Dairy-Free Stuffed Cherry Peppers
Elevate your appetizer game with these irresistible Dairy-Free Stuffed Cherry Peppers! Perfect for both special occasions and casual gatherings, this vibrant recipe features bite-sized cherry peppers filled with a rich, creamy cashew-based "cheese" that's entirely dairy-free and bursting with flavor. Enhanced by nutritional yeast, fresh basil, and zesty lemon juice, the filling achieves a velvety, cheesy taste without any dairy. These peppery delights are baked until tender, creating a party-ready treat that's both gluten-free and vegan-friendly. Whether served warm or at room temperature, these stuffed peppers provide a delightful balance of spice, tanginess, and creaminess—perfect for impressing guests and satisfying dietary preferences. Make this unique recipe your go-to plant-based appetizer!
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Recipe Information
Ingredients
- 20 whole Cherry peppers
- 1 cup Raw cashews
- 0.5 cup Water
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 5 leaves Fresh basil leaves
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Soak the raw cashews in hot water for 15 minutes, then drain and rinse.
Cut off the tops of the cherry peppers and remove the seeds and membranes using a small knife or spoon. Be careful to keep the peppers intact as hollow shells for stuffing.
In a blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, salt, olive oil, basil leaves, and ground black pepper. Blend until smooth and creamy, pausing occasionally to scrape down the sides.
Taste the filling mixture and adjust seasoning if needed. Add crushed red pepper flakes for a spicy kick, if desired.
Using a small spoon or piping bag, gently fill each cherry pepper with the cashew cream mixture until full.
Preheat the oven to 375°F (190°C). Arrange the stuffed peppers upright in a baking dish, ensuring they are close enough together to stay upright.
Bake the stuffed peppers for 10 minutes, or until the peppers are tender but still hold their shape.
Allow the peppers to cool for 5 minutes before serving. Garnish with additional basil leaves, if desired.
Serve warm or at room temperature as an appetizer or snack.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 15.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1014 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
