Ingredients
- 1 cup cashews soaked in water over night or for at least a couple of hours
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon coconut aminos or gluten free soy sauce
- 1 garlic clove
- ¼ red sweet pepper sliced
- ¼ red onion
- 2 tablespoons nutritional yeast
- 12 jalapeño, 2-3 inches in size
- 12 slices thinly sliced bacon cut in half
Recipe Description
Paleo Jalapeño Poppers – jalapeño stuffed with a dairy free cashew cream, wrapped in a slice of bacon and baked to crispy perfection. It’s an umami party for your mouth! To reduce the amount of heat from the jalapeño poppers make sure to remove the white membrane that holds the seeds inside the jalapeño because that’s where the real source of the spice comes from. If you’re into that mouth watering heat, leave behind a few bits of membrane and you’re good to go.
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