Gluten-Free Vegan Stuffed Mini Peppers with Vegan Garlic Cashew Spread
Yield12 - 16pieces
Raw / Vegan / Gluten-Free / Dairy-Free / Soy-Free / No-Cook / Paleo-Friendly / Medical Medium
6 - 8 organic mini peppers
For the filling:
1 cup organic raw cashews
2 cloves organic garlic
1/4 cup organic lemon juice
1 teaspoon organic apple cider vinegar
1/4 teaspoon Himalayan pink salt
Prepare the peppers:
Cut the top end off the mini peppers, then cut them in half long-wise. Set aside.
Prepare the filling:
Optional: Soak the cashews in filtered/purified water for 15-30 minutes, then rinse and drain. This will make them soft and the filling extra smooth.
Add all ingredients for the filling to a Vitamix and blend until everything is well combined, but still thick, taking care not to over blend it into a liquid consistency. Adjust seasonings to your preference.
Take a spoonful of the filling and fill the inside of each pepper.
Optional: Garnish with fresh chopped cilantro or parsley.
Store in an air-tight BPA-free container.
*Medical Medium. Omit the apple cider vinegar to make this recipe 100% Medical Medium compliant.
Recipe by The Healthy Family and Home at https://thehealthyfamilyandhome.com/stuffed-mini-peppers-with-vegan-garlic-cashew-spread/