Vegan Jalapeño Poppers with Cashew Cream Cheese
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 :)
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
Preheat oven to 425 degrees F.
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!)
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.
Once you’ve made your cream cheese, spoon it into a bowl and stir in the onions.
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.
Let cool for 5 minutes before serving. Garnish with sliced green onion if desired.