Vegan Jalapeno Poppers Recipe
This vegan jalapeno poppers recipe is baked to perfection using plant based cream cheese, dairy free shredded cheese, and gluten free toasted panko breadcrumbs. The ultimate appetizer for any party or potluck!
Servings 24 poppers
Ingredients
- 12 large jalapeños
- 8 ounce container vegan cream cheese
- ½ cup vegan cheddar cheese shreds
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
- Toppings: Toasted panko breadcrumbs
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Remove the cream cheese from the refrigerator to let slightly soften so it's easier to spread.
- Slice each jalapeno in half lengthwise. Using a spoon, scoop out the seeds, rinse, then pat dry.
- In a small bowl, combine the vegan cream cheese and seasonings.
- Stuff the jalapenos with the cream cheese mixture and top with vegan shredded cheese.
- Arrange on the prepared baking sheet and bake until lightly browned, about 30 minutes.
- Meanwhile, heat a tablespoon of olive oil in a small nonstick pan. Add about ⅓ cup panko breadcrumbs and toast over low heat until golden. Set aside.
- Once the jalapenos are cooked and the cheese is melted to desired consistency, remove from oven.
- Transfer to a serving dish, top with toasted panko breadcrumbs, enjoy warm!
