Stuffed Jalapenos (Dairy Free) (Gluten Free)

🧂 Ingredients

• 6 jalapeño peppers

  halved lengthwise and seeds removed
• ½ cup raw cashews

  soaked in water for at least 4 hours or overnight
• 2 tablespoons unsweetened almond milk
• 1 tablespoon nutritional yeast
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ⅛ teaspoon smoked paprika
• ⅛ teaspoon salt
• pinch of black pepper

Instructions

• 1 Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with
  parchment paper.
• 2 Prepare the Jalapeños: Wash the jalapeño peppers and slice them in half
  lengthwise. Use a spoon to scoop out and discard the seeds and membranes,
  leaving the jalapeño halves intact. Place the prepared jalapeño halves on the
  prepared baking sheet, cut-side up.
• 3 Make the Filling: Drain and rinse the soaked cashews. In a high-speed blender or
  food processor, combine the drained cashews, almond milk, nutritional yeast,
  garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend until
  smooth and creamy, scraping down the sides as needed.
• 4 Stuff the Jalapeños: Using a small spoon or piping bag, fill each jalapeño half
  with the cashew filling, dividing it evenly among the peppers.
• 5 Bake: Bake the stuffed jalapeños in the preheated oven for 15-20 minutes, or
  until the filling is lightly browned and the peppers are tender.
• 6 Serve: Allow the stuffed jalapeños to cool for a few minutes before serving.
  Enjoy them warm as a snack or appetizer.

Nutrition Info