(serves about 8)
- 1 batch of cultured cashew cream cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon finely chopped fresh parsley
- 10-15 jalapenos, sliced in half lengthwise, and seeded.
- Shiitake bacon*
*For the Shiitake Bacon, I used Lauren Toyota’s recipe from her book Vegan Comfort Classics. Instead of using fresh shiitake mushrooms, I used dried, and then added about ¼ cup of water to the recipe. I let the dry mushrooms hydrate and marinate overnight. When I was ready to use them, I sliced the caps into thin strips. If you want your bacon to be crispy, I would suggest cooking it ahead, and then adding it at the end.
Preheat your oven to 375 degrees fahrenheit.
Combine the cashew cream cheese, garlic powder, salt, pepper, and parsley. Fill each jalapeno half with the cashew cream cheese mixture. Place a piece of shiitake bacon on top of each half. Place your stuffed jalapenos on a baking sheet, and bake for about 20 minutes, or until the cheese starts to brown, and the jalapeno as started to soften. Serve warm or room temperature.
Cultured Cashew Cream Cheese:
- 2 cups raw cashews, soaked or quick soaked*
- 2 vegan probiotic capsules
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- About ¼ cup of water or as needed
Soak the cashews for about 12 hours in filtered water. Or, add the cashews to a pot with about 3 cups of filtered water, and bring to a boil. Turn off the burner, and allow to soak for at least 10 minutes.
Rinse the cashews in cold water and then add to a food processor with the salt and nutritional yeast. Blend until the cashews are a creamy consistency, adding water as needed, but not too much. You are looking for a cream cheese texture. Open the probiotic capsules and add them to the processor, making sure the cashew mixture isn’t too warm from processing. Blend until evenly distributed.
Pour the cashew mixture into a glass bowl, and cover with cheese cloth or a thin cloth. Allow to sit at room temperature for at least 12 hours.