Description
Smoky, creamy, and deeply comforting, this plant-based take on poblano peppers in cream sauce delivers bold Mexican flavors in a luscious cashew cream base.
Ingredients
4 large poblano peppers
1 cup raw cashews (soaked)
1 cup plant-based milk (unsweetened)
1 onion, quartered
2 cloves garlic
1 tbsp olive oil
Salt and pepper to taste
Instructions
1. Soak cashews in hot water for at least 30 minutes (or overnight).
2. Roast poblano peppers until skin blisters. Place in a bowl covered to steam for 10 minutes.
3. Peel, de-stem, and de-seed the peppers.
4. Sauté onion and garlic in olive oil until soft.
5. Blend cashews, sautéed onion and garlic, poblano flesh, and milk until creamy.
6. Season with salt and pepper.
7. Return sauce to skillet and warm gently before serving.
8. Add a splash of lime juice to brighten the flavor.
Notes
Use almond or oat milk for best results.
Add lime juice at the end to enhance brightness.
Great as a dip, taco topping, or enchilada sauce.
Freeze in portions for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Blending, Sautéing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 3g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: poblano cream sauce, vegan Mexican, creamy poblano