“Cheesy” Vegan Jalapeño Poppers

Recently I have discovered a new ingredient that is soon to become every plant-based eater’s friend… nutritional yeast (aka “hippie dust”). In the past I had seen this ingredient in a few vegan cookbook, but always thought, “Gross, I don’t want to add yeast to my food!” as I quickly turned the page to find a different recipe.

At least that was the case until I actually looked into what nutritional yeast actually is, and was oh so pleasantly surprised. This ingredient is packed with vitamins and is a great source of fiber and protein for plant eaters. But the best part… hippie dust is deliciously cheesy. Sprinkle it into any recipe and you will get that mouth-watering, cheesy taste without all the animal by-products.  Take a look at these benefits-

veggie-lovers source of vitamin b-12

While the rest of Americans typically get their B-12 from fish, red meat and dairy products, vegetarians and vegans can look to nutritional yeast. Just one tablespoon will provide an adult with a full day’s supply of B-12.

high in protein & fiber

2 tablespoons of hippie dust contain 9 grams of protein. That’s more than in one cup of whole milk (8g), a large egg (6g) or one ounce of beef (7g).

Fiber is great for anyone’s overall health and functional digestion. It also helps our systems regulate blood sugar, giving the body a steady source of energy throughout the day.  This same tiny 2 tablespoons will also provide 3 grams of fiber.

great source of folic acid

Folic acid plays a huge role in cell maintenance and production.

gluten-free

Nutritional yeast is not only great for vegans, but all you gluten-free eaters out there too! That being said, this will be a great addition to my family’s pantry around Christmas time when my sister (miss gluten-free) and myself (miss vegan) come into town.

Have I got you sold on hippie dust yet? Alright then, let’s use this super nutrient in a recipe… it’s time to get poppin!

“cheesy” vegan jalapeño poppers

 

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ingredients

• 6 jalapeños, halved
• ½ cup raw cashews, soaked for at least
  4 hours (or overnight), then drained
• ¼ large purple onion, diced
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• ½ tsp cumin
• ½ cup vegetable broth
• 1 tbsp olive oil
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• ¼ cup crushed tortilla chips (optional)

instructions

1. Preheat the oven to 400 F.
2. Remove the stems from the jalapeños, then split in half and remove the seeds. Place on a lightly greased baking sheet.
3. Place the olive oil in a saucepan over medium heat, then add the onion and garlic. Cook until the onions become slightly translucent and the smell of onions fills your kitchen – about 3-5 minutes.
4. Add the garlic, onion, cashews, nutritional yeast, cumin and veggie broth to a blender and blend until creamy and smooth.
5. Generously spoon this ooey, gooey cheese mixture into the jalapenos.
6. Top with crushed tortilla chips and sprinkle with the blend of seasonings.
7. Bake for about 10 minutes. I think they are best when the cheese has deepened in color, but the jalapeños are still slightly crunchy.
8. Serve and enjoy!

notes

For an even deeper color and flavor, turn the oven to broil for the last minute of baking.

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