Jalapeno Poppers
With a cashew cream sauce that just might be worth dying for
. These were one of my favorite things to order out, but most commonly they are made with cream cheese or some other dairy. Obviously, we got rid of that and made this awesome #wfpb version, and turned up the heat!
Vegan Jalapeno Poppers
Cook and Prep Time: 35 minutes
Serves: 24 poppers
You Need
- 12 Jalapeño Peppers, halved and seeded
- Olive Oil
- ½ cup Panko Breadcrumbs
- 1 tsp. Smoked Paprika
For the Cashew Cream Filling
- 1 cup Cashews, soaked overnight
- ¼ cup Water
- 1 tbsp. White Miso
- 1 tsp. Olive Oil
- 1 ½ tsp. Onion Powder
- 1 ½ tsp. Garlic Powder
- 1 tbsp. Nutritional Yeast
- ½ Lime, juiced
- 1 tsp. Smoked Paprika
- 1 tsp. Chili Powder (optional)
- Salt, to taste
- Black Pepper, to taste
DIRECTIONS
- Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
- In a mixing bowl, add 2-3 tbsp. olive oil and salt to taste. Add the jalapeno peppers, and toss to coat. Then, line the peppers on a baking tray.
- Add all the ingredients for the cashew cream filling to a blender, and pulse until smooth. Season with salt and pepper to taste.
- Mix the panko breadcrumbs and smoked paprika in a bowl until combined evenly.
- Fill the peppers with the cashew cream mixture. Top with the panko breadcrumbs.
- Bake the peppers in the oven for about 25 minutes.
- Enjoy!