Be prepared to be asked to make these fun vegan appetizers again and again! These crispy stuffed Jalapeño Poppers are made with our Fauxmagerie Zengarry Smokey Jalapeño cashew cheese. Warm, zesty, gooey goodness!
Ingredients: 6 jalapeño peppers, cut lengthwise, seeds and pith removed 1 pkg. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese 1/2 c. almond milk (or other non-dairy milk) 1.5 Tbsp. ground flax seed 1/4 c. flour 1/2 to 3/4 c. bread crumbs or Panko 1/2 tsp. smoked paprika 1/4 tsp. garlic powder 1/8 tsp. salt Salsa or cashew sour cream for serving
Instructions: 1. Prep the Jalapeños. Remove the pith and seeds. (Wear gloves. Trust me on this.) Fill the jalapeños with Zengarry Smokey Jalapeño cheese. 2. Set up the breading line up. One bowl of almond milk/flax mixture. One bowl of flour. One bowl of bread crumb mixture. Dip Jalapeños in flour, then flax mixtures, then bread crumb mixture, then lay them on a cookie sheet lined with parchment paper. 3. Bake in a preheated 350 degrees F oven for 25 minutes or until golden brown. Serve with salsa or cashew sour cream.
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