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    Vegan jalapeño poppers: Fried, air fried, or baked

    Published: May 17, 2021 · Modified: Jul 14, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    Text overlay: Vegan jalapeno poppers. Fried, air fried, or baked. Platter of poppers with dipping sauce.

    Vegan jalapeño poppers are made by stuffing non-dairy cream cheese into peppers and breading them. Fry them in a pan, in the air fryer, or bake in the oven. They are a guaranteed crowd pleaser at parties and get-togethers.

    Vegan jalapeno poppers on platter with ranch dressing.

    Jalapeño poppers are a classic diner-style appetizer. Filled with cream cheese, breaded, and fried, they are a wonderful mix of spicy, creamy, and crisp. But surprisingly, I rarely see vegan jalapeño poppers on offer at veg-friendly restaurants.

    It’s such a pity! There’s nothing like the oozy goodness of cream cheese-stuffed peppers, especially with the kick of heat & crunch from the jalapeños. You never know from one to the next just how spicy it might be, which brings an element of danger & fun.

    Luckily, jalapeño peppers are easy to veganize at home. And they always go over beautifully at parties and game nights.

    Depending on your preferences, you can fry them in oil in a pan, air fry them, or bake them in the oven.

    What kind of cream cheese should I use?

    For this recipe, I recommend a thinner vegan cream cheese. It really emulates the poppers experience I remember from going to diners in high school. It also spreads a lot easier into the peppers than thicker, higher end cream cheeses.

    So while I prefer cream cheeses like Miyoko’s or Kite Hill for bagels, for poppers I recommend Trader Joe’s vegan cream cheese, Go Veggie, or Tofutti. Plus, those brands tend to be less expensive, which is handy when you’re cooking for a big gathering.

    If you’d prefer to make your own filling, I give several ideas below.

    Cream cheese exposed in a breaded jalapeno popper.

    Don’t forget the gloves

    When working with fresh jalapeños, I highly recommend using kitchen gloves. When you cut peppers open and remove the seeds, you run the risk of burning your hands with the chili oils and capsaicin.

    It depends on the individual peppers whether or not this is a problem. I used to never use gloves for cutting jalapeños. Then one time I had what’s known as jalapeño hands. I tried every remedy in the book for hours. Anyway, the best way to avoid it is by prevention.

    How to make vegan jalapeño poppers

    Halved jalapeno peppers in water in a pot.

    Start by boiling halved jalapeños in water for about 3 minutes to soften them.

    Jalapeno pepper halves in colander with cold water pouring over them.

    Drain the peppers & run them under cool water to stop the cooking process. (If you’d prefer, you can dunk them in an ice bath instead. But I find running them under cold water to be sufficient.)

    Then dry them on a clean kitchen towel.

    Gloved hand removing seeds from pepper.

    Remove the seeds and hollow out the peppers using gloved hands and/or a paring knife.

    Halved peppers filled with non-dairy cream cheese.

    Fill the pepper cavities with vegan cream cheese.

    Breading station for jalapeno poppers.

    Now it’s time to make a breading station with:

    • All-purpose flour
    • Non-dairy milk whisked with cornstarch
    • Panko breadcrumbs & a pinch of salt

    Roll the stuffed jalapeño peppers in flour. Tap off any excess.

    Then dunk the peppers in the milk mixture. Tap off any excess.

    Finally, roll each pepper in breadcrumbs.

    Keep going until you’ve breaded all of them.

    Jalapeno poppers frying in oil in skillet.

    Now it’s time to cook them! You can cook them in oil (my preferred way), in the air fryer, or bake them in the oven.

    TO FRY: Fill a non-stick skillet with about a half inch of organic canola oil (or other high heat oil). Bring it to a medium high heat. Working in batches, fry the peppers for 2 to 3 minutes on each side until golden.

    TO AIR FRY: Working in batches, put the peppers into the air fryer basket & spray with oil. Air fry at 380 degrees for 6 minutes or until golden.

    TO BAKE: Put the peppers on a parchment paper-lined baking sheet. Spray with oil. Bake at 350 degrees for 30 minutes.

    Vegan jalapeno poppers on platter with bowl or ranch dressing.

    Make them your own

    Make these jalapeño poppers your own by varying the filling. Stir in shredded non-dairy cheddar along with the cream cheese. Or add seasonings like granulated garlic, granulated onion, or smoked paprika.

    Add your favorite seasoning salt to the panko like Slap Ya Mama.

    Make your own filling instead of using store-bought cream cheese. Try them with:

    • Cashew filling from my fried squash blossoms (just omit the fresh basil)
    • Vegan feta cheese (Use the unbaked almond cheese right out of the blender)
    • Jalapeño cashew cheese for an extra hit of spiciness
    • Vegan ricotta for a milder soy-based cheese

    Hand dunking popper into dressing.

