Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Roasted Chillies Stuffed with Cashew Cheese

Guest Chef Recipe

Roasted Chillies Stuffed with Cashew Cheese
Courtesy of Demuths Cookery School
2 spoon difficulty rating

60

Serves: 12

Roasted Chillies Stuffed with Cashew Cheese

We've been experimenting with vegan nut-based cheeses here at the cookery school and have discovered that this cashew cheese makes a terrific filling for stuffed chillies. These roasted stuffed chillies are lovely as an appetiser, or you could serve them alongside other small dishes as part of a Mexican tapas, or with tortillas and a green salad. If hot chillies are a little too much for you, feel free to substitute with baby bell peppers. Any leftover cashew cheese will keep for up to five days in the fridge. For our non-vegan friends, you can substitute the cashew cheese with ricotta or soft goats cheese if you'd like. 

Ingredients: 

  • 200g cashew nuts, soaked in cold water overnight or a minimum of 4 hours
  • 50-75ml cold water for blending
  • Juice of half a lemon
  • 1 tsp garlic powder
  • 2-3 tbsp nutritional yeast flakes
  • ½ tsp salt
  • 12 mixed fat red and green chillies such as Jalapeños
  • Olive oil for roasting and frying
  • 50g fresh breadcrumbs
  • 1 garlic clove, chopped finely
  • Zest of a lemon
  • 3 tbsp chives, chopped finely
  • 3 tbsp parsley, chopped finely
  • Pinch of Aleppo chilli flakes
  • Black pepper

Method: 

  1. Drain and rinse the soaked cashews and place in a blender with half the water, the lemon juice, garlic powder, nutritional yeast and salt.
  2. Blend till very smooth, adding more water if necessary to help the nuts to process, then taste and adjust the flavour as you may want to add more of the seasonings.
  3. Scrape the cashew mixture into a muslin lined sieve over a bowl, twist the ends together, and place in the fridge overnight to drain and firm up.
  4. Heat the oven to 200ºC.
  5. Place the whole chillies in a roasting tin and drizzle with a little olive oil.
  6. Roast for 10 -15 minutes or until they are just softening and the skin is blistered.
  7. Allow the chillies to cool enough to handle, then using a small sharp knife, carefully slit a chilli open from just below the stalk to almost the end tip.
  8. Carefully scoop out the seeds and discard. Repeat with the remaining chillies.
  9. Heat 1 tablespoon of olive oil in a frying pan, then fry the breadcrumbs till golden and crisp.
  10. Add the garlic to the breadcrumbs and continue to cook until fragrant. Add half the lemon zest, 1 tablespoon each of the chopped herbs and a pinch of salt and pepper. Remove from the heat and decant into a small bowl and set aside.
  11. Remove the cashew cheese from the muslin, and empty into a mixing bowl.
  12. Add the remaining chopped fresh herbs, remaining lemon zest, Aleppo chilli flakes and black pepper. Taste and adjust the seasoning to suit.
  13. Fill a piping bag with the cashew cheese mixture and pipe a little into the cavity of each chilli. Alternatively, using two teaspoons, carefully fill each cavity with the cashew cheese.
  14. Top each chilli with a spoonful of the breadcrumbs and then either serve at once or pop into a hot oven for a few minutes to warm through.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
Guacamole
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Salsa
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »