Poblano Cashew Cream Sauce
Cashew Cream Sauce with a Chile KickThere are many cashew cream sauces to be found on the internet. Cashews lend themselves to mimicking cream and cheese because they soften with just a little soaking and blend up beautifully. Cashew milk, cream, sweet and savory are a vegan’s best friend. I created this recipe myself after I went to a plant-based restaurant in L.A. that offered Mexican food but it was completely vegan. Instead of sour cream they had a green-tinged cream that had a nice “warmth”. When I asked what made it green the server told me it was poblano chiles. Personally I’m not much of a chile fan. I cut one up once only to have my fingertips burn for 2 days afterwards. Some chiles really pack a punch! But the sauce was mild so I got home and introduced myself to poblanos. The key is to roast them, remove the skin and seeds and what you have left is a nice flavor that won’t burn your mouth, or your fingers! As mentioned, there are a multitude of cashew cream sauces. I created this one with some trial and error and I encourage you to decide how much of each ingredient suits you best. What I provide below is a nice base and you can add to it as you see fit (I include what I do exactly) and to accommodate the taste buds of your dinners. I use this cream sauce atop many different entrees. It was first used atop my Brussels Sprouts and Beans entree you can find here.Let me know what uses you find for it and how you enjoy it!Buon Appetito!
Ingredients
- 1 small organic poblano chile – roasted and skin and seeds removed
- 1 cup organic cashews
- 1 1/2 cups filtered water
- 1/4 teaspoon garlic powder – you may wish to add more per your taste. I use about 3/8 teaspoon.
- 1/4 teaspoon onion powder – you may wish to add more; I use about 3/8 teaspoon.
- 1 organic lemon – juiced. Depending on the size of the lemon you may need more or less. If the lemon is very large start with about half the juice.
- 1-2 Tablespoons nutritional yeast. I use about 2 Tablespoons – I like the tangy cheesy flavor.
- Himalayan sea salt to taste
Instructions
- 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!
Notes
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Tried this recipe?Let us know how it was!
