These Vegan Jalapeño Poppers are filled with a salty, creamy filling, and topped with crunchy breadcrumbs. A delicious holiday appetizer.
Before making this recipe I was honestly scared of jalapeño poppers. I like a bit of spice, but not *a ton* of spice. I always assumed jalapeño poppers would be unbelievably spicy.
Turns out, when you properly de-seed and de-membrane the peppers, they are incredibly un-spicy. And the result is a delightful little bite. Perfect as a holiday or game day appetizer.
Why I love these Vegan Jalapeño Poppers
- Dietary needs - these poppers are vegan, gluten-free, dairy-free, oil-free, and sugar free
- Vegan version of jalapeño poppers - this recipe is a plant-based version of classic jalapeño poppers. Perfect to serve for guests with dietary restrictions
- Great for parties - Jalapeño poppers are a classic party appetizer and no one will guess these poppers are vegan!
Ingredient Notes & Substitutions
- Jalapeño Peppers: look for medium sized peppers. Peppers that could be easily eaten in 1-2 bites.
- Vegan Cream Cheese: my favorite vegan cream cheese is Kroger's store brand. If you don't have a Kroger near you, brands like Miyoko's and Violife are great
- Coconut Bacon: coconut bacon adds a nice salty, sweet, and smoky flavor to the poppers
- Fresh Chives
- Garlic Powder
- Salt & Black Pepper
- Gluten-Free Breadcrumbs: if you aren't gluten-free, feel free to use regular breadcrumbs
Step-By-Step Instructions
Step 1. Preheat the oven or air fryer to 400°F. Line a baking sheet with parchment paper.
Step 2. Half and seed/de-membrane the jalapeños. Use gloves or wash your hands thoroughly after this step.
Step 3. In a medium bowl, mix the cream cheese, coconut bacon (if using), chives, garlic powder, salt, and pepper.
Step 4. Spoon a tablespoon or so of filling into each pepper. Use just enough so the filling is level with the sides of the pepper.
Step 5. Top each pepper with breadcrumbs, about a teaspoon per pepper.`
Step 6. Bake on the middle rack of the oven for 13-15 minutes or air fry for 10-12 minutes. Let cool for 5 minutes before serving.
FAQ & Expert Tips
You can mix up the cream cheese mixture in advance. Store covered in the fridge until ready to use.
If you have leftovers, store them in an airtight container in the refrigerator. They'll last up to a week.
Recipe Prayer
Thank you God for these jalapeño poppers. We are grateful for this food and the people we are enjoying it with. Amen.
More bite sized appetizers
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📖 Recipe
Vegan Jalapeño Poppers (Gluten-Free, Air Fryer Option)
Ingredients
- 12 Jalapeño Peppers
- 8 Ounces Vegan Cream Cheese room temperature
- ¼ Cup Coconut Bacon finely chopped (optional)
- 2 Tablespoons Fresh Chives sliced
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- ⅓ Cup Gluten-Free Breadcrumbs
Instructions
- Preheat the oven or air fryer to 400°F. Line a baking sheet with parchment paper.
- Half and seed/de-membrane the jalapeños. Use gloves or wash your hands thoroughly after this step.
- In a medium bowl, mix the cream cheese, coconut bacon (if using), chives, garlic powder, salt, and pepper.
- Spoon a tablespoon or so of filling into each pepper. Use just enough so the filling is level with the sides of the pepper.
- Top each pepper with breadcrumbs, about a teaspoon per pepper.
- Bake on the middle rack of the oven for 13-15 minutes or air fry for 10-12 minutes. Let cool for 5 minutes before serving.
Nutrition
Nutrition information is an estimate.
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