Description
I made these insanely good Vegan Chipotle Cream Cheese Stuffed Mini Peppers! The chipotle adds just enough kick to make these little guys POP!
Ingredients
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
Instructions
- Drain and rinse your soaked cashews thoroughly. Place them in a blender along with the yogurt, salt, chipotles, and water.
- Blend for several minutes, stopping to scrape down the sides when needed to get a super smooth puree.
- Transfer the mixture to a clean, preferably glass, air-tight container.
- Make sure to use a container with about an inch of extra space to allow for expansion.
- Allow the cream cheese to ferment by leaving it at room temperature for about 24 hrs.
- 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'.
- When ready to stuff, slice your mini peppers in half lengthwise, remove any seeds & membranes, and fill with your new favorite vegan cream cheese.
Keywords: vegan cream cheese, vegan stuffed peppers, vegan chipotle cream cheese stuffed mini peppers