Stuffed Mini Bell Peppers with Herbed Cashew Cheese

Stuffed Mini Bell Peppers with Herbed Cashew Cheese
DifficultyBeginner

A vibrant, no-bake vegan appetizer featuring sweet mini bell peppers filled with silky herbed cashew cheese — creamy, crunchy, and irresistibly fresh.

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Yields6 Servings
Prep Time25 minsTotal Time25 mins
For the Peppers
 12 mini sweet bell peppers (multicolor), halved lengthwise and deseeded
 Optional garnish: chopped chives, paprika, microgreens, hemp seeds, or black sesame seeds
For the Herbed Cashew Cheese
 1 cup raw cashews, soaked in hot water for 1 hour or cold water overnight
 2 tbsp tablespoons lemon juice (freshly squeezed)
 1 tbsp olive oil
 1 clove small garlic, minced
 ¼ cup water (adjust for consistency)
 1 tsp apple cider vinegar (optional, for tang)
 ½ tsp salt
 ¼ tsp black pepper
 2 tbsp nutritional yeast (optional, for cheesy flavor)
 2 tbsp fresh herbs, finely chopped (e.g. dill, chives, parsley, basil, or a mix)
Soak the Cashews
1

  1. Place raw cashews in a bowl and cover with hot water.

  2. Soak for 1 hour (or up to 4 hours).

    • Quick Tip: To speed things up, boil cashews for 10–15 minutes, then drain and cool before blending.

Make the Herbed Cashew Cheese
2

  1. Drain the soaked cashews and add to a high-speed blender or food processor.

  2. Add:

    • Lemon juice

    • Olive oil

    • Garlic

    • Water

    • Apple cider vinegar (if using)

    • Salt & pepper

    • Nutritional yeast (if using)

  3. Blend until very smooth and creamy, scraping down sides as needed.

    • Add more water 1 tablespoon at a time if too thick.

  4. Once blended, stir in chopped herbs by hand to preserve their color and texture.

Prepare the Peppers
3

  1. Rinse mini bell peppers and slice them lengthwise.

  2. Carefully remove seeds and membranes with a small spoon.

  3. Arrange halves cut-side up on a serving platter or tray.

Stuff the Peppers
4

  1. Fill each pepper half with 1–2 teaspoons of the herbed cashew cheese.

    • Use a small spoon or pipe using a zip-top bag with the corner snipped.

  2. Garnish with:

    • Fresh herbs or chopped chives

    • Sprinkle of paprika or crushed red pepper flakes

    • Microgreens, black sesame seeds, or hemp hearts

Flavor Variations
5

  • Add sun-dried tomatoes, capers, or roasted garlic to the cheese for a Mediterranean twist

  • Use roasted mini peppers for a sweeter, softer bite

  • Swap herbs for chipotle, harissa, or curry spices for global flair

  • Serve on a platter with olives, cherry tomatoes, and crackers for a mezze vibe

Pairing Suggestions
6

  • Wine: Dry rosé, Sauvignon Blanc, or an unoaked Chardonnay

  • Cocktail: Cucumber gin spritz, dry vermouth over ice, or a smoky mezcal paloma

  • Mocktail: Mint lemonade or sparkling lime-cucumber soda

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Ingredients

For the Peppers
 12 mini sweet bell peppers (multicolor), halved lengthwise and deseeded
 Optional garnish: chopped chives, paprika, microgreens, hemp seeds, or black sesame seeds
For the Herbed Cashew Cheese
 1 cup raw cashews, soaked in hot water for 1 hour or cold water overnight
 2 tbsp tablespoons lemon juice (freshly squeezed)
 1 tbsp olive oil
 1 clove small garlic, minced
 ¼ cup water (adjust for consistency)
 1 tsp apple cider vinegar (optional, for tang)
 ½ tsp salt
 ¼ tsp black pepper
 2 tbsp nutritional yeast (optional, for cheesy flavor)
 2 tbsp fresh herbs, finely chopped (e.g. dill, chives, parsley, basil, or a mix)
Stuffed Mini Bell Peppers with Herbed Cashew Cheese
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