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Vegan Jalepeno Poppers

Plant Based Jalepeno Poppers
Vegan Jalapeño Poppers
Serves 8
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  1. 8 fresh whole jalapeño peppers
  2. 1 Tablespoon olive oil
  3. 3/4 cup raw cashews, soaked for 4-6 hours (preferably overnight) and drained
  4. 1 small yellow onion, minced
  5. 2 cloves garlic, minced
  6. 2 Tbsp nutritional yeast
  7. 1 tsp cumin
  8. Salt or seasoning (I used Spike) to taste
  9. 1/2 cup water or vegetable broth
  1. Preheat oven to 400 degrees
  2. Wash jalapenos. Slice in half lengthwise, and remove all seeds and whites from inside.
  3. Brush the outside lightly with a little bit of olive oil.
  4. Lay on a non-stick cookie sheet or baking pan and set aside.
  5. Heat oil in a saute pan over medium heat, and add the onion and garlic.
  6. Cook until just softened and fragrant. The onions should be starting to become translucent.
  7. Remove from heat and combine with soaked cashews, nutritional yeast, cumin, salt or seasoning, and water (or broth) in a blender or food processor and blend until creamy and smooth.
  8. Spoon or pipe the cashew mixture generously into the jalapenos.
  9. Bake for about 15 minutes or until the jalapenos are soft.
  10. Place the pan on the top rack and broil for the last minute or two to give the poppers a toasty brown top. If you are using bread crumbs or crushed tortilla chips as a crunchy garnish, sprinkle them on now, before broiling the tops, and watch closely to make sure they don't burn.
  11. Serve immediately. Enjoy!
Sweet Vegan Living
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