Vegan Mason Jar Taco Salad recipe by @beardandbonnet on

Roasted Poblano Dressing

  • Author: Beard and Bonnet
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: a little over 2 cups



  • 1 1/2 cups raw unsalted cashews (soaked 30 minutes, if you think about it)
  • ¾ cup Silk unsweetened original cashew milk
  • 1 roasted poblano pepper
  • 1 small garlic clove minced
  • ¼ cup chopped cilantro
  • ¼ cup minced red onion
  • ¾ tablespoons fresh lime juice
  • salt, to taste (about 1 tsp.)


Roast the poblano pepper.

  1. Place under the broiler until blistered on all sides. (time will vary depending on the heat of your broiler). When it’s fully blistered, remove and place in a bowl and cover (not touching) 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.

Make the dressing

  1. Blend roasted poblano and all ingredients in a high powered blender (best results from a vitamix or similar). Taste and adjust seasonings to your liking.

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