These Vegan Jalapeño Poppers are easy to make with jalapeno peppers stuffed with a dairy-free cream cheese filling and topped with crunchy tortilla chips. They are the perfect fun and crowd-pleasing appetizers for Super Bowl or any game day parties! Gluten-free, dairy-free, low carb and keto-friendly.
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Creamy Vegan Jalapeño Poppers Recipe
Looking for a fun and delicious appetizer for your next game day or Super Bowl party? These Jalapeño Poppers are rich, creamy, spicy and all the best flavors and textures in one bite! They are the ultimate game day party food and always the first to go!
Plus, they are easy to make ahead and customize and work great for those that following a vegan, dairy-free, low carb or keto lifestyle.
Check out more healthy game day recipes for more tasty ideas!
Recipe Ingredients
- Vegan bacon: Cut into small pieces and cooked until crispy. Omit if you prefer or opt for regular bacon if you’re not plant-based.
- Jalapeños: Choose ones that are fresh, bright green and similar in size so they cook evenly.
- Vegan cream cheese: For that rich and creamy filling. We like Kite Hill. You can choose regular cream cheese or even cottage cheese if you’re not dairy-free or plant-based.
- Vegan cheddar cheese: You can grate your own or buy a preshredded package to save time. We like Violife, or Chao. You can choose regular cheese if you’re not dairy-free or plant-based.
- Fresh chives: Chopped. Green onions work great too.
- Lemon juice: Adds a fresh and bright flavor.
- Garlic powder: Adds a nice background flavor.
- Onion powder: Adds extra flavor.
- Salt: To taste.
- Gluten-Free / Grain-Free Tortilla chips or Panko Crumbs: For some added crunch. We like Siete Cassava Flour Tortilla Chips, Paleo Powder Bread Crumbs or Real Phat Foods Bread Crumbs – feel free to use your favorite.
How to make Vegan Jalapeño Poppers
- Preheat the oven: Start by preheating the oven to 400 F. Line a baking sheet / baking pan with parchment paper. Set aside.
- Cut and cook bacon: Cut the vegan bacon into small pieces and pan fry in a little oil on medium heat for a few minutes until crispy. Set aside.
- Prepare the jalapenos: Cut jalapeños in half lengthways, then scoop out the seeds and membrane with a spoon. A melon spoon works well to get them out. You may want to wear gloves when touching the jalapeños to avoid burning. Place the peppers onto the prepared baking sheet / baking pan.
- Make the cream cheese filling: In a bowl mix together the filling ingredients until combined.
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- Fill the peppers: Using a teaspoon, spoon some of the mixture into each jalapeño half. Repeat until they are all filled.
- Add tortilla chips and bake: Sprinkle a layer of the crushed chips or panko crumbs over each popper. Top each with a little bit of grated cheese.
- Bake: Place the baking sheet / baking pan in the preheated oven and bake for 18-20 minutes, or until tender and the cheese is melted. You can also opt to air fry them at 375F (working in batches in a single layer) for 9-12 minutes, or until tender and the cheese is melted.
- Garnish and enjoy: Remove the baking sheet / baking pan from the oven. Top with some extra chopped chives and serve.
Tips for Success
Putting together this vegan appetizer couldn’t be easier! Here are a few tips to make the best jalapeño poppers!
- Wear gloves while cutting jalapeños: Wearing gloveswill help protect your hands from burning your skin.
- Remove the rib and seeds: Be sure to remove the rib and seeds from the jalapeños.
- Air Fry: If you don’t have an oven, you can cook the jalapeño poppers air fryer for an even crispier skin.
Variations
- Cheese: You can use vegan mozzarella, nutritional yeast or a homemade cashew cream cheese filling to keep these paleo and Whole30-friendly.
- Protein: Instead of vegan bacon, you can add shredded jackfruit, tempeh or crispy tofu.
- Vegetables: Add some chopped mushrooms, bell peppers or
- Add more heat: Spice things up with some red pepper chili flakes, chili powder or cayenne pepper.
How to Store and make ahead
- Leftovers: Store leftovers in an airtight container in a single layer in the fridge. They will stay fresh fro up to 3 days.
- To make ahead: You can prepare the filling ahead of time and store in an airtight resealable container up to 3 days in advance. You can also prepare the filling and stuff the jalapeños. Before cooking them place them in an airtight container and refrigerate until you are ready to bake them. They will stay in your refrigerator for 3 to 5 days.dd all the cheese, cream cheese and seasoning mixture together. Cover and place in an airtight container for 3 to 5 days.
- How to reheat: Bake the bacon jalapeño poppers in the oven for 20 to 25 minutes or until they are tender and warmed through.
How to Freeze
Fill the baked jalapeño peppers with the cheese stuffing then store them in an airtight freezer-safe container in a single layer. They will last in the freezer for up to 2 months.
When you are ready to bake them, remove the container from the freezer and transfer the peppers to a baking sheet. Bake for 25 to 30 minutes.
More easy vegan appetizer recipes you will love:
These Vegan Jalapeño Poppers are easy to make with jalapeno peppers stuffed with a dairy-free cream cheese filling and topped with crunchy tortilla chips. They are the perfect fun and crowd-pleasing appetizers for Super Bowl or any game day parties! Gluten-free, dairy-free, low carb and keto-friendly.
- 12 jalapeños
- ¾ cup vegan cream cheese , such as Kite-Hill or Violife. You can also sub with regular cream cheese if you're not dairy-free or plant-based.
- 1.5 cups grated vegan cheddar cheese , such as Violife or Chao, plus more for topping. You can also sub with regular cheese if you're not dairy-free or plant-based.
- 6 strips vegan bacon , cooked until crispy + chopped or crumbled. You can also sub with regular bacon (Applegate) if you're not plant-based.
- 2 tbsp chopped fresh chives
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- salt and black pepper , to taste
- A handful of crushed gluten-free tortilla chips or panko crumbs , we like Siete, Real Phat Foods or Paleo Power for a gluten-free / grain-free option.
Preheat the oven to 400 F. Line a baking sheet / baking pan with parchment paper and set aside.
Cut the jalapeños in half lengthways, then scoop out the seeds and membrane with a spoon. A melon spoon works well to get them out. You may want to wear gloves when touching the jalapeños to avoid any burning.
Place the jalapeños onto the prepared baking sheet / baking pan.
In a bowl mix together the filling until combined.
Using a teaspoon, spoon some of the mixture into each jalapeño half. Repeat until they are all filled.
Sprinkle a layer of the crushed chips or panko crumbs over each popper. Top each with a little bit of grated cheese.
Bake in the oven for 18-20 minutes, or until tender and the cheese is melted. You can also air fry at 375F (working in batches in a single layer) for 9-12 minutes, or until tender and the cheese is melted.
Remove the baking sheet / baking pan from the oven and sprinkle with some extra chopped chives and serve.
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