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Roasted Poblano and Cilantro Cashew Cream

Parmesan & Polenta Oven Baked Sweet Potato Fries recipe by @beardandbonnet on www.thismessisours.com

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5 from 1 review

This sauce is great on burgers and for dipping fries, but it's also amazing on tacos, avocado toast, burrito bowls, and even poured over fresh baked enchiladas!

Ingredients

Scale
  • 1 1/2 cups raw unsalted cashews, soaked for 4 hours in cool water or 30 minutes in boiling water, drained and rinsed
  • ¾ cup water
  • 1 roasted poblano pepper
  • 1 small garlic clove minced
  • ¼ cup chopped cilantro
  • ¼ cup minced red onion
  • 1 tablespoon fresh lime juice
  • salt, to taste

Instructions

  1. Preheat the broiler.
  2. Place the poblano pepper on a small baking sheet under the broiler turning every 3-5 minutes until blistered on all sides. When it’s fully blistered and blackened, transfer the pepper to a bowl then cover with plastic wrap or a towel. Set aside for 10-15 minutes, until cool enough to handle. Use your fingers to slide off the skin and remove the stem and seeds. Blend the cashews, water, roasted poblano, garlic, cilantro, onion and lime juice in a high powered blender until completely smooth, stopping to scrape down the sides as necessary. Taste and adjust the seasonings to your liking.
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