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Easy Poblano Sauce
This creamy, vegan poblano sauce recipe comes together in under 30 minutes. Roasted poblano peppers and cashews makes this a delight. Nut free options also included in recipe card!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 100 kcal
Course:
Condiments
Cuisine:
American , Mexican
Ingredients
- 3 poblano peppers also called pasilla peppers
- 3 garlic cloves
- 1 cup raw cashews unsalted / unroasted, substitute 1–2 ripe avocados for cashews and water.
- 1 cup water
- 1 tablespoon lime or lemon juice
- 1 Jalapeño optional, for spice
Instructions
- Place cashews, water, and lime juice in a blender. Let them soak (do not blend yet).
- Preheat oven to 425°F (218°C). Place poblano peppers on a baking sheet. Wrap garlic cloves in foil and place on the same sheet. Roast for 15–20 minutes, turning peppers halfway through for even charring.If using a gas stove or grill: place the peppers directly over the flame, turning occasionally until the skin is completely blackened and blistered. Use tongs to handle the peppers and rotate them evenly. Skip roasting the garlic if using this method.
- Once roasted, transfer peppers to a bowl and cover with plastic wrap (or place in a zip-top bag) for 2 minutes to steam. This helps loosen the skins. Remove the stems, peel off the charred skins (optional), and scoop out the seeds.
- Add the roasted garlic and peeled poblanos to the blender. Blend on high speed (smoothie setting) for 3–5 minutes, or until smooth and creamy. If needed, add water gradually to thin to your desired consistency.
- Use immediately as a dip, spread, or sauce for tacos, enchiladas, or grain bowls. Store in an airtight container in the fridge for up to 5 days.
Cup of Yum
Notes
- To make this nut free, just pop in 1-2 avocados instead of using cashew nuts and water. This will add the cream factor without using nuts!
- To make this spicier, add a jalapeno or Serrano pepper into the mix! The sauce, as made, is not super spicy.
- To thin the sauce out (say for using as a dressing or to top off enchiladas) just add some water (eyeballing is totally fine!!)
Nutrition Information
Calories
100kcal
(5%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
5mg
(0%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
165IU
(3%)
Vitamin C
37mg
(41%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 100
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 37mg | 41% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.