Easy Poblano Sauce

Course: Sauce

Cuisine: American, Mexican

Diet: Vegan

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 100kcal

This easy poblano sauce is smoky, creamy, and vegan with roasted peppers and cashews—perfect for tacos, bowls, and everything in between.

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 jalapeno optional, for spice

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.

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!!)