Jalapeño Poppers With Peanut Sauce

Jalapeño poppers are definitely a party favorite. There is something about the

combination of spicy jalapeño, melty, gooey cheese, and an uber flavorful sauce that makes these little bites so satisfying. They're also super fun to make which is always a plus.

Jalapeño Poppers With Peanut Sauce [Vegan]

Ingredients

• 1 1/8 cup raw cashews, soaked overnight
• 2 tablespoons nutritional yeast
• 1 tablespoon water
• 1/2 teaspoon salt, more if needed
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground coriander
• Juice from 1 lemon
• A handful of cilantro
• 1/4 cup grated vegan cheese
• 6 large jalapeño peppers
• 2/3 cup breadcrumbs
• 1 tablespoons all-purpose flour plus more for coating
• 1/2 cup unsweetened non-dairy milk
• 3 tablespoons coconut oil (or any other cooking oil), for brushing

For The Sauce:

• 1/3 cup plus 1 tablespoon smooth, unsweetened, natural peanut butter
• 2/3 cup coconut milk
• 2 small pieces of fresh ginger, finely grated
• 1 medium garlic clove, finely grated
• 2 1/2 tablespoons soy sauce or tamari
• Lime juice from 1 lime
• 1 teaspoon Sriracha
• Salt, to taste
• A generous amount of tellicherry pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 teaspoon palm sugar, finely grated

Preparation

1. Preheat oven to 390°F.
2. To make the cashew cream cheese, place the soaked cashews, nutritional yeast, cilantro, lemon juice, spices, and water in a blender and blend until completely smooth. Season with salt and pepper, then mix through the grated vegan cheese.
3. Cut the jalapeños open from the top and remove the seeds. Alternatively, you can cut the peppers open from the side. Fill the peppers with the cheese mixture and leave aside.
4. Prepare a simple batter by mixing together the tablespoon of flour and non-dairy milk. Now coat the jalapeños first in flour mixed with a pinch of salt, then in the batter, and then in breadcrumbs. You can do a double-coating if you want an extra crispy crust. When ready, place in a single layer on a baking sheet and brush with oil. Bake for 15-20 minutes until slightly browned and crispy.
5. For the dipping sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning, and serve.

https://www.onegreenplanet.org/vegan-recipe/jalapeno-poppers-peanut-sauce/