Paleo Jalapeno Poppers

Traditional jalapeño poppers are stuffed with a mixture of cheeses and dipped in batter and then deep fried. This healthier version is vegan and paleo friendly, made with a cashew cheese and baked.

Serves: 10 | Total Time: 20 minutes

Ingredients:

3/4 cup cashews, soaked in water overnight and strained
1 tablespoon lemon juice
1 tablespoon nutritional yeast
A few pinches salt
5 jalapeños
1/2 cup coconut milk
1 tablespoon coconut oil
1/4 cup cassava
1 tablespoon almond
1/4 teaspoon paprika
1/8 teaspoon onion powder

Directions:

Preheat oven to 450°F. In a food processor or high-speed blender, combine the soaked cashews, lemon juice, nutritional yeast, and 1 pinch of salt. Blend on high, or pulse the food processor, several times, scraping the sides in-between. Blend until a smooth, creamy paste forms.
Slice the peppers the long direction, and use a knife to remove the seeds (CAUTION: Do not touch your eyes while doing this, and afterwards, wash your hands with hot water and good soap before touching anything).
Using a spoon or butter knife, fill the cavity of each pepper with the cashew cream.
Now, heat the coconut oil and coconut milk in a small bowl until the oil melts. Whisk briefly. Then, on a small plate, mix together the cassava flour, almond flour, another pinch of salt, paprika, and onion powder. Working with one pepper at a time, dip the entire thing in the milk mixture — rolling it to coat all sides. Then, roll the pepper in the flour mixture. Tap to release excess flour, and place on a well-greased cookie sheet (or a well-greased oven-safe skillet). Repeat with all of the peppers.
Bake 14-16 minutes. Then turn the oven to a low broil and bake for 1-2 more minutes to give them a golden finish. Remove from oven. Remove from oven, and allow to cool 5 minutes before serving.

From forageddish.com