whole 30 cashew cheese stuffed bacon wrapped jalapenos

Y'all...I struck whole 30 gold on Saturday.

This cashew "cheese" is creamy, filling and it totally tastes like cheese! I'm totally making these on Superbowl Sunday this year.

Ingredients:

2 cups cashews, soaked in water for 4-6 hours

3 heaping tablespoons nutritional yeast

1 teaspoon minced garlic

2 teaspoons garlic salt

3/4 cups of water,  adjust as neccessary

12 fresh jalapenos, sliced in half and seeds removed

6 pieces of bacon, cut in half

So this cheese can be made in a food processor or a blender. I would have preferred to have had a food processer but had to use the blender that was at the house we stayed at because we forgot our food processor on this trip. It's important to have your cashews soaking in water until they are soft and swollen with water so that when you blend them, they turn into a paste instead of being grainy and dry. Throw contents into your food processor, holding back half of the water at first and pulse until it's nice and smooth. Add more water as necessary until you have a nice and thick paste. Taste and add more salt or nutritional yeast as necessary. The yeast is what's going to give you the cheesy taste. You may need to break this up into two batches, especially if you're using a blender. I then filled the pitted jalapeno halves and wrapped a half piece of bacon around each of them. It's hard to know how long they took in the oven because the oven we had at the house was really old. I had to set the oven at 450 and cooked them for 40 minutes to get them cooked all of the way. In a normal oven I would have set it to 350 and it would have probably taken 20 minutes.

Enjoy!