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Our baby is due to arrive any day now, so I’m tapping in to all those old wives tales that tell you how to get that baby moving! Some good hikes and hills, lots of raspberry tea, and of course some spicy food (it worked with Callum)!
He grows his own jalapenos and has been stuffing them with goat cheese, but I wanted to try cashew cream instead. You guys know how I love my cashew cream.
Pete and I were pleasantly surprised when they tasted amazing, and not overly spicy! We’ve been eating (and loving) these Jalapeno Poppers. We shared them with family last weekend and they loved them too. Callum even tried them, but found them to be a little too spicy.
These dairy-free Jalapeno Poppers would make a great app for a Thanksgiving party, I know I will be bringing them to my family get-together this weekend. Unless of course I’m too busy with a newborn babe in my arms (fingers crossed)!
Dairy-Free Jalapeno Poppers
- 1 batch of Leek and Garlic Cashew Sour Cream
- 1 tablespoon olive oil , plus extra for greasing
- 9 Jalapenos sliced in half lengthwise and seeded
1. Preheat oven to 375 degrees.
2. Stir 1 tablespoon of olive oil into cashew cream.
3. Generously grease a small baking tray with extra olive oil.
4. Place jalapeno halves cut side up on baking tray.
5. Fill each jalapeno half with approximately ½-1 tablespoon of cashew cream.
6. Bake in oven for 25-30 minutes, until jalapenos are soft.
7. Let cool to touch and serve immediately.
There will be enough cashew cream leftover to double this recipe if you have more people. We use cashew cream with lots of our meals (sweet potatoes, on wraps, bean bowls) so I always like having leftovers.