In a medium sized bowl, cover the raw cashews with warm water and soak for 4 hours.
After the 4 hours of soaking the cashews, rinse, drain, and then add to a high speed blender.
Continue by adding to the blender; the plant based milk, maple syrup, lemon juice, all the seasonings, balsamic vinegar, apple cider vinegar, and arrow root.
Blend everything on high until everything is smooth and creamy.
Pour the cheese into a small sauce pan and cook at a medium heat for about 5 to 7 minutes or until the cheese has thickened.
Once thickened, remove from heat, and set aside to cool.
Preheat the oven to 375°F.
Prepare a baking sheet with parchment paper and set aside.
Next cut in half the washed peppers and remove the seeds.
Once the cream cheese is cooled, scoop the cheese and add to each half small pepper.
Place the filled peppers onto the baking sheets.
Next, slide the baking sheets into the oven and bake for about 6 minutes.
After 6 minutes, turn the baking sheet around and continue to bake for another 6 minutes.
Once the peppers are slightly softened, remove from the oven.
Leave the peppers to cool on the baking sheet before serving.
Serve with a drizzle of sriracha sauces and a sprinkle of fresh herbs of your choice.
