Dairy-Free Stuffed Cherry Peppers

Indulge in the creamy, tangy, and totally irresistible flavors of these Dairy-Free Stuffed Cherry Peppers—an easy, plant-based appetizer that’s perfect for any occasion! Each vibrant pepper is filled with a luscious cashew cream made from soaked raw cashews, nutritional yeast, lemon juice, and aromatic spices, creating a wholly satisfying, cheesy flavor without any dairy. Baked to tender perfection in just 10 minutes, these bite-sized delights are flavorful, healthy, and ideal for entertaining or snacking. Whether served warm or at room temperature, their pop of color and bold taste make them a sure crowd-pleaser. Plus, they’re gluten-free, vegan, and customizable with a spicy kick from crushed red pepper flakes. Perfect for those seeking a delicious yet wholesome appetizer idea!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 20

Ingredients

• 20 whole Cherry peppers
• 1 cup Raw cashews
• 0.5 cup Water
• 2 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Salt
• 1 tablespoon Olive oil
• 5 leaves Fresh basil leaves
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Crushed red pepper flakes (optional)

Directions

Step 1

Soak the raw cashews in hot water for 15 minutes, then drain and rinse.

Step 2

Cut off the tops of the cherry peppers and remove the seeds and membranes using a small knife or spoon. Be careful to keep the peppers intact as hollow shells for stuffing.

Step 3

In a blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, salt, olive oil, basil leaves, and ground black pepper. Blend until smooth and creamy, pausing occasionally to scrape down the sides.

Step 4

Taste the filling mixture and adjust seasoning if needed. Add crushed red pepper flakes for a spicy kick, if desired.

Step 5

Using a small spoon or piping bag, gently fill each cherry pepper with the cashew cream mixture until full.

Step 6

Preheat the oven to 375°F (190°C). Arrange the stuffed peppers upright in a baking dish, ensuring they are close enough together to stay upright.

Step 7

Bake the stuffed peppers for 10 minutes, or until the peppers are tender but still hold their shape.

Step 8

Allow the peppers to cool for 5 minutes before serving. Garnish with additional basil leaves, if desired.

Step 9

Serve warm or at room temperature as an appetizer or snack.

Nutrition Facts

Serving size	(580.2g)

Amount per serving	% Daily Value*
Calories	871.9

Total Fat 64.0g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1208.5mg	0%
Total Carbohydrate 59.0g	0%
Dietary Fiber 8.6g	0%
Total Sugars 15.4g
Protein 29.5g	0%

Vitamin D 0IU	0%
Calcium 76.9mg	0%
Iron 10.2mg	0%
Potassium 1014.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 12.7%

Carbs: 25.4%