• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
This Mess is Ours logo
  • Recipes
    • All Recipes
    • The Blog
  • Dog Life
    • Dog House Home
    • Dog Food Recipes
  • Shop
    • Snack + Supplies
      • Gluten Free (Snacks + More)
      • Kitchen Essentials
      • Lunchbox Gear
      • Pantry Staples
      • Cookbook Faves
  • About
    • My Story
    • Web Stories
    • As Seen On ATL+CO
    • PORTFOLIO
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Dogs
  • Shop
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recipes

    Roasted Poblano Cashew Cream Sauce

    A plate filled with quesadilla wedges and a bowl of Roasted Poblano Cashew Cream Sauce.
    Tweet
    Pin90
    Share
    90 Shares
    Jump to Recipe·Print Recipe

    This Roasted Poblano Cashew Cream Sauce recipe is my absolute favorite Mexican inspired topping to make for quesadillas, tacos, and enchiladas! It has a creamy, velvety texture thanks to raw cashews and it has lots of flavor from oven roasted poblano peppers, garlic, and fresh cilantro.  Your fiesta will never be bland again, from dunking crudités and tortilla chips, to drizzling over tamales, there are a million uses for this delicious, vegan Poblano Cashew Cream.

    This Roasted Poblano Cashew Cream Sauce recipe is part of our 3-part  'Choose Your Own Recipe Adventure' video series on You Tube featuring cashew cream! 

    Watch me make this delicious Roasted Poblano Cashew Cream Sauce in the video above then check out our other episodes by clicking on the links below! 

    A bowl of raw cashews next to a bowl of creamy cashew cream

    Click here to watch how simple it is to make basic cashew cream!

    A top down look at Vegan Chocolate Almond Butter Icebox Cake

    Click here to see how you can transform basic cashew cream into a decadent, vegan Chocolate Almond Butter Icebox Cake!

    This Roasted Poblano Cashew Cream Sauce is one of the easiest recipes you will ever make, but there is one kitchen skill you will need to know....

    How to roast any pepper in the oven to remove the skin

    Preheat the broiler with the rack in the upper ⅓ of the oven and line a sheet pan with aluminum foil. Place desired amount of peppers on the prepared pan with room in-between and transfer to the rack in the oven. Allow the peppers to roast for 5-6 minutes until the skin is starting to bubble and char, rotate with tongs, cook for 3-5 minutes. Repeat roasting and turning every 3-5 minutes until the entire pepper is charred and blackened and the skin has started to burst. 

    Immediately, transfer the peppers to a brown paper bag and roll the bag closed or place in a bowl and cover with plastic wrap to allow the pepper to steam. Once cooled enough to handle, peel the blackened skin of the pepper and remove the seeds. 

    Vertical image of a bowl of Roasted Poblano Cashew Cream Sauce

    If you’ve made this Roasted Poblano Cashew Cream I would be so grateful if you would rate the recipe and let me know what you think in the comments below, I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours. 

    Want to be a part of our online community outside of the blog? It’s easy!! All you have to do is follow @THISMESSISOURS on FACEBOOK, INSTAGRAM, TWITTER, YOUTUBE, or PINTEREST to see cooking demos, live #CoronaCall ‘s, and peeks into our day to day life.

    I know that you have the power to #choosewhatyouconsume and I am just SO honored that you have made the choice to spend a little bit of your time here with us, thank you!

    Print

    Roasted Poblano Cashew Cream Sauce

    A plate filled with quesadilla wedges and a bowl of Roasted Poblano Cashew Cream Sauce.
    Print Recipe
    Pin Recipe

    This recipe is part of our 3 part Choose Your Own Recipe Adventure series on You Tube featuring cashew cream!

    Click here to watch how simple it is to make basic cashew cream!

    Click here to see how you can transform basic cashew cream into a decadent, vegan Chocolate Almond Butter Icebox Cake!

     

    • Author: This Mess is Ours
    • Prep Time: 10 min
    • Cook Time: 15 min
    • Total Time: 25 minutes
    • Yield: 2 cups 1x
    • Category: Vegan
    • Method: Roasted + Blended
    • Cuisine: Vegan
    • Diet: Gluten Free

    Ingredients

    Scale

    1 batch basic cashew cream *see note 

    1 poblano pepper, roasted, peel and seeds removed **see note

    1 small clove garlic, roughly chopped

    ¼ cup chopped cilantro leaves

    zest and juice of 1 lime

    kosher salt to taste

    Instructions

    Combine  all of the ingredients in either a food processor fitted with the 's' blade for a chunkier cashew cream sauce or a high speed blender for a smooth cashew cream sauce. Blend until desired consistency. Taste and add salt if necessary. Can be stored in the refrigerator for up to 5 days.

