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

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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