Vegan Poblano Pepper Cream Sauce

Step 1

Soak the cashews in a bowl of warm water overnight if you don’t have a high powered blender like a Vitamix, then drain and rinse.

Step 2

Preheat the oven to 400°F and line a pan with parchment paper. Add the poblano peppers to the pan, as well as the garlic cloves (with the skins still on!). Roast for 15-20 minutes until they are looking charred like in the photos. TIP: If your poblanos are taking longer than 15 minutes, go ahead and remove the garlic, as they can burn if they go the full 20 minutes. It is ok if the poblanos aren't fully charred all over.

Step 3

While the poblanos are roasting, add the cashews to the blender or food processor if you don't have a powerful blender. A food processor works better than a weak blender to blend up cashews.

Step 4

Add the 1 cup water, lime juice, syrup, cumin and salt. Do not blend yet.

Step 5

Once the poblanos are done roasting, remove from the oven and allow them to cool enough to handle. Slice each pepper open and pull off the stems and scrape out the seeds of each one and discard the seeds.

Step 6

Add the poblano peppers, starting with just 3 poblanos, skins and all (lots of flavor there!) to the blender or food processor that has the cashews and other ingredients. Peel the skin of the garlic cloves and add those as well.

Step 7

Blend on high for a few minutes until 100% smooth and no more bits of nuts remain.

Step 8

Taste and if you'd like it spicier, add the 4th poblano pepper. Mine were really spicy and large, so I only added This will vary depending on yours. I only used 1/2 teaspoon salt, but taste and add more if desired. Use on burritos, Mexican bowls or enchiladas or anything you like. It will liven up any dish!