Vegan Jalapeno Poppers
Jalapeno poppers are a summer BBQ or game day crowd pleaser and this healthier take by The Minimalist Baker will not dissapoint.
3/4 cup raw cashews
2 tablespoons nutritional yeast
3/4 cup vegetable stock
10 jalapeno pepper, seasonal hot variety of the weekShop this recipe
1. Soak the cashews for 4-6 hours (or overnight), then drain.
2. Prepare the remaining ingredients; dice the onion, mince the garlic.
3. Preheat the oven to 400 degrees and prep your jalapenos, splitting in half and removing the tops, then spritzing or brushing them with a bit of olive oil. Place in rows facing up (see photo).
4. To a small saucepan over medium heat, add the onion and garlic with a bit of olive oil and cook until just softened and fragrant – about 5 minutes. Set aside.
5. Add soaked cashews, garlic, onion, nutritional yeast, cumin, and veggie stock to a blender and blend until creamy and smooth, using the “liquify” or “puree” option if you have it.
6. Spoon or pipe the 'cheese' mixture into the jalapenos, generously filling. You’ll have leftovers, which you can reserve for nachos or just dip. Bake for 15 minutes or until the jalapenos are soft and the 'cheese' has deepened in color.
7. Place the pan on the top rack and broil for the last minute or two for an even more intense colour/flavour.
8. Serve immediately, sprinkling with a bit of red pepper flake for garnish (optional). Store leftovers covered in the fridge for up to a few days, reheating in the microwave or a 350 degree oven until warmed through (though best when fresh).