Now that you’ve been schooled on what nutritional yeast is, let’s jump right into putting it to use with some Super Bowl party recipe inspo!

Isn’t it kind of crazy how many party-friendly appetizer recipes are loaded with ingredients like cheese, mayo, sour cream, cream cheese, etc.? Don’t get us wrong, we truly love all of the aforementioned foods, but we’re always looking for ways to lighten up recipes without sacrificing flavors. Plus, we’re looking out for our lactose intolerant and paleo/Whole30 friends right now. Just because you’re avoiding dairy for one reason or another does not mean you should have to miss out on all of the yummy football treats! I mean, eating delicious appetizers is the whole reason for even watching the Super Bowl… right?

Since we’ve been experimenting with nutritional yeast and making creamy sauces from soaked cashews lately, we thought it would be fun to make a creamy, dairy-free cheese sauce and use it as the “filling” for jalapeño poppers. Spoiler alert: we thought right.

These poppers might not look as ooey and gooey as jalapeños stuffed with cheddar cheese and cream cheese, but the flavors are there, and that’s all that matters. Also, they’re wrapped in crispy bacon. So… do we even have to say more?

Trust us when we say you haven’t seen the last of this cashew cheese sauce situation.

Dairy-Free Bacon-Wrapped Jalapeño Poppers

Ingredients:

  • 8 jalapeño peppers, halved and seeded
  • 8 slices sugar-free bacon, cut in half

For the cashew cheese sauce:

  • 1 cup raw cashews, soaked in water for 2 hours, drained and rinsed
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • juice of 1/2 lemon (about 1 tbsp)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • pepper, to taste

Instructions:

  1. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and set aside.
  2. Combine cashew cheese sauce ingredients in a blender or food processor. Blend on high until smooth.
  3. Fill each jalapeño half with about 1 tbsp cashew cheese sauce.
  4. Wrap one half slice of bacon around each cheese stuffed jalapeño. Arrange jalapeños on foil-lined baking sheet.
  5. Bake for 25 minutes, until bacon is full cooked and crispy.

Yield: 8 servings
Serving size: 2 jalapeño poppers

155 calories per serving • Fat: 11.6g • Carbohydrates: 6.7g • Protein: 7.6g
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Posted by:Taylor

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