Adding vinegar to soy milk is a vegan trick for creating a “sour” milk (similar to the tangy flavor of buttermilk). For a taste of Mexico, this recipe satisfies—serve with a piping-hot side of Tex-Mex Corn Bread (see Chapter 4).
» SERVES 4 «
1. Preheat oven to 375°F. Lightly grease a 9" × 9" baking dish.
2. In a small bowl, mix soy milk and apple cider vinegar, then set aside.
3. In a medium bowl, mix cream cheese and cheese shreds until well combined. Make a small slit at the top of each chili and stuff with 1/8 of the cheese filling. Lay stuffed chilies in prepared baking dish.
4. In a medium bowl with a whisk, stir flour, nutritional yeast, baking soda, baking powder, salt, and turmeric. Stir in soy milk-vinegar mixture. Pour into a blender and mix on high speed 1 minute.
5. Pour over chilies.
6. Bake 25 minutes or until batter is set and golden brown. Buen provecho!