These Vegan Jalapeno Poppers are creamy, spicy, easy to make and totally dairy free! Easy raspberry dipping sauce recipe included. Perfect Game Day food!

jalapeno poppers with red jam for dipping

I LOVE Jalapeno Poppers! They are one food I miss so much since going vegan. These baked poppers aren’t quite the same as the breadcrumb coated, deep fried version I remember, but they definitely satisfy my craving!

Vegan Jalapeno Poppers are baked instead of fried, plus they are quite easy to make with few ingredients. They make the BEST appetizer for Game Day!

How to prepare jalapenos

First, put on gloves unless you really trust yourself around peppers! I am a contact wearer, and if I’m not careful I will burn my eye. The oils are really hard to get off by just washing your hands afterwards.

Cut them in half, lengthwise but leave the stem intact if you can. You won’t eat that part, but it’s kinda fun to keep it for appearances, plus it gives you something to hang onto while you eat them.

cut in half jalapeno peppers

The membranes and seeds are where most of the spiciness is, so use a small spoon and scoop them out.

de-seed jalapenos

How to make Vegan Jalapeno Poppers

Now that your peppers are prepped, mix 8 ounces of vegan cream cheese (1 container) with a teaspoon of garlic powder and onion powder. I used Kite Hill brand, but I also like Trader Joe’s brand OR you can use my homemade Vegan Cream Cheese. NOTE: While I love Violife brand, it won’t work here as it just melts when warm!

bowl of vegan cream cheese and spices

In another bowl, mix the breadcrumbs (1/2 cup) with a tablespoon of melted vegan butter for a crispy topping.

Scoop the cream cheese mixture into the peppers.

cream cheese inside vegan jalapeno poppers

Now sprinkle with the breadcrumbs. I do this all in the pan I bake them on. Bake for 20-25 minutes at 400 degrees F, until golden brown and crispy on top. You don’t want to over bake and make the peppers too soft, so 20-25 minutes is perfect.

uncooked jalapeno poppers stuffed

Serve with a 2 ingredient easy raspberry sauce! Simply place 1/2 cup of raspberry jam in a bowl, add 2 tablespoons of water and warm in the microwave for 30 seconds to 1 minute. Then stir. That’s it!

Want more Game Day appetizers?

jalapeno poppers on a baking sheet

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jalapeno poppers with red jam for dipping
4.70 stars (13 ratings)

Vegan Jalapeno Poppers

These Vegan Jalapeno Poppers are creamy, spicy, easy to make and totally dairy free! Easy raspberry dipping sauce recipe included. Perfect Game Day food!
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 12 servings


  • 12 jalapeno peppers
  • 8 ounces vegan cream cheese homemade or store-bought*
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon vegan butter, melted

Raspberry Dipping Sauce

  • 1/2 cup raspberry jam
  • 2 tablespoons water


  • Preheat the oven to 400 degrees F.
  • Put on gloves to deal with the peppers (the spices will get on your hands and you might later burn your eye!). Slice the jalapeños in half lengthwise, then using a small spoon scoop out the membranes and seeds and discard.
  • In a small bowl, mix the vegan cream cheese, garlic powder and onion powder together until combined.
  • In another small bowl, mix the melted vegan butter and breadcrumbs.
  • Scoop the cream cheese mixture into the jalapeños. Sprinkle with the breadcrumbs.
  • Place on a baking sheet and bake for about 20-25 minutes, until golden brown.
  • Make the Raspberry Sauce: Add the jam and water to a bowl, and microwave for 30 seconds to 1 minute and stir.
  • Serve jalapeno poppers with raspberry sauce for dipping. Enjoy!


  1. I used Kite Hill Vegan Cream Cheese, but I also like Trader Joe's brand. Or use my homemade Vegan Cream Cheese.
  2. Gluten Free: Use gluten free breadcrumbs.
  3. Leftover poppers will keep in the refrigerator for 2-3 days, simply reheat in the oven or air fryer for a few minutes until crisp and warm.


Serving: 1serving | Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 104mg | Potassium: 54mg | Fiber: 2g | Sugar: 8g | Vitamin A: 195IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg
Course: Appetizer, Snack
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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    1. Same with the Philadelphia new non diary option. But I have good news… while not as inexpensive as cream cheese I have used Miyokos mozzarella block and it worked perfectly. I didnt use any cream cheese.

  1. I made a couple changes to the recipe. I used various hot peppers from my CSA because that’s what I had and mixed in a little bit of Myoko’s garlic herb soft cheese to the cream cheese (I used Tofutti). I also sprinkled vegan parmesan along with the bread crumbs. It tasted fantastic! Thanks so much.

    1. Sounds delicious! I’m so glad you loved the poppers! Thanks for sharing your wonderful review and comments!

  2. I’m sorry to say that these weren’t my favorite; they just didn’t have much flavor. I followed the recipe as written and used Trader Joe’s cream cheese. I also made the sauce, but probably won’t make this particular recipe again.

  3. This might be a silly question – but I’ve never made anything with jalapeño peppers before. Can you give me an idea of where I might find them in a grocery store? Are they whole/fresh in produce? Or are they typically jarred? My boyfriend loves poppers and this recipe would be great to surprise him with! Thank you so much, your recipes are always the best! 

    1. They are fresh jalapeño peppers and found in the produce section, next to all the other peppers. If you haven’t worked with them before, just be aware that when you are slicing and handling them, it’s best to wear gloves if possible so the spicy juices don’t get on your fingers. And try not to touch your eyes after handling them, wash your hands very well afterwards. Hope that helps and you enjoy the poppers!

      1. Thank you so much, Nora! I apologize I didn’t see your reply until just now. Thanks so much for your help and I can’t wait to try these out!

  4. I really wanted to love this one! I used violife cream cheese and it completely melted like butter…  I think I would have had better luck with a shredded cheese mixture. 

    I definitely think it was more of a product issue than recipe issue,  but maybe this review will save someone else from using violife in this one. 

    1. That makes sense, as I have recently been buying the Violife cream cheese. LOVE the taste, but it melts immediately when warm. I will make a note of that in the recipe! It works great with Tofutti brand, Kite Hill or even Trader Joe’s.

  5. Thank you for another delicious vegan recipe! I modified the recipe just a bit to cater to my personal tastes.  I added some finely diced vegan cheddar slices to the cream cheese mixture and only cooked for 16 minutes. I initially cooked it for 22 minutes and the breadcrumbs were too crunchy and the peppers too soft. I also used “Miyokos Plain Cream Cheese” and “Follow Your Heart American Slices” and they tasted fantastic!!

  6. I made my own version of this and it was delisious! I made homage gluten free bread crumbs and I did not use the garlic or onion powder instead I used vegan chive cream cheese! Definitely recommend!!

  7. This was so delicious . I added 1/2 c daiya cheddar shreds and set under the broiler about 2 min after baking and they were extra crunchy!!!

  8. EXCELLENT! I made these for Super Bowl and they were a huge hit. I have a friend staying with me this week and will be making them for us for the Oscars. Thank you for always helping me make the best food ever!

  9. These were very very yummy! Easy to make too! Instead of baking them, I cooked them in the air fryer at 390 degrees for about 6 minutes. Came out great. We’ll be making them again on Superbowl Sunday. Thanks!

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