Vegan and gluten-free baked jalapeño poppers with lots of flavor, cheese and the perfect crunchy top. Less than 10 ingredients and 30 minutes required.


  • 3/4 cup < span class="wprm-recipe-ingredient-name">raw cashew nuts, < span class="wprm-recipe-ingredient- notes w prm-recipe-ingredient-notes-faded">(soaked 4-6 hours or overnight then drained)
  • 1/2 medium white or yellow onion (diced)
  • 2 Cloves Garlic (chopped)
  • 2 tablespoon Nutritional yeast
  • 1 tsp Caraway
  • < span class= "wprm-recipe -ingredient quantity">1/2 cup Vegetable Broth (more if needed)
  • < span class="wprm-recipe-ingredient-amount">1 4 ounces Box of green chillies (optional)
  • salt to taste
  • 10 medium Jalapeños (halved and seed/stem removed)< / li>
  • Olive Oil< /li>

For garnish (optional)

  • 1/2< / span> cup shredded toasted tortilla chips
  • Red Chili Flake

< /div>


  • Preheat the oven to 400F and prepare your jalapeños cut them in half, remove the tops and then spray or brush them with a little olive oil. Place in rows up (see photo).
  • If you’re using shredded tortillas for the filling (recommended), toast whatever Make your cheese sauce by spraying it with olive oil and cooking it for 8-10 minutes or until golden brown. Pay close attention to the fact that they can burn quickly.

    < /li>

  • In a small saucepan over medium-high heat, sauté the onion and garlic with a little Add olive oil and cook until tender and fragrant – about 5 minutes. Set aside.
  • Add soaked cashews, garlic, onion, nutritional yeast, cumin , vegetable broth and green chilies into a High Speed Blender and blend until creamy and smooth, using the Liquify or Blend option if available. If the sauce is too thick, thin it out with more vegetable broth. If it’s too runny, add a handful of raw cashews and blend again. Taste and season, adjust salt to taste, nutritional yeast for more cheese or cumin for smokiness.
  • < span style="display: block;">Pour or squirt cheese mixture into jalapeños and fill generously. They have leftovers that you can reserve for nachos or just dip. Sprinkle with shredded and toasted tortilla chip crumbs and bake for 15 minutes or until jalapeños are tender and cheese has darkened.
  • Place the pan on the high rack and grill for the last minute or two for even more intense colour/flavor.
  • < li id="wprm-recipe-35961-step- 0-6 " class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Serve immediately and sprinkle with some red pepper flakes for garnish (optional). Store leftovers, covered, in the refrigerator for up to a few days and reheat in the microwave or 350°F oven until piping hot (but chilled is best).
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