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.
Prepare the peppers:
Cut the top end off the mini peppers, then cut them in half long-wise and set aside.
Prepare the spread:
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 and using the tamper if needed.
Taste and adjust the seasonings to your preference.
Take a spoonful of the filling and fill the inside of each pepper half.
Optional: Garnish with fresh chopped cilantro or parsley.
Store in an air-tight BPA-free container in the refrigerator.
Cashews: Make sure you use "raw" cashews and not salted and roasted or you would need to adjust the salt in the recipe. Also, soaking the cashews in advance will soften them and make the mixture smooth and creamy. You can skip this step if you are short on time and the recipe will taste the same, just the texture will be different (grainy).Lemon Juice: Freshly squeezed lemon juice will give you the best flavor and nutrients since it hasn't been pasteurized, but you could substitute it with organic store-bought lemon juice.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Extra Garlic Spread: You may have extra garlic spread after filling the peppers. Save it to use as a sandwich or wrap spread or as a dip for veggies. Serving Size: This recipe will make approximately (16) halved mini peppers. Nutritional information is for (2) halved mini peppers or (1) full pepper which is (1) serving.