“cheesy” vegan jalapeño poppers
 
ingredients
  • 6 jalapeños, halved
  • ½ cup raw cashews, soaked for at least
    4 hours (or overnight), then drained
  • ¼ large purple onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp nutritional yeast
  • ½ tsp cumin
  • ½ cup vegetable broth
  • 1 tbsp olive oil
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ cup crushed tortilla chips (optional)
instructions
  1. Preheat the oven to 400 F.
  2. Remove the stems from the jalapeños, then split in half and remove the seeds. Place on a lightly greased baking sheet.
  3. Place the olive oil in a saucepan over medium heat, then add the onion and garlic. Cook until the onions become slightly translucent and the smell of onions fills your kitchen – about 3-5 minutes.
  4. Add the garlic, onion, cashews, nutritional yeast, cumin and veggie broth to a blender and blend until creamy and smooth.
  5. Generously spoon this ooey, gooey cheese mixture into the jalapenos.
  6. Top with crushed tortilla chips and sprinkle with the blend of seasonings.
  7. Bake for about 10 minutes. I think they are best when the cheese has deepened in color, but the jalapeños are still slightly crunchy.
  8. Serve and enjoy!
notes
For an even deeper color and flavor, turn the oven to broil for the last minute of baking.
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2014/05/10/cheesy-vegan-jalapeno-poppers/