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Plant Based Jalapeno Poppers- Healthyish Foods
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4 from 1 vote

Plant Based Jalapeno Poppers

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: Jalapeno poppers, plant based
Servings: 4 people


  • baking dish
  • mixing bowl


  • 6-8 jalapeños medium sized
  • 4 ounces cream cheese I used Kite Hill - vegan
  • 3/4 cup shredded cheese Daiya Mexican blend - vegan
  • 1 tablespoon nutritional yeast
  • 1/4 cup diced onion yellow or white will work
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1 tablespoon panko breadcrumbs
  • paprika dusting
  • scallions as garnish

Lime Crema

  • ½ teaspoon lime zest
  • 1 tbsp lime juice about one fresh squeezed lime
  • 3 -4 tablespoons vegan sour cream I used Kite Hill
  • Mix until smooth crema sauce forms.


  • Preheat the oven to 400 degrees.
  • Grab a baking sheet and spray it with olive oil cooking spray, set aside.
  • Slice your jalapenos in half. Using a spoon gently remove the seeds and veins from the jalapeno.
  • In a small mixing bowl, combine your vegan cream cheese, vegan shredded cheese, nutritional yeast, diced sweet onion, garlic powder, salt and pepper. Mix well.
  • Pipe or spoon the mixture into the jalapenos. I used a piping bag, but if you don’t haveone, a spoon works fine too!
  • Place the jalapenos on the greased baking tray.
  • Top with a light dusting of panko breadcrumbs and paprika seasoning.
  • Bake for 14-15 minutes. I also broiled mine for 2 additional minutes to get the breadcrumbs nice and toasty.
  • Remove from the oven and let the poppers cool for 10 minutes before drizzling them with the lime crema.
  • Finish with fresh chopped scallions. Serve and enjoy!