This poblano cream sauce recipe is super creamy, rich, with major roasted poblano pepper flavor. It’s super easy to make and only requires 5 main ingredients! Use this sauce for tacos, quesadillas, nachos, taquitos (flautas), and so much more!
What is Poblano Cream Sauce?
Poblano cream sauce is technically a poblano pepper-flavored sour cream-like sauce. It is rich in healthy fats, savory, and not spicy at all! It’s perfect for dipping flautas/taquitos, adding to tacos, soles, tostadas, and more!
This vegan poblano cream sauce is made with 5 main ingredients: poblano peppers, cashews, garlic, water, and lime juice. BUT in case you’re allergic to some of these or don’t have them, please check out my substitute options below!
Poblano Cream Sauce Ingredients and Tips:
- Poblano peppers: These are not found in all grocery stores but you can usually get them at Safeway, Raley’s, Whole Foods, Lucky, Costco, and of course, Mexican grocery stores.
- Cashews: They provide creaminess and healthy fats. A good substitute is silken tofu + 1 tbsp olive oil. You can also try using a greek-style, plain, vegan yogurt.
- Avocado: optional really, but pairs very well with poblano peppers!
- Garlic: I like to roast my garlic along with the poblano peppers but you can also add it raw.
- Water/vegetable broth: vegetable broth for more flavor!
- Spicy: I highly recommend adding 1-3 jalapeños or Serrano peppers to add a bit of heat. Roast them along with the poblano peppers to get that smoky flavor.
- Lime: optional but helps with flavor and keeping it fresh for longer!
How to Roast Poblano Peppers:
I have roasted peppers using various methods: oven, air-fryer, open flame, and griddle (stove-top). If you want more details, check out Nancy’s full guide on how to roast poblano peppers! She includes all methods I mentioned above.
Dishes that pair well with Poblano Cream Sauce:
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Poblano Cream Sauce
- Total Time: 30 minutes
- Yield: 10 1x
- Diet: Vegan
Description
This poblano cream sauce recipe is super creamy, rich, with a major roasted poblano pepper flavor. It’s super easy to make and only requires 5 main ingredients! Use this sauce for tacos, quesadillas, nachos, taquitos (flautas), and so much more!
Ingredients
- 2–3 roasted poblano peppers
- ½ cup cashews, soaked
- 1 avocado, ripe (optional)
- 3 garlic cloves
- 1 cup water or veg broth
- 1 tsp salt (or to taste)
- 2 tbsp lime juice (optional)
Instructions
- Soak cashews in hot water for 30 minutes or in room temp overnight.
- Roast poblano peppers in the oven, stove, or air fryer.
- If using the oven, broil for 15 minutes or until charred and skin bubbles. Stove: use a griddle and medium-high heat and roast for about 7 minutes on each side.
- Roast garlic if you’d like, or add raw.
- Place poblano peppers in a small plastic bag and close it tightly. This will allow it to cook further and the skins will be easier to peel off.
- Once peppers have cooled off, peel the skins off, cut them in half, and scoop the seeds out.
- Add peppers, soaked cashews, garlic, avocado, and salt to a blender. Blend until creamy and smooth!
- Enjoy with tortilla chips, tacos, burritos, or anything your heart desires.
- Prep Time: 10
- Cook Time: 20
- Category: Sauces
- Method: Air Fryer, Baking, Stove
- Cuisine: Mexican
