Vegan Jalapeño Poppers Recipe

A plate of vegan jalapeno poppers with extra cashew cheese sauce on the side.

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5 from 2 votes

Vegan Jalapeño Poppers Recipe

Indulge in Vegan Jalapeño Poppers, a guilt-free appetizer with bold flavors and creamy filling. Perfect for any party!

Prep Time30

Cook Time20

Total Time50

Course: Snack

Cuisine: Southwestern

Diet: Gluten Free, Vegan

Servings:

Calories: 221kcal

Author: Gigi & Sersie

Equipment

1 high speed blender

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, nutritional yeast, 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!

Notes

Leftovers/Meal Prep: 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.

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