Cheesy Stuffed Paquillo Peppers

Have you ever passed the tapioca starch at the grocery store and wondered what in the world people use it for? Well, as it turns out, it can lend a key hand at making an awesome, meltable vegan cheese that can be made on the stovetop, literally in minutes. The cheese sort of resembles burrata, and has a great stretchy consistency, thanks to the tapioca starch. Tapioca comes from cassava root, so it is basically nothing more than a clean, plant-based stabilizer. I put it to the test with some paquillo peppers, and came up with this healthful version of the ubiquitous jalapeño popper. You can use paquillos, baby bells, jalapeños, or other stuff-able small chile, just make sure you are ready for whatever heat comes with whatever chile you choose. For example, a habanero would be adorable, but so hot you might not enjoy the cheese part. Have fun!

cashew mozzarella-stuffed paquillo peppers

For the Cheese:
There are several recipes for this type of cheese. Until I create one of my own, I like this adaptation from It Doesn’t Taste Like Chicken the best:

¼ cup raw cashews, soaked for a couple hours
1 cup water
3 tbsp + 2 tsp tapioca starch (a.k.a. tapioca flour)
1 tbsp of nutritional yeast
1 tsp lemon juice
½ tsp salt
¼ teaspoon garlic powder Read More