Jalapeno Pepper Poppers (Vegan, Oil Free, and Gluten Free)

Ingredients

For the Filling:
• 1 cup vegetable broth or water
• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 1 tbsp arrowroot powder or cornstarch
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp turmeric
• 1 tbsp finely chopped cilantro {optional}

For the Poppers:
• 6 large jalapenos
• 1/2 cup whole wheat pastry flour or GF flour
• 1/2 cup non-dairy milk, beer, or water
• 1 cup whole wheat bread crumbs or GF bread crumbs

Instructions

• Combine all filling ingredients, except cilantro, if using, in a blender and blend until completely smooth.
• Pour into a small saucepan. Constantly whisk over medium heat, until thick and bubbly.
• Set aside to cool.
• Poppers
• Meanwhile, slice each jalapeno lengthwise and remove all seeds and veins.
• Preheat oven to 450 degrees.
• Stir the chopped cilantro, if using, into the cheese sauce, then spoon the filling into each jalapeno half.
• Place the non-dairy milk or water, flour, and bread crumbs in separate bowls.
• Dip each stuffed jalapeno into the non-dairy milk or water, then the flour, then the non-dairy milk or water again, the finally into the bread crumbs to coat.
• Place the coated jalapeno poppers on a silicone or parchment paper lined baking sheet.
• Bake 15-20 minutes, or until browned.
• Let sit 5-10 minutes before serving.

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