Jalapeño Poppers With Peanut Sauce
[Vegan]

For The Jalapeño Poppers:

• 1 1/8 cup raw cashews, soaked overnight
• 2 tablespoons nutritional yeast
• 1 tablespoon water
• 1/2 teaspoon salt, more if needed
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground coriander
• Juice from 1 lemon
• A handful of cilantro
• 1/4 cup grated vegan cheese
• 6 large jalapeño peppers
• 2/3 cup breadcrumbs
• 1 tablespoon all-purpose flour plus more for coating
• 1/2 cup unsweetened non-dairy milk
• 3 tablespoons coconut oil (or any other cooking oil), for brushing

For The Sauce:

• 1/3 cup plus 1 tablespoon smooth, unsweetened, natural peanut butter
• 2/3 cup coconut milk
• 2 small pieces of fresh ginger, finely grated
• 1 medium garlic clove, finely grated
• 2 1/2 tablespoons soy sauce or tamari
• Lime juice from 1 lime
• 1 teaspoon Sriracha
• Salt, to taste
• A generous amount of tellicherry pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 teaspoon palm sugar, finely grated