Chestnut Free Vegan Bacon-Wrapped Jalapeño Poppers
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Learn more →Ingredients
6 servings
For the filling
- 1 cup raw cashews, soaked in water for at least 4 hours, then drained
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp salt
- 2–3 tbsp water
For the poppers
- 12 medium jalapeños
- 12 strips vegan bacon
Chef's tipCook the pork bacon until done rather than relying on the plant-bacon timing. For wrapped recipes, partially cook it until pliable before wrapping. - 1 tbsp maple syrup
- 1 tsp smoked paprika
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Drain the soaked cashews and add them to a food processor along with the nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika (for the filling), and salt. Process for 1 minute, then add water 1 tablespoon at a time and continue processing until the mixture is smooth and thick enough to hold its shape when scooped — similar to a stiff cream cheese. Scrape down the sides as needed.
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