- 16 ounces (450 g) whole jalapeño peppers (12–14 peppers)
For the “Cream Cheese” Filling:
- 6 ounces (170 g) firm tofu, drained
- 1/3 cup (50 g) cashews, soaked for at least 2 hours in water
- 1–2 cloves garlic, peeled
- 1 tablespoons fresh lemon juice (about 1/2 a lemon)
- 1/2 teaspoon salt
For the Batter:
- 1/2 cup (60 g) gluten-free all purpose flour blend
- 1/2 cup (120 ml) unsweetened soy milk (or another plant milk)
- 2 teaspoons nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
For the “Breadcrumbs”
- 3/4 cup (120 g) medium-grind cornmeal
- 3/4 cup (68 g) blanched almond flour
- 1/4 teaspoon salt
- Spray oil (optional)