Image of Dairy Free Poblano “Cream” Sauce

Dairy Free Poblano “Cream” Sauce

Creamy and delicious dairy free version of poblano cream sauce.

Servings:

Author:

Prep Time
10

Cook Time
15

Soak cashews
2

Total Time
25

Cuisine:

Mexican

🧂 Ingredients

1 c. Organic raw cashews
1 14 oz. can Full fat coconut milk
2 tbsp. Nutritional yeast
3 Poblano peppers
1 Onion (small)
2 tbsp. Avocado oil or ghee
2 Cloves Garlic

minced
½ to 1 tsp. Salt
¼ tsp. Black pepper

Instructions

1 Soak cashews for 2–3 hours. You can get away without soaking them, but I think
it makes sauce smoother and creamier.

Optional: Char whole peppers over open flame on stove. Place the peppers right
on the burner grates over medium flame and turn with tongs until lightly
blistered on all sides. If you don’t have a gas stove, place under the broiler
for a few minutes until the peppers blister and get a little charred. Turn to
char all sides. This step is optional but adds a nice roasted flavor.

Allow the peppers to cool for a few minutes. Rough chop the peppers and onion.

Melt avocado oil or ghee in sauce pan and add the peppers, onions, and garlic.
Sauté for 5 minutes or so, or until onions are translucent.

Drain the cashews and place in blender with coconut milk. Blend for a minute
until thoroughly blended. Add the pepper mixture and nutritional yeast
[https://amzn.to/2Xs0zoB]. Blend until very smooth and creamy.

Add salt and pepper to taste. Return to sauce pan, and simmer over low flame for
10–20 minutes to allow flavors to combine and the sauce to thicken slightly to
your desired thickness. If your sauce is thicker than you like, add additional
coconut milk, water, or broth

Use your poblano cream sauce in place of traditional enchilada sauce, or as a
topping to any Mexican dish! It’s great on nachos and tacos too! If you prefer a
lower carb option, use cauliflower rice instead of the tortillas.