It's always fun for me to try to veganize some of those foods that I really enjoyed before ditching dairy. This is one of those recipes. Plus, they are baked and not fried, but they really don't lack for anything, in my humble opinion.
Perfect for game night, or girl's night or a weekend snack!
6 jalapeño peppers, cut lengthwise, seeds and pith removed
1 package Zengarry Smokey Jalapeño Cashew Cheese
1/2 cup almond milk (or other non-dairy milk)
1.5 Tbsp ground flax seed
1/4 cup flour
1/2 to 3/4 cup bread crumbs or Panko
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp salt
Salsa or cashew sour cream for serving
Prep the Jalapeños. Remove the pith and seeds. (Wear gloves. Trust me on this.)
Fill the jalapeños with Zengarry Smokey Jalapeño cheese.
Set up the breading line up. One bowl of almond milk/flax mixture. One bowl of flour. One bowl of bread crumb mixture. Dip Jalapeños in flour, then flax mixtures, then bread crumb mixture, then lay them on a cookie sheet lined with parchment paper.
Bake in a preheated 350 degrees F oven for 25 minutes or until golden brown.
Serve with salsa or cashew sour cream.