    What kind of dipping sauce should I use?

    Jalapeño poppers don’t necessarily need a dipping sauce. They’re great all on their own.

    However, jalapeños can vary in their intensity from one pepper to the next. One might not be too spicy, and then the next takes you by surprise. So it’s nice to have a cooling dressing on the side to offer relief if necessary.

    Vegan ranch dressing is perfect for this. You can use homemade or store-bought.

    Vegan blue cheese dressing or creamy cashew dressing is also great here.

    Hand holding vegan jalapeno popper over dressing.

    What to serve with them

    Jalapeño poppers are super fun with an array of other indulgent appetizers on game day or for a birthday party. Serve them alongside:

    • Vegan nachos
    • Vegan 7-layer dip
    • Vegan ceviche
    • Fried pickles
    • Peach salsa

    They can also be served as a starter along with:

    • Black bean burritos
    • Bánh mì sandwiches
    • Double decker tacos
    • Vegan chili dogs
    • Vegan cheeseburger pizza

    How to store & reheat

    Store any leftovers in the refrigerator in a covered container. They will keep about 3 days.

    For reheating, I recommend using the air fryer. Put leftovers into the air fryer basket in a single layer. Air fry at 380 degrees for 5 minutes. 

    The peppers will have softened a little in the refrigerator, but the coating will get nice and crisp again.

    Close-up popper on platter.

    Platter of vegan jalapeno poppers & dipping sauce.

    Vegan jalapeño poppers

    Vegan jalapeño poppers are a sure fire hit for any party or gathering. Serve them alongside other indulgent appetizers. Or have them as a starter to a meal of tacos, burgers, or sandwiches.
    Makes 16 to 20 poppers.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American, Vegan
    Keyword: finger food, party food
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes
    Servings: 10 people
    Calories: 125kcal
    Author: Cadry Nelson

    Ingredients

    • 8 to 10 jalapeño peppers sliced in half length-wise
    • 8 ounces vegan cream cheese
    • ½ cup non-dairy milk
    • 1 Tablespoon cornstarch
    • ¼ to ½ cup all-purpose flour
    • ½ to ¾ cup panko breadcrumbs
    • Pinch salt
    • Organic canola oil or other high heat oil (for frying)

    Instructions

    • Fill a medium-sized pot with water. Bring it to a low boil. Add halved peppers to the pot. Boil for about 3 minutes to gently soften them.
    • Drain the peppers in a colander. Run cool water over them to stop the cooking process. Move the halved peppers to a clean kitchen towel and blot them dry.
    • Using your hands and/or a paring knife, remove the seeds & any white parts from inside the peppers. For this part, I highly recommend wearing kitchen gloves, so that the oils & capsaicin from the peppers doesn't burn your skin. Again, blot the inside of the peppers dry with the towel. (Dry peppers hold cream cheese better.)
    • Using a spoon, fill the cavity of each pepper half with vegan cream cheese.
    • Prepare the breading station. Combine non-dairy milk and cornstarch in a shallow bowl.
      Put ¼ cup of all-purpose flour on a separate plate.
      Put ½ cup of panko breadcrumbs on another plate, along with a pinch of salt.
    • Coat a stuffed jalapeno in the flour. Tap it to remove any excess flour. Then dip it into the milk mixture. Tap it to remove any excess liquid. Finally, coat it in panko breadcrumbs. Move it to a clean plate. Repeat with each pepper until they’re all coated.
      Peppers vary in size. So if you start to run low on flour or panko breadcrumbs, add another ¼ cup to their respective plate.
    • TO FRY: Fill a large non-stick pan with about a half inch of organic canola oil (or other high heat oil). Bring to a medium high heat. To test if the oil is ready, drop a breadcrumb into it. If oil immediately bubbles around it, it's ready.
      Put several of the breaded peppers into the oil cut side down, being careful not to overcrowd. (You'll likely need to work in batches.) Fry for about 3 minutes on one side until golden. Then flip the peppers and cook for 2 to 3 minutes more.
      Move the peppers to a towel-lined plate to drain. Top with a pinch of salt. Continue with the remaining peppers until finished.
    • TO AIR FRY: Put several of the breaded peppers into the air fryer basket in a single layer, being careful not to overcrowd. (You will likely need to work in batches.) Spray them with oil for best browning.
      Air fry at 380 degrees for 6 minutes or until browned. (If desired, give them another spray of oil halfway through cooking.) Continue with the remaining peppers until finished.
    • TO BAKE: Preheat the oven to 350 degrees. Put the breaded peppers on a parchment paper lined baking sheet. Bake the peppers for 30 minutes.

