Vegan Jalapeño Poppers with Cashew Cream Cheese


Hi Friends!

Dropping in to share these jalapeño poppers I made over the weekend.

I used a cashew cream cheese that I’ve seriously been making forever. I found it on Pinterest back when I was first looking for vegan alternatives and it’s done a pretty good job as a substitute.

Anyways, I made these randomly to use up some peppers and they turned out yummy, so I wanted to give the recipe to you! These poppers are perfect for summertime :)

xo, cort.



  • 7 large jalapeños

  • 1 1/2 cups raw cashews, soaked overnight or for 1 hour in hot water

  • 1/4 cup unsweetened almond milk

  • 1 tablespoon nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1 tablespoon white onion, thinly sliced


  1. Preheat oven to 425 degrees F.

  2. Cut jalapeños in half, length-wise, and use a spoon to remove the seeds. Set the peppers aside. (Make sure to carefully handle the seeds and jalapeños as they can definitely burn your hands!)

  3. In a food processor, add: cashews, milk, nutritional yeast, apple cider vinegar, lemon juice, and salt. Puree until smooth. If the “cream cheese” is too thick you can add up to 3 tablespoons of water, one tablespoon at a time, until the mix becomes more creamy.

    Note: it does not have to be perfectly creamy! If it’s a little chunky thats totally fine. It will still bake wonderfully with the jalapeños.

  4. Once you’ve made your cream cheese, spoon it into a bowl and stir in the onions.

  5. Use a spoon to fill each half jalapeño with the cream cheese blend. Repeat until all the peppers are filled. Place in the oven and bake for 12-15 minutes or until the edges start to become golden.

  6. Let cool for 5 minutes before serving. Garnish with sliced green onion if desired.