It’s time to party, vegan style. You in?
You guys probably know by now that I’ve been having all sorts of fun with cashews and nutritional yeast lately. They’re a vegan baker’s dream ingredients, yielding both sweet and savory treats with ease!
The two together? Unstoppable. This recipe is proof of that fact.
If you’ve ever had a jalapeno popper you know they make you feel like sinking down into your chair and onto the floor after three. Typically, poppers are stuffed with loads of cream cheese and deep fried. I’m not OK with those two things. In fact, I am protesting those two things right now.
Despite replacing them with vegan cheese and baking instead of frying, the flavor and texture is not compromised one bit! The flavor is spot on, and the gluten free tortilla crumb topping brings these babies to the next level.
Like I said, it’s party time.
This recipe is simple in that it requires 10 ingredients total! And a bonus? It comes together in 30 minutes. Easy party favors for the win.
What do they taste like? Kind of amazing. They’re:
Tender with an adequate bite
And perfect for sharing
Next time I go to a get together, watch a sports game (probably never), or see my mom (who lives for Sonic Jalapeno Poppers), I’m bringing these babies.
- 3/4 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
- 1/2 white or yellow onion, diced
- 2 cloves garlic, minced
- 2 Tbsp nutritional yeast
- 1 tsp cumin
- 3/4 cup veggie stock
- 1 4-ounce can green chilies (optional)
- 10 jalapeños, halved and seeds/stem removed
- Olive oil
- Optional: 1/2 cup crushed toasted tortilla chips, red pepper flake for garnish
- Preheat oven to 400 degrees and prep your jalapenos, splitting in half and removing the tops, then spritzing or brushing them with a bit of olive oil. Place in rows facing up (see photo).
- If you’re using crushed tortilla chips as a topper (recommended), toast them while prepping your cheese sauce by spritzing them with olive oil and baking them in your 400 degree oven for 7-10 minutes or until golden brown, watching closely as they can burn fast.
- To a small saucepan over medium heat, add the onion and garlic with a bit of olive oil and cook until just softened and fragrant – about 5 minutes. Set aside.
- Add soaked cashews, garlic, onion, nutritional yeast, cumin, veggie stock and green chilies to a blender and blend until creamy and smooth, using the “liquify” or “puree” option if you have it.
- Spoon or pipe the cheese mixture into the jalapenos, generously filling. You’ll have leftovers, which you can reserve for nachos or just dip. Top with crushed, toasted tortilla chip crumbs and bake for 15 minutes or until the jalapenos are soft and the cheese has deepened in color.
- Place the pan on the top rack and broil for the last minute or two for an even more intense color/flavor.
- Serve immediately, sprinkling with a bit of red pepper flake for garnish (optional). Store leftovers covered in the fridge for up to a few days, reheating in the microwave or a 350 degree oven until warmed through (though best when fresh).