Rating4.2/5 (from 5 ratings)4.2
1 pound jalapeno peppers
1 cup raw cashews
½ large red bell pepper
¼ cup water
3 tablespoons lemon juice
3 tablespoons nutritional yeast
1 tablespoon tahini
1½ teaspoons sea salt
3 cloves garlic
2 teaspoons onion powder
1. Cut peppers in half lengthwise (leave cap and stems on). Deseed and remove white pith. Set aside to dry.
2. Mix cheese filling in Vitamix.
3. Arrange peppers on mesh sheets and fill with cheese. Dehydrate at 115 Fahrenheit until they are to your liking – well over 24 hours in my case.
Suasoria's ThoughtsBy Suasoria
Tasty little guys! The spiciness really depends on each individual pepper.
Look for jalapenos that are cheap and in season. I got a pound for a dollar.
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