Place a mixing bowl, add almond flour, almond milk, lemon juice, nutritional yeast, and sea salt.
Set aside for 10 minutes.
To a blender jar, add the almond mixture and blend to a smooth pliable in texture. Add milk if needed to dilute. Set aside.
Prepping
Preheat the oven to 350 F.
Cut the jalapenos into two, and remove the seeds and the pith.
Stuffing
Stuff each half of the jalapeno with the almond cream cheese.
Baking
Bake for 20 minutes or until the edges of the jalapeno becomes soft.
Serve as finger food snack or enjoy along with a ranch.
Notes
While making almond cream cheese, add almond milk more if the dough is tough.And add almond flour to thicken the dough. The seeds and the pith holds the heat, remove them for mild jalapeno poppers.