- 12 jalapeño peppers, halved, seeds removed
- 4 tablespoon macadamia or cashew nut butter (or use the same amount soaked nuts)
- Juice of ½ lemon or lime
- 3/4 teaspoon sea salt, divided
- 3 tablespoon chopped fresh cilantro, divided
- ¼ cup nutritional yeast
- ¾ cup raw hulled sunflower seeds
- 1 teaspoon chili powder
- 1 teaspoon dried cumin
- 1 teaspoon hot sauce
- 1 cup daiya shreds (I used cheddar)
1. Preheat oven to 400°F.
2. Place halved jalapeño peppers open side up on a stoneware baking sheet or a metal sheet lined with parchment paper.
3. For the creamy filling: in a food processor, process nut butter or soaked nuts, lemon or lime juice, ½ teaspoon sea salt, 2 tablespoons cilantro and nutritional yeast until smooth, then distribute among peppers.
4. For the crunchy topping: in a food processor, pulse sunflower seeds, 1 tablespoon cilantro, chili powder, cumin, hot sauce and ¼ teaspoon sea salt several times until the mixture is well integrated but still chunky, then spoon on top of the creamy topping.
5. Top each pepper with daiya shreds.
6. Bake for 20-25 minutes until daiya melts.