Preheat the oven to 375°F (190°C).
Prepare the jalapeños by slicing them in half lengthwise and removing the seeds and membranes with a spoon. (Wear gloves if needed to avoid irritation.)
Make the filling by mixing together vegan cream cheese, shredded vegan cheese, nutritional yeast, garlic powder, onion powder, salt, and pepper in a bowl until smooth.
Fill the jalapeños with the prepared cheese mixture, pressing it in slightly to ensure it’s evenly distributed.
Add the crunch by sprinkling panko breadcrumbs on top of each jalapeño. Drizzle with olive oil to help the breadcrumbs brown during baking.
Bake on a parchment-lined baking sheet for 15-20 minutes, until the jalapeños are tender and the tops are golden.
Garnish with fresh herbs and serve with vegan ranch or a dairy-free sour cream dip.
Enjoy these creamy, crispy, and cheesy vegan stuffed jalapeños as an appetizer or snack!
Here’s an approximate nutritional breakdown for the Vegan Stuffed Jalapeños Recipe per serving, assuming the recipe makes 6 servings (about 2 stuffed jalapeños per serving):
Nutritional Information (per serving):
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