Vegan Jalapeno Poppers with Cashew Cream

Instructions:

1. Slice the jalapenos in half lengthwise. Using a small spoon, scrape out the seeds and white membranes to control the heat level, then pat the interior dry with a paper towel.
2. Combine soaked cashews, lemon juice, nutritional yeast, garlic powder, onion powder, smoked paprika, and salt in a high-speed blender. Pulse while slowly streaming in the water until the mixture is velvety and thick.
3. Set up a dredging station with three bowls: Bowl 1 with flour and paprika; Bowl 2 with almond milk; Bowl 3 with panko breadcrumbs.
4. Dip each pepper half into the flour mixture, then the almond milk, and finally press firmly into the panko until fully coated.
5. Arrange poppers on a parchment-lined baking sheet. Bake at 400°F (200°C) for 12–15 minutes, or air-fry at 375°F (190°C) for 8–10 minutes, until the crust is mahogany-colored.