Why You’ll Love This Recipe
This Roasted Poblano Sauce is bursting with flavor from the smoky, roasted poblano peppers and the creamy texture from cashews. It’s not only dairy-free and vegan but also incredibly easy to make. The combination of lime juice, garlic, and maple syrup balances the richness of the cashews and adds a zesty, sweet element to the sauce. It’s a great addition to many dishes and can be used as a condiment or even a dressing. This sauce adds a burst of fresh, smoky flavor to whatever you choose to pair it with.
Ingredients
- 2 poblano peppers
- ½ cup raw cashews (soaked in very hot water for 20-30 minutes or in room temperature water overnight)
- ¼ cup plant milk (cashew milk, or any plant-based milk of your choice)
- 2 cloves garlic
- ¼ cup lime juice (or the juice of 2 limes)
- 1 tablespoon pure maple syrup
- ½ teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the poblano peppers: Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast them for 20-25 minutes, or until the skin is charred and blistered, turning occasionally. Alternatively, you can roast them over an open flame on a gas stove.
- Peel the peppers: Once the peppers are roasted, remove them from the oven and let them cool for a few minutes. Once cooled, peel off the skin, remove the seeds, and roughly chop the peppers.
- Blend the sauce: In a blender or food processor, combine the roasted poblano peppers, soaked cashews, plant milk, garlic, lime juice, maple syrup, and salt. Blend until smooth and creamy, scraping down the sides as needed. Adjust the seasoning to taste by adding more salt or lime juice if desired.
- Serve: Pour the sauce into a bowl and use it immediately, or refrigerate it for later use.
Servings and Timing
- Servings: Approximately 1 cup of sauce (enough for 4-6 servings)
- Prep time: 5 minutes (not including soaking time for cashews)
- Cook time: 25 minutes (roasting the poblano peppers)
- Total time: 30 minutes
Variations
- Add some heat: For an extra kick, add a jalapeño or a small green chili when blending the sauce.
- Make it smoky: If you like more smoke, add a pinch of smoked paprika or a dash of liquid smoke to the sauce.
- Herb-infused: You can blend in some fresh cilantro or parsley for added herbaceous flavor.
- No cashews?: If you’re allergic to nuts or don’t have cashews on hand, you can use sunflower seeds or tahini as a substitute to create a creamy base.
- Add a savory twist: A little miso paste or nutritional yeast can add a savory, umami depth to the sauce.
Storage/Reheating
- Storage: Store leftover Roasted Poblano Sauce in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the sauce on the stove over low heat, stirring occasionally, or in the microwave in short intervals. You may need to add a little extra plant milk to thin the sauce if it thickens after refrigerating.
FAQs
1. Can I use a different type of pepper instead of poblano?
Yes, you can use other mild peppers like Anaheim or hatch peppers. These peppers will provide a similar smoky flavor, though the taste might vary slightly.
2. Can I make the sauce spicier?
Absolutely! Add a jalapeño, serrano, or a few chili flakes to the sauce for a spicy kick. Adjust the heat according to your preference.
3. How long does the Roasted Poblano Sauce last in the fridge?
The sauce will stay fresh in the refrigerator for about 3-4 days. Be sure to store it in an airtight container to preserve its flavor.
4. Can I freeze this sauce?
Yes, you can freeze Roasted Poblano Sauce for up to 3 months. Store it in a freezer-safe container and thaw it in the refrigerator before reheating.
5. What can I serve this sauce with?
Roasted Poblano Sauce is versatile and can be used with tacos, grilled vegetables, burritos, nachos, roasted potatoes, or as a dressing for salads or bowls.
6. Can I make the sauce spicier with chipotle peppers?
Yes, adding a chipotle pepper (or two) will give the sauce a smoky and spicy depth. Just make sure to remove the seeds if you want less heat.
7. Can I use a different type of milk for the sauce?
Yes, you can use any plant-based milk, such as almond, oat, or soy milk. Adjust the consistency by adding more or less milk based on your preference.
8. Do I need to peel the roasted poblano peppers?
Yes, it’s best to peel the charred skin off the poblano peppers to get a smooth, creamy texture for the sauce. The skin can be bitter, so removing it helps with flavor.
9. Can I make this sauce ahead of time?
Yes, you can prepare the Roasted Poblano Sauce ahead of time and store it in the fridge for later use. The flavors will deepen and develop as it sits.
10. Is this sauce gluten-free?
Yes, this Roasted Poblano Sauce is naturally gluten-free, making it a great option for those following a gluten-free diet.
Conclusion
Roasted Poblano Sauce is a deliciously creamy and smoky condiment that adds a burst of flavor to any dish. Whether you drizzle it over tacos, use it as a dip, or mix it into grain bowls, this sauce is incredibly versatile and sure to elevate your meals. It’s easy to make, vegan-friendly, and packed with flavor, making it a must-have addition to your recipe collection.
Print
Roasted Poblano Sauce
- Total Time: 30 minutes
- Yield: 1 cup of sauce (4-6 servings)
- Diet: Vegan
Description
Roasted Poblano Sauce is a creamy, smoky, and flavorful sauce made with roasted poblano peppers and cashews. This vegan-friendly sauce adds a burst of richness and a mild heat to tacos, grilled vegetables, roasted potatoes, and more. Quick and easy to make, it’s the perfect addition to your meal repertoire.
Ingredients
2 poblano peppers
½ cup raw cashews (soaked in hot water for 20–30 minutes or room temperature water overnight)
¼ cup plant milk (cashew milk or any plant-based milk)
2 cloves garlic
¼ cup lime juice (or juice of 2 limes)
1 tablespoon pure maple syrup
½ teaspoon salt
Instructions
-
Roast the poblano peppers: Preheat oven to 450°F (232°C). Place poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until charred. Alternatively, roast over an open flame on a gas stove.
-
Peel the peppers: Let peppers cool, then peel off the skin, remove seeds, and chop the peppers.
-
Blend the sauce: In a blender or food processor, combine roasted poblano peppers, soaked cashews, plant milk, garlic, lime juice, maple syrup, and salt. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning with more salt or lime juice if desired.
-
Serve: Pour the sauce into a bowl and serve immediately or refrigerate for later use.
Notes
-
Add heat: For extra spice, include a jalapeño or small green chili.
-
Smokier flavor: Add smoked paprika or a dash of liquid smoke.
-
Nut-free: Use sunflower seeds or tahini as a substitute for cashews.
-
Add herbs: Fresh cilantro or parsley can be blended for added flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Mexican
