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side top view of 4 jalapeno poppers on a white plate with fork and knife on the side. green salad in the background.

Jalapeño Poppers

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5 from 1 review

  • Author: Gigi & Sersie
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Vegan


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. #jalapenopoppers #healthyveganrecipes #gamedaysnacks #cincodemayorecipes #healthyappetizers #danielfastrecipes #wfpb


Units Scale
  • 3 corn tortillas (we used Food for Life brand found in the freezer section of your grocery store)
  • 3/4 cup raw unsalted cashews, soaked overnight in water or quick boiled
  • 1/2 medium white or yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 tsp ground cumin
  • 1/2 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)


  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 1/2 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.



  • Stove
  • Oven
  • Blender
  • Can opener
  • Knife
  • Cutting board
  • Measuring cup
  • Measuring spoons
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Stovetop & Oven
  • Cuisine: Southwestern