Vegan Jalapeño Poppers

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Kelly Jones Nutrition. 

The perfect appetizer or game day snack for those who love a little spice!

We have filled these with a sweet creamy combination of healthy ingredients that pair perfectly with spicy jalapeños. Enjoy!

Check out the health benefits of cashews, here.


  • ½ cup cashew butter made with the NutraMilk
  • 3 tbsp. minced garlic
  • 1/2 small white onion, diced
  • 1/3 cup pre-cooked sweet potato
  • 1/3 cup jarred roasted red pepper
  • 1/4 cup nutritional yeast
  • 1/4 tsp salt
  • 8-10 jalapeños halved and seeds removed

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Start by taking cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Heat oven to 375 degrees.
  • Heat a small pan over low-med and add garlic, onion. Cover and cook 1-2 minutes, then add a splash of water and cover quickly to de-glaze pan and speed the cooking process.
  • Let cook for 3-5 more minutes, stirring occasionally, until they become browned in color but not burnt.
  • Add sweet potato, roasted red pepper, cashew butter, garlic and onion, nutritional yeast, salt and pepper to the NutraMilk.

  • Process until a thick “cheesy” mixture forms. If it seems too thick, add water or broth 1 tbsp. at a time.

  • Spoon mixture into the halved jalapenos and bake in oven in a baking dish for 20 minutes.

  • Increase oven temp to 425 degrees and cook an additional 5-10 minutes, depending on texture preference. Enjoy!