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Vegan Grilled Jalapeno Poppers

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12 Jalapenos
1 1/2 Cup Vegan Tofu Cream Cheese, see ingredient list below
1/2 Cup Vegan Cheddar Cheese, shredded
1 Tsp Paprika
1 Tsp Garlic Powder
1/2 Tsp Cumin
  1. Start by making the vegan tofu cream cheese (see ingredient list below). Remove the tofu from the container and press for 10-15 minutes between paper towels or a hand towel to remove the moisture.
  2. Add the tofu, white wine vinegar, almond milk, nutritional yeast, garlic powder, onion powder, lemon juice, and salt to the bowl of a food processor (or use a blender).
  3. Blend until smooth, about 2-3 minutes. Scrape down the side ½ way through to make sure all ingredients are fully incorporated. Set aside.
  4. Preheat the grill to 350 degrees F.
  5. Remove the tops of the jalapenos. Core out the inside and remove any seeds. Do not slice horizontally. Set aside.
  6. Combine the cream cheese, cheddar cheese, paprika, garlic powder, and cumin in a small bowl. Mix until well combined.
  7. Add the mixture to the center of each jalapeno. Make sure to stuff each jalapeno full and have some of the mixture sticking out the top.
  8. Place the jalapenos on the grilling rack. If the jalapenos are thin, add a toothpick horizontally through the jalapeno so it does not fall through the rack while grilling.
  9. Place the grilling rack on the grill and cook for 20-25 minutes or until the jalapenos are tender and the filling is melted and warmed through. It’s best to keep the grill cover closed while the jalapenos cook for even cooking.
  10. Serve warm, immediately from the grill. Enjoy!
Vegan Tofu Cream Cheese
1 Block Firm or Extra Firm Tofu, pressed
3 Tbsp White WIne Vinegar
3 Tbsp Unsweetened Almond Milk
1 1/2 Tbsp Nutritional Yeast
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
Juice of 1/2 a Lemon
1/2 Tsp Salt
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