Serve ’em, savor ’em, and watch people disappearing them faster than you can say “pass the guac.”
More Appetizer Recipes to Check Out
If you tried these Vegan Jalapeno Poppers or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan Jalapeño Poppers Recipe
Equipment
Ingredients
- 3 corn tortillas, toasted
- ¾ cup raw unsalted cashews, soaked overnight in water or quick boiled
- ½ medium white or yellow onion, chopped
- 2 cloves garlic, chopped
- 1½ tsp ground cumin
- ½ cup vegetable broth, plus more as needed
- 1 4- oz. can of green chilies
- 2 Tbsp nutritional yeast
- salt to taste
- 12 medium jalapeños, halved and seeds/stem removed
Instructions
- Preheat the oven to 350°F (177°C). Toast corn tortillas on a baking sheet for 8 to 10 minutes or until crispy. Remove and let cool to room temperature.
- Either soak cashews overnight in water to soften, or do a quick boil. Put cashews in a small pot with water and gently boil for about 3 to 4 minutes. Drain and set aside.
- Heat your oven to 400°F (204°C).
- Place toasted corn tortillas into a food processor to crumble. You can also crumble them by hand. Set aside.
- Sauté onions, garlic, and cumin in a skillet over medium-low heat for 4 to 5 minutes. Add a splash of water to keep it from sticking. Remove from heat and let cool to warm or room temperature.
- To make the cheese sauce, add softened cashews, green chilies, seasoned and sauteed onions, and garlic to a blender, and blend until smooth and creamy.
- Slice the jalapenos lengthwise and remove seeds. Carefully spoon cheese sauce mixture into each jalapeno cup.
- Add toasted and crumbled corn tortilla chips to the top. Bake in a preheated oven at 400°F (204°C) for 12 to 15 minutes or until the jalapeños are soft and the cheese has deepened in color. Enjoy immediately!
Kelsie says
These are so tasty, not too spicy and are just as good the next day.
Robin says
Yayyy!!!! These are so good!!
I made a small batch with dinner one night - as noted in the recipe there is plenty plenty of the vegan cheese sauce - and have been serving a couple on the side with other meals since with the leftover sauce.
It adds a treat feeling to the meals and you can even reheat them in a toaster oven to have a little warm treat with a lunch salad or as a snack. Totally satisfying!
We did not add the corn crisps - a sprinkling of smoked paprika adds a nice finishing touch in this case.
Of course this sauce is really good on anything so it can be used like a dip with veggies or a spread like hummus.
I am glad to have this in my repertoire as a fun party food to bring to potlucks, BBQs or serve as hors d’oeuvres
These aren’t too spicy, very yummy💚🔥💚
Thank you Sersie and Gigi!
Gigi & Sersie says
Robin - Yay! We're so glad you enjoyed them. Yes, there are a lot of uses for that leftover cheese sauce. Thank you for your feedback!