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.
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.
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