Surprise your guests with these irresistible vegan jalapeño poppers! Packed with warm, zesty, and gooey goodness, they feature our fan-favourite Smoked Cheddar style cashew cheese for a perfectly balanced smoky kick. Crispy on the outside and creamy on the inside, these appetizers are so good, your guests will be begging you to make a second batch before the first one is gone!

Ingredients:

6 jalapeño peppers, cut lengthwise, seeds and pith removed

1 pack of Zengarry Smoked Cheddar style cashew cheese

1/2 c. almond milk (or other non-dairy milk)

1.5 tbsp ground flax seed

1/4 cup flour

1/2 to 3/4 cup of 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 Smoked Cheddar style cashew 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 the oven preheated at 350 degrees for 25 minutes or until golden brown. Serve with salsa or cashew sour cream.