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Vegan Jalapeño Poppers With Plant-Based Cashew Cream Cheese


Going to a party but stuck on ideas on what appetizers to bring? Are you or some of your friends vegan or sensitive to dairy or gluten? If you or someone you know is among a growing number of people who are adopting a vegan diet or have allergies to dairy or gluten, this recipe is perfect for you. These tasty, spicy jalapeño poppers use a plant-based cashew cream cheese, making it the ideal, healthy party snack for everyone, regardless of dietary restrictions or preferences. Another perk to this inexpensive recipe is it only takes 30 minutes to prepare, so they can be prepared the same day and brought fresh from the oven directly to the party!


How to Make Cashew Cream Cheese


The cashew cream cheese consists of soaked cashews, nutritional yeast, cumin, garlic, onion, paprika, vegan mozzarella, and vegetable stock, vigorously blended into a creamy, delicious elixir that is filled into the spicy jalapeño peppers. Looking for an extra kick? Sprinkle some red pepper flakes on the cheese-filled peppers. The recipe for the cashew cream cheese suggests using 3/4 cup vegetable stock, 3/4 cup raw cashews that were soaked overnight, 1/2 yellow onion, two tablespoons of nutritional yeast, one teaspoon cumin, two cloves of minced garlic, 1/2 teaspoon of smoked paprika, and 1/2 cup vegan mozzarella. Plenty of cashew cream cheese will be left over, which can be used for a delicious dip.





Suggestions for Using Crushed Tortilla Chips


If you're using crushed tortilla chips as a topper (recommended), toast them while prepping your cheese sauce by spritzing them with olive oil and baking them in your 400-degree oven for 7-10 minutes or until golden brown, watching closely as they can burn fast. For those with gluten sensitivities, gluten-free tortilla chips can be used. 


Vegan Jalapeño Poppers With Plant-Based Cashew Cream Cheese

Vegan Jalapeño Poppers With Plant-Based Cashew Cream Cheese

Yield: 6
prep time: 10 M cook time: 20 M total time: 30 M


  • Olive oil or coconut oil
  • 10 jalapeños, cut in half and seeds removed
  • 3/4 cup vegetable stock
  • 3/4 cup raw cashews, soaked overnight
  • 1/2 yellow onion
  • 2 cloves garlic, minced
  • 2 tbsp "nutritional yeast powder"
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 cup vegan mozzarella (optional)
  • 1/2 cup crushed toasted tortilla chips & red pepper flake for garnish (optional)


How to cook Vegan Jalapeño Poppers

  1. Preheat oven to 400° F and prep your jalapeños, slicing in half and removing the tops, then brushing lightly with oil. Place in rows facing up.
  2. To a small saucepan over medium heat, add the onion and garlic with a bit of cooking oil and cook for about 5 minutes, when just softened and fragrant. Set aside.
  3. Add soaked cashews, garlic, onion, nutritional yeast, cumin, paprika, vegetable stock, and 1/4 cup vegan mozzarella into a high-speed blender and blend until creamy and smooth.
  4. Generously spoon the cheese mixture into the jalapeños. There will be leftovers, so fill and save any remaining mix for a yummy chip dip while they're baking.
  5. If using, top with toasted tortilla chips now and bake for about 15 minutes. The jalapeños should be softened.
  6. Top with remaining mozzarella and place the pan on the top rack to broil for the last minute or two to surface a new layer of flavors.
  7. Serve immediately out of the oven. For an extra kick, try sprinkling with a few red pepper flakes!
Poppers, Cashew Cream Cheese, Non-Dairy
Did you make this recipe?
Tag @assuagedapp on instagram and hashtag it #assuaged
Created using The Recipes Generator



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