Vegan Stuffed Poblanos with Cashew Cheese

Vegan Stuffed Poblanos with Cashew Cheese is a delicious and healthy dish that is perfect for any occasion. This dish is made with fresh poblano peppers that are stuffed with a creamy cashew cheese filling and baked to perfection. The dish is vegan, gluten-free, and packed with flavor.

Ingredients (serves 4):

- 4 large poblano peppers
- 1 cup raw cashews, soaked overnight
- 1/4 cup nutritional yeast
- 1/4 cup lemon juice
- 1/4 cup water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 cup cooked quinoa
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat the oven to 375°F.
2. Cut the tops off the poblano peppers and remove the seeds and membranes.
3. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, water, garlic powder, onion powder, sea salt, and black pepper. Blend until smooth and creamy.
4. In a mixing bowl, combine the cooked quinoa, black beans, corn kernels, and chopped cilantro. Add the cashew cheese and mix well.
5. Stuff the poblano peppers with the quinoa mixture and place them in a baking dish.
6. Bake for 25-30 minutes, until the peppers are tender and the filling is golden brown.
7. Serve hot and enjoy!
Appearance and Taste:
These Vegan Stuffed Poblanos with Cashew Cheese are a beautiful and colorful dish that will impress your guests. The peppers are tender and slightly charred, while the filling is creamy and flavorful. The cashew cheese adds a rich and nutty flavor to the dish, while the quinoa, black beans, and corn provide a satisfying texture. The dish is both filling and healthy, making it a perfect choice for any meal.
Type of Dish: Vegan Appetizer
Main Ingredients: Poblano Peppers, Cashews, Quinoa