    Notes

    I recommend using a thinner, more spreadable vegan cream cheese for this recipe. Trader Joe's vegan cream cheese, Go Veggie, and Tofutti are all good options. Thicker vegan cream cheeses will work, but they don't go in as easily.
    Store any leftovers in a covered container in the refrigerator. They will keep for about 3 days. To reheat, put leftovers in the air fryer basket in a single layer. Air fry at 380 degrees for 5 minutes. The peppers will have softened a little in the refrigerator, but the coating will get nice & crispy again.

    Nutrition

    Calories: 125kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 116mg | Potassium: 54mg | Fiber: 2g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Content, recipe, and photos updated May 17, 2021. Originally posted November 13, 2011.

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    Reader Interactions

    Comments

    1. Rose

      November 13, 2011 at 5:58 pm

      I’ve never had a jalapeno popper, but they sound great!

      Reply
    2. chow vegan

      November 13, 2011 at 9:19 pm

      OMG! Those look so good! I love that they’re baked too! 🙂

      Reply
    3. A Tablespoon of Liz

      November 14, 2011 at 10:08 am

      These look so good! Just looking at the photos is making me hungry!

      Reply
    4. Vic (The Life)

      November 14, 2011 at 12:39 pm

      Whoa! Those look amazing!

      Reply
      • cadryskitchen

        November 15, 2011 at 7:21 am

        Thanks, Chow, Liz, and Vic!

        Reply
    5. Andrea

      November 14, 2011 at 5:09 pm

      When I first saw the photo, an involuntary, “oh my gosh” escaped my lips. These would be the perfect appetizer for Thanksgiving dinner, as my family can’t seem to get enough spice.

      Reply
      • cadryskitchen

        November 15, 2011 at 7:19 am

        Fantastic! I love that! Since they are made with fresh peppers, they’re definitely not for the hot-phobic. It sounds like you and your family would be perfect candidates for the challenge! 🙂

        Reply
    6. Kittee Bee Berns

      November 14, 2011 at 6:38 pm

      whoa, hot!!! i can handle some jalapenos, but others are way way too much for me. you’re a brave lady.

      xo
      kittee

      Reply
      • cadryskitchen

        November 15, 2011 at 7:17 am

        Even more than eating the peppers, Kittee, the most intense part is cutting and seeding them. Maybe next time I’ll throw on a mask in addition to the gloves. I could call them Michael Jackson peppers!

        Reply
    7. Rashmi

      November 15, 2011 at 11:08 am

      5 stars
      Very creative and mouthwatering recipe.It must be spicy and delicious.

      Reply
    8. Kelly C

      November 18, 2011 at 6:02 am

      Looks awesome! I still haven’t made my own so this might be the push!

      Reply
    9. Cara

      November 19, 2011 at 9:28 pm

      My mouth is seriously watering just looking at these pictures! 🙂 I learned the hard way why it is important to wear gloves when cutting a pepper. Let’s just say that I woke up that night sweating like crazy, trying to sweat the heat out of my fingernails and nose. hehe. Regardless, I am making these without a doubt!

      Reply
      • cadryskitchen

        November 20, 2011 at 9:10 am

        Ugh! That sounds terrible. Yes, it only takes one bad pepper experience out of many neutral experiences to make the gloves a necessity. I never had a problem burning myself with them, and then one year I was making Mexican food, and they burned my fingers so much that I felt the pain for days. I tried every remedy that I could find on the internet. I slathered them with all kinds of condiments, but none of it helped. I just had to wait it out.

        After you get some gloves, I hope you like them! 🙂

        Reply
    10. Richa@HobbyandMore

      November 23, 2011 at 7:39 pm

      oooh those popppers look hot and delicious!.been a while since i made any… and yes.. those gloves are so important!

      Reply
    11. Billy

      August 31, 2012 at 7:47 am

      I want to make this for my dad but not tell him how spicy it is. Would love to see him running for water. haha I’m so evil.

      Reply
      • Cadry

        August 31, 2012 at 9:01 am

        Devious! I’ve found that it really varies jalapeño by jalapeño how hot they are in the end. I hope you get just the batch of peppers you’re looking for! 😉

        Reply
    12. Susam

      January 03, 2022 at 4:42 pm

      5 stars
      The only change I made is that I used Kite Hill non-dairy Cream Cheese with chives. So good!

      Reply
      • Cadry Nelson

        January 03, 2022 at 6:30 pm

        Yum! I’m so glad you enjoyed them!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

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    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
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    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
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