Anti Inflammatory Vegan Stuffed Jalapeño Poppers
Total time42 min
Prep time20 min
Cook time22 min
4.7(11)
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Learn more →Ingredients
6 servings
For the filling
- 1 cup raw cashews, soaked in cold 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 tbsp water
For the poppers
- 12 medium jalapeños, halved lengthwise, seeds and membranes removed
For the coating
- ½ cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - 1 tbsp olive oil
- ¼ tsp smoked paprika
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Combine the drained cashews, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and water in a food processor. Process for 2–3 minutes, scraping down the sides as needed, until the mixture is smooth and thick enough to hold its shape when spooned — it should resemble a soft cream cheese.
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