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
Scale
- 2–3 roasted poblano peppers
- 1/2 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
