Jalapeño Poppers

These Jalapeno Poppers are oil-free, soy-free, gluten-free, and vegan. This appetizer will become your go-to for game day, Cinco de Mayo, and that healthy but tasty snack you take to parties and get-togethers.

Jalapeño Poppers key ingredients

1. Jalapeños
2. Sprouted corn tortillas (we like Food for Life brand)
3. Raw cashews
4. Onion (white or yellow)
5. Garlic
6. Nutritional Yeast
7. Cumin
8. Low sodium vegetable broth
9. Green chilies

How to Make these Poppers

1. Prepare the cashews. You can either soak them overnight or do a quick boil. If using the quick boil method, put cashews into a small pot with 1 ½ to 2 cups of water. Bring to a gentle boil and simmer for about 3 to 5 minutes. Drain, rinse and set aside.
2. 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.
3. While corn tortillas are toasting, prep jalapeños, splitting in half and removing the tops and seeds. Place in rows facing up on a parchment-lined baking sheet.
4. In a small pan over medium heat, dry sauté onion until just softened and fragrant—about 3 to 5 minutes. Add minced garlic and cumin, and continue to cook for another minute, adding a dash of water if needed to keep them from sticking. Remove from heat and set aside.
5. In a high-speed blender, add soaked and drained cashews, garlic, onion, nutritional yeast, vegetable broth, and green chilies, and blend on high until creamy and smooth. If the sauce is too thick, thin with more vegetable broth.
6. Taste and adjust seasoning, adding salt to taste, nutritional yeast for more cheesiness, or cumin for smokiness.
7. Turn the oven up to 400°F (204°C).
8. Spoon the cheese mixture into the jalapeños, generously filling. You’ll have leftovers, which you can reserve for nachos, as a topping for rice and beans, or more poppers later. Crush the toasted tortilla chips into crumbs and sprinkle them over the jalapeños. Bake at 400°F (204°C) for 12 to 15 minutes or until the jalapeños are soft and the cheese has deepened in color.
9. Serve immediately. 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.

What goes 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 salad, like The Best Southwestern Salad. These vegan poppers are full of flavor and heat.

Pairing these poppers with the refreshing and slightly sweet Margarita Nice Cream is also a winner.

This tasty cheese sauce is very flavorful and can also be used inside of 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.

How hot are these jalapeno poppers?

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 more mild peppers, such as Anaheim (less heat) or even sweet baby bell peppers (no heat).

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 the onion and garlic. This brings out more of the smoky cumin flavor.

We hope you love this jalapeno poppers recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielfastrecipes so we can see your creation!

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