Take 1 cup of cashews and put in a glass container with 1 1/2 cups water to soak for about 15-20 minutes.
Heat your oven to roast.
While waiting for it to warm up, wash your poblano, dry it and rub it between your hands with a scant 1/4 teaspoon of avocado oil.
Place the oiled chile on a cookie sheet and place in the oven for about 5 minutes. The skin should start to blister and turn black. Turn it over and place back in the over for another 5 minutes.
While the poblano is cooking measure out the rest of your ingredients.
Remove the chile from the over and set aside to cool for a few minutes – it doesn’t take long. Once it is cooled, carefully remove the outer blistered skin, cut off the top of the chile’s stem and remove all the seeds from within.
Place the cashews, water, garlic powder, onion powder, lemon juice and nutritional yeast into a high speed blender. Blend until combined. Now take 1/2 of the poblano and place in the blender. Blend on high until very smooth.
At this point taste the cream sauce and adjust the flavors to your liking. The poblano lends a mild heat; if you want more use the other half. The nutritional yeast lends a tangy, cheesy flavor; if you like you can add more of it as well. The same goes for the onion, garlic, lemon and salt. Add a bit more depending on the flavor profile you’re trying to create.
If you “mess up” and it’s too flavorful, just add a little more cashew and water – nothing can’t be fixed!