Roasted Poblano Cashew Cream Sauce

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

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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!




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


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.


*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. 


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