The Raw Cooked Vegan

Friday, September 9, 2011

Lemon Cashew Cheese Stuffed Baby Peppers

Perfect raw appetizer or hors d'oeuvre to serve for a get together or holiday party. The lemon cashew "cheese" is nicely blended with green onions and thyme. This is so healthy and guilt-free~at least for me it is!

You will need a food processor for this recipe

Lemon Cashew Cheese Stuffed Baby Peppers

3 cups raw cashews nuts, soaked for 2 hours or longer
3 green onions, white and some green parts
1/2 cup fresh squeezed lemon juice
zest from 1 lemon
4 TBS nutritional yeast flakes
1 and 1/2 tsp sea salt
1 tsp fresh thyme leaves
12-15 baby bell peppers, cleaned and cored

In food processor, blend nuts, lemon juice, zest, yeast and salt until smooth. Transfer to bowl and add green onions and thyme. Mixture will be thick but pliable. Scoop mixture into a gallon-size ziploc bag an force into one of the bottom corners. Twist close right up to the top of the mixture. Cut a small hole off the corner. You will use this to squeeze the cheese into peppers.

Fill each pepper and refrigerate any left over.


Ashley said...

I always see baby peppers at Costco and never know what to do with's a great idea :)

Jen said...

Just a note, the recipe will make enough filling to stuff at least three dozen or more mini peppers. I had lots left over after filling a almost two dozen.

bitt said...

so pretty with the different colors.