"Cheesy" Stuffed Mini Bell Peppers (Dairy-Free

• Vegan
• Gluten free

• Produce

  • 10 Bell peppers, mini
  • 2 cloves Garlic
  • 1/2 Lemon, Juice from
  • 1/2 tsp Thyme

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 2 tbsp Almond meal
  • 1/4 cup Nutritional yeast
  • 1/2 tsp Red pepper flakes
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 1/8 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Liquids

  • 2 tbsp Water, filtered

Found on whatgreatgrandmaate.com

Ingredients

• 1 cup raw cashews, soaked for at least 2 hrs
• ¼ cup nutritional yeast
• 2 cloves garlic
• Juice from ½ lemon
• 1 tbsp dijon mustard
• 3 tbsp olive oil
• 2 tbsp filtered water
• Salt and pepper, to taste
• ½ tsp red pepper flakes (optional)
• 10-12 mini bell peppers
• 2 tbsp almond meal
• ½ tsp thyme
• ¼ tsp olive oil
• ¼ tsp salt

Directions

• Preheat oven to 350 degrees F.
• Put all ingredients for the cashew cheese in a blender or a high-powered food processor.
• Blend together until the mixture becomes smooth and creamy.
• Cut mini bell peppers in half, lengthwise. Remove the seeds and ribs.
• Fill each pepper half with cashew cheese and place them on a greased baking sheet.
• In a small bowl, mix together almond meal, thyme, olive oil, and salt.
• Sprinkle the almond meal mixture on top of the stuffed pepper halves.
• Bake for 25-30 minutes until the peppers are soft.