Baked Jalapeño Poppers

I had a bunch of bright and beautiful jalapeños that I had bought from the farmer's market which were begging to be used up. Naturally, I thought of putting a healthy spin on an old favourite - jalapeño poppers!

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This recipe is dairy, soy and gluten-free and can easily be made vegan by swapping out the egg for chia or flax paste.

Baked Jalapeño Poppers

Serves 4

8 jalapeños, cut lengthwise

1 cup raw cashews (soaked overnight or at least 2 hours)

2 tbsp olive oil

1/4 cup nutritional yeast

1/2 tsp smoked paprika

1/2 tsp ground cumin

1/4 tsp garlic powder

1/4 tsp cayenne

1/2 lemon, freshly squeezed

1/2 tsp sea salt

black pepper to taste

water - for thinning out

Dredging Station

1/2 cup brown rice or chickpea flour (you can use spelt - but the recipe won't be gluten-free)

1 egg (to make vegan use chia paste or flax paste: 1 tbsp ground flax or chia combined with 3 tbsp warm water)

1/2 cup rice breadcrumbs

season with sea salt and pepper


  1. Preheat oven to 400F. Prepare a baking sheet with parchment paper and set aside.
  2. Scoop out seeds of jalapeño and using a spoon or pairing knife cut out the ribs. Set aside
  3. Blend cashews, olive oil, nutritional yeast, spices, lemon, salt and pepper until smooth. Adjust with water to thin out a bit. You don't want it overly runny because it won't hold its shape once we stuff the jalapeños. It should have a similar consistency to cream cheese.
  4. Fill the pepper boats with cashew cream cheese - just enough to fill them.
  5. Run the jalapeños through the dredging station. Roll them through the flour, dip them in the egg wash and coat them with the breadcrumbs.
  6. Place on a baking sheet and cook for 25 minutes.
These poppers are crunchy, satisfying and bold in flavour - they make for one great appetizer!

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