Description
A creamy, smoky, plant-based roasted poblano peppers sauce that elevates everything from tacos to grain bowls, made in under 25 minutes.
Ingredients
3 large poblano peppers, roasted
½ cup raw cashews (soaked 30 min)
1 clove garlic
Juice of 1 lime
½ tsp sea salt
¾ cup vegetable broth (unsalted)
Instructions
1. Roast poblanos over a gas flame, broiler, or skillet until charred.
2. Place roasted poblanos in a bowl or bag to steam for 10 minutes.
3. Peel off blackened skins, remove stems and seeds.
4. Drain soaked cashews and add to a blender.
5. Add roasted poblanos, garlic, lime juice, salt, and broth.
6. Blend on high until smooth and creamy.
7. Taste and adjust seasoning as needed.
8. Serve warm or chilled.
Notes
Optional: Add nutritional yeast for cheesy depth or cumin for smokiness.
Stores in fridge for 5 days or freezer for up to 3 months.
Freeze in cubes for quick reheating.
Add jalapeño or chipotle for more heat, or nut butter to soften excess spice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tbsp
- Calories: 45
- Sugar: 0.5g
- Sodium: 140mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg
Keywords: poblano sauce, vegan poblano recipe, roasted poblano cream, creamy pepper sauce