Ingredients:

  • 1 cup (140g) raw cashews, soaked in hot water for at least 30 minutes
  • 1/4 cup (60ml) unsweetened plant-based milk (almond, soy, or oat)
  • 2 tablespoons (30ml) nutritional yeast
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/2 teaspoon (3g) garlic powder
  • 1/4 teaspoon (1.5g) onion powder
  • Salt and black pepper to taste
  • 6 large jalapeño peppers, halved lengthwise and seeded
  • 1 tablespoon (15ml) olive oil
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 teaspoon (1.5g) smoked paprika
  • Pinch of salt

Instructions:

  1. Drain soaked cashews and blend with plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper until smooth and creamy. Adjust seasonings.
  2. Preheat oven to 375°F (190°C). Wearing gloves, halve jalapeños lengthwise, remove seeds and membranes, and rinse.
  3. Fill each jalapeño half generously with the cashew cream.
  4. In a bowl, combine panko breadcrumbs, olive oil, smoked paprika, and salt. Mix well.
  5. Sprinkle the panko mixture evenly over the filled jalapeños.
  6. Arrange poppers on a baking sheet lined with parchment paper. Bake for 18-20 minutes, or until jalapeños are slightly softened and topping is golden brown.
  7. Let the poppers cool slightly before serving.