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.
