Jalapeño Poppers

By trishg

Prep Time: 10 minutes
Dehydrating Time: 24 hours

Ingredients

• One pound jalapeno peppers
• 1 cup raw cashews
• 1/2 large red bell pepper, chopped
• 1/4 cup water
• 3 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• 1 tablespoon tahini
• 1 1/2 teaspoon sea salt
• 3 clove garlic
• 2 teaspoons onion powder

Preparation

Step 1

1. Cut peppers in half lengthwise (leave cap and stems on). Deseed and remove white pith.
2. To make “cheese” filling, combine cashews, bell pepper, water, lemon juice, nutritional yeast, tahini, salt, garlic and onion powder in a food processor or high speed blender.
3. Arrange peppers on mesh dehydrator sheets and fill with “cheese.”
4. Dehydrate at 115ºF until they are to your liking (at least 24 hours).