Preheat oven to 425F. Lay the Poblano pepper side-by-side on a baking sheet. Wrap some garlic cloves in aluminum foil and also place those on the baking sheet. Pop the sheet in the oven for about 15-20 minutes. You can turn the pepper over halfway through if you desire. If using an open flame, you can also just char the peppers and not roast the garlic cloves!
Add cashews, water, lime juice and let it soak in the blender (don't blend yet!) while the peppers are roasting
Once the peppers are cooked, allow them to cool down for a minute. Chop off the stems of the pepper, use a spoon to remove the seeds and then pop the rest into the blender along with the roasted garlic cloves. Optional: You can remove the translucent skin of the peppers. If the skins are not easily removable, then place the peppers in a Ziploc bag and allow them to steam for a minute or two. This will make it easier to peel.
Blend on smoothie setting or high power for about 3-5 minutes depending on the strength of your blender, until you reach a smooth, sauce like consistency. Serve on everything and enjoy!
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!!)