Vegan Jalapeno Poppers
These easy Vegan Jalapeno Poppers are a perfect game day snack! They’re creamy, cheesy, and spicy, and served with a sweet raspberry dipping sauce. Easy to bake or air fry.
Servings: 12 servings
Calories: 116kcal
Ingredients
- 12 jalapeno peppers
- 8 ounces vegan cream cheese homemade or store-bought*
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 cup shredded vegan cheddar cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon melted vegan butter
- fresh chopped chives, optional for topping
Raspberry Dipping Sauce
- 1/2 cup raspberry jam
- 2 tablespoons water
Instructions
- Preheat the oven to 400 degrees F.
- Put on gloves to deal with the peppers (the spices will get on your hands and you might later burn your eye!). Slice the jalapeños in half lengthwise, then using a small spoon scoop out the membranes and seeds and discard.
- In a small bowl, mix the vegan cream cheese, garlic powder and onion powder and cheddar cheese together until combined.
- In another small bowl, mix the melted vegan butter and breadcrumbs.
- Scoop the cream cheese mixture into the jalapeños. Sprinkle with the breadcrumbs.
- Place on a baking sheet and bake for about 20-25 minutes, until golden brown.
- Make the Raspberry Sauce: Add the jam and water to a bowl, and microwave for 30 seconds to 1 minute and stir.
- Serve jalapeno poppers with raspberry sauce for dipping and sprinkle with chopped chives. Enjoy!
Notes
- I use Tofutti for best results. Don’t use Violife, some other brands also just melt when cooked. Or use my homemade Vegan Cream Cheese.
- Gluten Free: Use gluten free breadcrumbs.
- Leftover poppers will keep in the refrigerator for 2-3 days, simply reheat in the oven or air fryer for a few minutes until crisp and warm.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 104mg | Potassium: 54mg | Fiber: 2g | Sugar: 8g | Vitamin A: 195IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg