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