    Notes

    *If you would like to make this recipe, but DO NOT have a batch of our basic cashew cream made already....

    Simply add the ingredients below to your blender or food processor with the other ingredients. It will take a little longer to blend and you will need to stop and scrape the sides down along the way.

    • 1.5 cups raw unsalted cashews, soaked overnight, drained, and rinsed.
    • ¾ cup filtered water, plus more for soaking
    • juice of half of 1 large lemon
    • ½ - 1 teaspoon coarse kosher salt

    **How to roast any pepper in the oven to remove the skin

    Preheat the broiler with the rack in the upper ⅓ of the oven and line a sheet pan with aluminum foil. Place desired amount of peppers on the prepared pan with room in-between and transfer to the rack in the oven. Allow the peppers to roast for 5-6 minutes until the skin is starting to bubble and char, rotate with tongs, cook for 3-5 minutes. Repeat roasting and turning every 3-5 minutes until the entire pepper is charred and blackened and the skin has started to burst. 

    Immediately, transfer the peppers to a brown paper bag and roll the bag closed or place in a bowl and cover with plastic wrap to allow the pepper to steam. Once cooled enough to handle, peel the blackened skin of the pepper and remove the seeds. 

    Nutrition

    • Serving Size: 2 tablespoons
    • Calories: 40
    • Sugar: 0.7 g
    • Sodium: 37.9 mg
    • Fat: 3 g
    • Carbohydrates: 3 g
    • Protein: 1.1 g
    • Cholesterol: 0 mg

    Keywords: cashew cream, poblano, gluten free, vegan

    Did you make this recipe?

    Tag @thismessisours on Instagram and hashtag it #thismessisours

    Recipe Card powered byTasty Recipes

    You May Also Like

    • Fall In Love With This Easy 6-Ingredient Creamy Pasta Sauce
      Fall In Love With This Easy 6-Ingredient Creamy Pasta Sauce
    • Easy Fresh Berries and Cream Roll Ups
      Easy Fresh Berries and Cream Roll Ups
    • One Of Our Favorite Recipes For Grapes, Grape Nice Cream
      One Of Our Favorite Recipes For Grapes, Grape Nice Cream
    « Vegan Chocolate Almond Butter Icebox Cake
    Gluten Free Fresh Cherry Pretzel Tart »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    EXCLUSIVE FROM GARDYN

    GET $100 OFF YOUR GARDYN ORDER - EXCLUSIVELY FROM THIS MESS IS OURS x GARDYN.

    USE PROMO CODE: THISMESSISOURS

     

    TRENDING

    • Easy Homemade Dog Food Recipe Round UpEasy Homemade Dog Food Recipe Round Up
    • The Best Casserole Recipe With Rotisserie Chicken LeftoversThe Best Casserole Recipe With Rotisserie Chicken Leftovers
    • The Best Easy Dog Food Toppers To Give Your Pup The Best Easy Dog Food Toppers To Give Your Pup 
    • Cooking An Artichoke Made Easy: Boiling an ArtichokeCooking An Artichoke Made Easy: Boiling an Artichoke
    • How to Cook Artichokes and the Best Artichoke RecipesHow to Cook Artichokes and the Best Artichoke Recipes
    • Dogs That Don't Shed: Hypoallergenic Dog BreedsDogs That Don't Shed: Hypoallergenic Dog Breeds

    About Meg

    Individual Strawberry Crisps

    Life can get pretty complicated, especially around dinner time. Whether you’ve got picky eaters, or bonafide allergy concerns, we’ve got some inspiration that’ll get you excited to bring all of those wants, needs and like-to-have’s around your family table. I’ve put together a couple of quick articles and guides to help you get started on your journey, or maybe just to help you get to know us a little better. So dig in and see what we’re all about. Just don’t judge – because we’re a total mess! More About Us

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Privacy Policy · Shop Policy

    Copyright © 2023 / This Mess Is Ours
    Lunch Monsters is a TM of This Mess Is Ours.