Perfect for football season or just because!

Jalapeno Poppers

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 poppers



  • 1 cup vegetable broth or water
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 tbsp arrowroot
  • 1/2 tsp smoked salt
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp mustard powder
  • 1 tbsp finely chopped cilantro optional


  • 6 large jalapenos
  • 1 cup non-dairy milk or water
  • 1 cup whole wheat pastry flour or favorite gluten free flour
  • 1 cup whole wheat bread crumbs or gluten free bread crumbs



  • Combine all filling ingredients, except cilantro, if using, in a blender and blend until completely smooth.
  • Pour into a small saucepan. Constantly whisk over medium heat, until thick and bubbly.
  • Set aside to cool.


  • Meanwhile, slice each jalapeno lengthwise and remove all seeds and veins.
  • Preheat oven to 450 degrees.
  • Stir the chopped cilantro, if using, into the cheese sauce, then spoon the filling into each jalapeno half.
  • Place the non-dairy milk or water, flour, and bread crumbs in separate bowls.
  • Dip each stuffed jalapeno into the non-dairy milk or water, then the flour, then the non-dairy milk or water again, the finally into the bread crumbs to coat.
  • Place the coated jalapeno poppers on a silicone or parchment paper lined baking sheet.
  • Bake 15 minutes, or until browned.
  • Let sit 5-10 minutes for serving.

Leave a Reply

Your email address will not be published. Required fields are marked *