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Vegan Chipotle Cream Cheese Stuffed Mini Peppers Recipe

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  • Author: Chuck Underwood
  • Prep Time: 48 hrs
  • Total Time: 0 hours
  • Yield: About 2 cups 1x
  • Category: Dips
  • Method: Fermented
  • Cuisine: American
  • Diet: Vegan


I made these insanely good Vegan Chipotle Cream Cheese Stuffed Mini Peppers!  The chipotle adds just enough kick to make these little guys POP!


Units Scale
  • 2 cups raw cashews
  • 1/2 cup water
  • 1/3 cup unsweetened plant-based yogurt
  • 1/2 tsp. salt
  • 2 tsp. minced chipotle peppers in adobo sauce
  • 32 oz. bag of mini peppers


  1. Drain and rinse your soaked cashews thoroughly.  Place them in a blender along with the yogurt, salt, chipotles, and water.
  2. Blend for several minutes, stopping to scrape down the sides when needed to get a super smooth puree. 
  3. Transfer the mixture to a clean, preferably glass, air-tight container. 
  4. Make sure to use a container with about an inch of extra space to allow for expansion. 
  5. Allow the cream cheese to ferment by leaving it at room temperature for about 24 hrs. 
  6. After a day you should see a few tiny bubbles. Transfer to your fridge for up to an additional 4 days to allow your 'cheese' to 'ripen'. 
  7. When ready to stuff, slice your mini peppers in half lengthwise, remove any seeds & membranes, and fill with your new favorite vegan cream cheese.