Roasted Poblano Cashew Cream Sauce

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 1/3 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. 

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Roasted Poblano Cashew Cream Sauce

A plate filled with quesadilla wedges and a bowl of Roasted Poblano Cashew Cream Sauce.
  • 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
Scale

Ingredients

1 batch basic cashew cream *see note 

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

1 small clove garlic, roughly chopped

1/4 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.
  • 3/4 cup filtered water, plus more for soaking
  • juice of half of 1 large lemon
  • 1/2 – 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 1/3 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. 

Keywords: cashew cream, poblano, gluten free, vegan

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