And Love it Too - Baked Poppers

2 c Raw Cashews, soaked 3-8 hours

1 Tbs Lemon Juice

1 Tbs Minced Garlic

1 Tbs Chopped Chives

½ tsp Natural Sea Salt

Blend ingredients in high-speed blender for 3-5 minutes, tampering as needed to ensure smooth finish. Continue to blend until mix resembles cream cheese.

Whatever you do…do not eat this mix…you won’t stop…you won’t be left with enough to finish your project. Trust me!

1 c Shredded Daiya Mozzarella Cheese (approximately 4 oz).

Mix Daiya cheese in with the cream cheese…set aside.

Pepper/Crumb Coat

15 Med-Large Jalapeno Peppers

½ c Arrowroot Powder

½ c Unsweetened Dairy-Free Milk (I chose almond milk for this dish)

2 ½ – 3 c Blanched Almond Flour

Preheat oven to 350f. Place arrowroot powder, dairy-free milk and blanched almond flour each in a separate mixing bowl. Set aside.

Slice jalapenos in half. Remove seeds and veins from each half. Fill each half with approximately ½ Tbs cheese filling.

When complete, dredge each half first in the arrowroot powder, then milk, then coat evenly in the blanched almond flour.

Cook on parchment lined baking sheets for 25-30 minutes or until golden brown.