Roasted chillies stuffed with cashew cheese

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Roasted chillies stuffed with cashew cheese

Suitable for vegans
Category Main course
Makes 12
Preparation 30 mins + soaking and setting
Cooking 30 mins

Rating: Rated 0 / 5 (0 ratings)

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.


  • For the cashew cheese: 200g cashew nuts, soaked in cold water overnight or a minimum of 4 hours
  • juice of ½ lemon
  • 2–3 tbsp nutritional yeast flakes
  • 12 mixed fat red and green chillies, such as jalapeños
  • 50g fresh breadcrumbs
  • zest of 1 lemon
  • 3 tbsp chopped finely parsley
  • black pepper
  • 50–75ml cold water, for blending
  • 1 tsp garlic powder
  • ½ tsp salt
  • olive oil, for roasting and frying
  • 1 clove garlic, finely chopped
  • 3 tbsp chopped finely chives
  • pinch of Aleppo chilli flakes


Stage 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. Blend until very smooth, adding more water if necessary to help the nuts to process, then taste and adjust the flavour. 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.

Stage 2

Preheat the oven to 200C/fan 180C/gas 6. Place the whole chillies in a roasting tin and drizzle with a little olive oil. Roast for
10–15minutes or until they are just softening and the skin is blistered.

Stage 3

Allow the chillies to cool enough to handle then, using a small sharp knife, carefully slit a them open from just below the stalk to almost the end tip. Carefully scoop out the seeds and discard.

Stage 4

Heat 1 tablespoon of olive oil in a frying pan, then fry the breadcrumbs until golden and crisp. Add the garlic 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, decant into a small bowl and set aside.

Stage 5

Remove the cashew cheese from the muslin, and empty into a mixing bowl. Add the remaining chopped fresh herbs, remaining lemon zest, Aleppo chilli flakes and black pepper. Taste and adjust the seasoning to suit.

Stage 6

Fill a piping bag with the cashew cheese mixture and pipe a little into the cavity of each chilli. Alternatively, use two teaspoons to carefully fill each cavity with the cashew cheese. Top each chilli with a spoonful of the breadcrumbs, then either serve at once or pop into a hot oven for a few minutes to warm through.
COOK'S TIP If you're not keen on hot chillies, substitute with baby bell peppers. If you have any cashew cheese left over, it will keep for up to 5 days in the fridge. Vegetarians could substitute the cashew cheese with ricotta or soft goat's cheese.


Roasted chillies stuffed with cashew cheese


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: 135g
  • Fat: 10g
  • Saturated fat: 2g
  • Protein: 5g
  • Carbohydrates: 6g
  • Sugars: 2g
  • Fibre: 1g
  • Salt: 0.06g

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