Roasted Hatch Chile Cashew Cream

Roasted Hatch Chile Cashew Cream {Beard and Bonnet} #glutenfree #vegan
Roasted Hatch Chile Cashew Cream

Every day when Todd leaves for work I have a special lunch waiting for him. Some days I send soup or leftover taco stuffing’s from the night before in the form of a burrito bowl and other days when I have fresh baked gluten-free bread I send specialty sandwiches. You see, before we learned about his and Kash’s gluten intolerance I sent sandwiches all of the time. They were the norm, not a special treat. Now that we have been committed to this gluten-free lifestyle for over a year and a half now sandwiches are a delicacy. We don’t normally buy gluten free bread from the store because lets face it, it just isn’t that great and it costs way too much! Now that I am comfortable baking gluten-free bread at home I like to occasionally surprise Todd with an EPIC sandwich, because they are special! 

Homemade Vegan and Gluten-Free Millet Bread {Beard and Bonnet}
Homemade Vegan and Gluten-Free Millet Bread

This past week’s special sandwich consisted of homemade millet bread, heirloom tomatoes, spinach, roasted hatch chile slices, pickled hatch chiles, avocado, black truffle salt, and a generous schmear of my hatch chile cashew cream on both sides of the bread! Take a good look at that sandwich, because Todd said “This is the BEST sandwich I have ever eaten in my whole life!”. Holy crap people, we are counting all of the gluten filled sandwiches and all of the gluten free sandwiches at the same time!!! *I totally patted myself on the back for that one! When I mentioned that not only was the sandwich completely gluten-free, but it was vegan as well his mind was officially blown. The bread was soft with a great crust and the veggies from my CSA just cannot be beat, but that hatch chile cashew cream…well, it knocked that sandwich out of the park. It’s slightly tangy like a mayo would be with a subtle sweetness in the beginning that ends with a twinge of  heat. 

Obviously sandwiches are not the only way you could utilize this dreamy cashew cream creation, you can top nachos, add to tacos, use it as a dip, or toss it with gluten free pasta. Do you want me to keep going?


Roasted Hatch Chile Cashew Cream

This cashew cream is intended for spreading on sandwiches, schmearing on toast with roasted tomatoes, and for topping tacos. It’s slightly sweet with a spicy finish and also gluten free & vegan.

  • Author: Beard and Bonnet


  • 1.5 cups raw unsalted cashews, preferably soaked for 2-4 hours (30 minutes, in a pinch.)
  • ¾ cup filtered water
  • 23 roasted hatch chile peppers, depending on how hot you like it
  • 1 small garlic clove minced
  • ¼ cup minced red onion
  • ¾ tablespoons fresh lime juice
  • salt, to taste (about 1 tsp.)


  1. I purchased hatch chiles that were roasted on site at our local market , but roasting them yourself is really easy. Simply place the whole chiles under the broiler until blistered on all sides. (time will vary depending on the heat of your broiler). When they are completley blistered, remove and place in a bowl, cover with plastic wrap or a towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds. Blend the roasted hatch chile and the remaining ingredients in a high powered blender or food processor; stopping to scrape down the sides if necessary. Blend until your cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.


  • This will make enough cashew cream to almost fill a 16 oz. mason jar.
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  1. Kristin August 26, 2013 at 7:40 am

    YUM! Pinned it! Thank you for all that you do!

    1. Meg August 26, 2013 at 8:10 am

      Thanks Kristin!!!

  2. Kiersten @ Oh My Veggies August 26, 2013 at 4:41 pm

    I love cashew cream and I love a good veggie sandwich even more! This looks amazing. 🙂

    1. Meg August 26, 2013 at 8:50 pm

      Thank Kiersten, I swear I could eat my weight in cashew cream. I just cannot get enough.

  3. Robin August 27, 2013 at 9:23 pm

    Oh, your speaking my language! I have 10 8oz. bags of freshly roasted Hatch chili’s in my freezer right now and one lonely bag in the fridge just waiting for this recipe! I know what I am making tomorrow! Yes!

  4. Marianne Charters August 29, 2013 at 1:18 pm

    Sounds wonderful, and the pickled hatch peppers……? Simple pickle or do you add any seasonings?

      1. Marianne Charters August 29, 2013 at 4:18 pm

        yum, I have a ton of sun gold cherry tomatoes …you have inspired me!

        1. Meg August 29, 2013 at 6:38 pm

          So glad that we could inspire you!! We love sun gold cherry tomatoes, YUMMY!!!

  5. Beth @ Tasty Yummies August 29, 2013 at 2:15 pm

    OH my. I am obsessed with cashew cream, chipotle cashew cream is one of my favorites. I NEED to try this now. Thankfully there are still hatch chiles at Lazy Acres. YUMMY!

    1. Meg August 29, 2013 at 2:25 pm

      Oh wow, chipotle cashew cream does sound yummy! I finally ran out of hatch chiles and am going to have to run down and pick up a few more for another recipe idea I have:)

      1. Marianne Charters August 29, 2013 at 4:21 pm

        definitely need to try with Chipotle…..tacos come to mind

        1. Meg August 29, 2013 at 6:39 pm

          I love any kind of taco smothered in any kind of cashew cream!! Chipotle is definitely one of the next cashew cream flavors to try on my list.

  6. Tina November 13, 2013 at 3:15 pm

    SO GOOD! We shared on our Facebook page- to save time try our 505 Southwestern Roasted Green Chile… it’s all natural AND gluten free! Thanks for this stellar recipe!

    1. Meg November 13, 2013 at 7:16 pm

      Wow! What a great product, thanks so much for sharing Tina:)


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