Alex very kindly gave me the tomato and basil cashew cream cheese he wrote about here. It’s so delicious! I thought as well as eating it on crackers (and ahem… straight from the pot with a spoon…), it would be fun to make some jalapeno poppers, the creamy cheese is just perfect with some chilli heat!
I used a little of the coriander and tomato sauce I made for this soup under the cheese, but you could either leave it out or use a little chopped tomato and a few coriander leaves.
makes 6 poppers
3 jalapeno chillies, halved lengthwise and some of the seeds and membrane removed
3 tsp coriander and tomato sauce, or a little chopped tomato and some coriander leaves
6 tsp cashew cream cheese, or other vegan cream cheese or sour cream substitute
3 thin slices of tomato, halved
Preheat the oven to 200 degrees c.
Arrange the jalapenos cut side up on a baking tray. In each one layer 1/2 tsp of coriander and tomato sauce, then 1 tsp of vegan cream cheese, and lastly 1/2 a slice of tomato.
Bake for 25 minutes until the chilli is softened.