Description
Elevate your vegan meals with Cashew Cheese-Stuffed Bell Peppers, a creamy, flavor-packed recipe that’s as visually appealing as it is delicious. These vibrant peppers are filled with a rich, dairy-free cashew cheese and make the perfect appetizer, snack, or light meal. This raw vegan recipe is not only easy to prepare but also bursting with nutrition, making it an ideal choice for health-conscious food lovers.
Detailed Recipe
Ingredients:
- 4 medium bell peppers (any color, halved and deseeded)
- 1 cup raw cashews (soaked for 2 hours)
- 2 tablespoons nutritional yeast
- 1/4 cup water (adjust as needed)
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika (optional)
- Fresh herbs (parsley or chives for garnish)
Instructions:
- Prepare the Cashew Cheese: Drain the soaked cashews and place them in a blender or food processor. Add nutritional yeast, water, lemon juice, garlic, salt, and smoked paprika (if using). Blend until smooth and creamy. Adjust the consistency with more water if necessary.
- Prepare the Peppers: Wash and halve the bell peppers. Remove seeds and membranes.
- Stuff the Peppers: Fill each pepper half with the prepared cashew cheese using a spoon. Spread evenly.
- Garnish: Sprinkle fresh herbs over the stuffed peppers for added flavor and presentation.
- Serve: Arrange on a plate and enjoy immediately as a raw vegan appetizer or snack.
