Whole 30 Vegan Stuffed Jalapeño Poppers

Total time42 min

Prep time20 min

Cook time22 min

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Ingredients

6 servings

For the filling

1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
Roasted Salted Cashews, 7 oz Durham's Sea Salt Roasted Cashews Alesto Selection Cashews Woolworths Cashews Roasted & Salted President's Choice Unsalted Dry-Roasted Cashews
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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
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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