Vegan Jalapeño Poppers

You’ll love the flavor and simplicity of these jalapeño poppers. No cheese? not a problem with cashew cream and nutritional yeast. A blender makes easy work and a piping bag a beautiful presentation.

3/4 cups raw cashews, soaked for 4-6 hours or overnight, drained

2 garlic clove

2 tablespoon nutritional yeast

1/4 cup coconut milk, cold is better, because it is thicker

1/4 cup chili sauce, I used my fruity and spicy salsa

1 teaspoon cumin

1/8 teaspoon xanthan gum (optional)

salt to taste

10 medium jalapeño, halved and seeds, stem removed

Preheat your oven to 400 degrees. and prep your jalapeños, splitting in half, removing the tops, and then spritzing or brushing them with a bit of olive oil. Place in rows facing up on a baking sheet. 

Add soaked cashews, garlic, nutritional yeast, cumin, coconut milk, and chili sauce. Blend on high until creamy and smooth. If the sauce is too thin, add a handful of raw cashews and blend again. *I used a 1/8 teaspoon xanthan gum powder to thicken. If too thick add vegetable broth to thin it out. Taste and adjust the salt, or add more cumin for your preference.

Spoon or pip the cheese mixture into the cooked jalapeños. You may have extra, that’s okay use it for dip or nacho sauce on your tortilla chips.

Plate the jalapeño poppers and top with a dusting of paprika. 

Vegan jalapeño poppers

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