These smoky, spicy little bites prove that party food doesn't need dairy or meat to absolutely deliver. The filling is built from soaked cashews blended with nutritional yeast, lemon juice, and smoked paprika until it reaches a thick, scoopable consistency that holds its shape inside each jalapeño half — no cream cheese required. A quick maple syrup and smoked paprika glaze brushed onto the vegan bacon before wrapping adds a caramelized, slightly sweet edge that plays beautifully against the heat of the pepper. Everything goes into a 400°F oven and comes out tender, golden, and genuinely hard to stop eating. The recipe makes enough for six people, so it's a solid choice for a game-day spread or a casual get-together where you want something that feels indulgent without any animal products in sight. Let them cool for a few minutes after baking — the cashew filling firms up just enough to make each bite clean and satisfying.
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Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
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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