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.
Mexican, Central and South American
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