Go Back
+ servings
A closeup of vegan baked jalapeño poppers on a paper.

Vegan Jalapeño Poppers

These baked vegan jalapeño poppers create a perfect appetizer with a crispy crust, tender peppers, and cheesy filling. Serve this treat for parties or for snacks.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 20
Calories 32kcal


  • 10 jalapeños

Cream Cheese Filling

  • ½ container of vegan cheese, shredded (see note)
  • ½ container vegan cream cheese
  • 1 tablespoon soy milk
  • 1/8 teaspoon garlic powder
  • ½ teaspoon salt

Dipping Stations


  • Preheat oven to 350°F/180°C. Spray a baking sheet with vegetable cooking spray
  • Prepare Jalapeños. Cut the jalapeños in half and remove seeds. I recommend wearing gloves and being very careful about what you touch when handling jalapenos. Their oil is very hot and can spread easily.

For the Cream Cheese Filling

  • Place the vegan cream cheese and shredded vegan Daiya cheese, 1 tablespoon of soymilk, garlic powder and sea salt in a bowl and stir together until well combined.
  • Stuff each halved jalapeño with the vegan cream cheese mixture. 

For the Dipping Stations

  • In a medium bowl, combine 2 tablespoons of ground flaxseed, nutritional yeast flakes, and 3/4 cup of soy milk and stir. 
  • Place the flour on one plate and the breadcrumbs on another plate. Your dipping station should go in this order: Flour plate, Flaxseed/Egg bowl, Breadcrumbs plate.
  • Roll each stuffed jalapeño in the flour, followed by a dip in the Flaxseed/Egg bowl (roll it around so all sides are covered), followed by a final dip in the breadcrumbs.
  • Place the breaded poppers on the prepared pan. Place the pan in the oven and bake for 30 minutes, until golden brown on top.
  • Allow them to cool a little and serve warm.


Make these poppers gluten-free by using gluten-free flour and gluten-free bread crumbs (such as Kellogg's cornflake crumbles).
I used Tofutti's vegan cream cheese.
I like using Daiya Jalapeno Havarti cheese, but if you can't find it, substitute your favorite vegan white cheese, such as mozzarella or jack. 


Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 83mg | Potassium: 42mg | Vitamin A: 95IU | Vitamin C: 8.3mg | Calcium: 20mg | Iron: 0.4mg