Stuffed Jalapenos (Dairy Free) (Gluten Free)
These Vegan Oil-Free Stuffed Jalapeños are a delightful and spicy snack that's perfect for sharing. They feature a creamy, cheesy filling made from cashews and nutritional yeast, stuffed into fresh jalapeño peppers and baked to perfection. This whole food plant-based recipe is a crowd-pleasing appetizer or snack that's sure to satisfy your cravings.
Equipment
- Blender or Food Processor
Ingredients
- 6 jalapeño peppers halved lengthwise and seeds removed
- ½ cup raw cashews soaked in water for at least 4 hours or overnight
- 2 tablespoons unsweetened almond milk
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon salt
- pinch of black pepper
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Jalapeños: Wash the jalapeño peppers and slice them in half lengthwise. Use a spoon to scoop out and discard the seeds and membranes, leaving the jalapeño halves intact. Place the prepared jalapeño halves on the prepared baking sheet, cut-side up.
- Make the Filling: Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the drained cashews, almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
- Stuff the Jalapeños: Using a small spoon or piping bag, fill each jalapeño half with the cashew filling, dividing it evenly among the peppers.
- Bake: Bake the stuffed jalapeños in the preheated oven for 15-20 minutes, or until the filling is lightly browned and the peppers are tender.
- Serve: Allow the stuffed jalapeños to cool for a few minutes before serving. Enjoy them warm as a snack or appetizer.
Notes
Adjust Spice Level: For a milder flavor, use fewer jalapeños or remove more seeds. For an extra spicy kick, leave some seeds in the peppers.
Make Ahead: The filling can be prepared in advance and stored in the refrigerator for up to 3 days. Stuff the jalapeños just before baking.
Garnish: Top the baked stuffed jalapeños with chopped green onions, cilantro, or a drizzle of vegan sour cream for added flavor and presentation.
Hope you enjoy this recipe!
Have a health-tastic day!
Carlisa
Nutrition
Serving: 2halvesCalories: 65kcalCarbohydrates: 4gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 101mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 0.1mgCalcium: 5mgIron: 1mg
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