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poblano cream sauce

Poblano Cream Sauce

  • Author: Anna Rios
  • Total Time: 30 minutes
  • Yield: 10 1x
  • Diet: Vegan


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!


  • 23 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)


  1. Soak cashews in hot water for 30 minutes or in room temp overnight.
  2. Roast poblano peppers in the oven, stove, or air fryer.
  3. 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.
  4. Roast garlic if you’d like, or add raw.
  5. 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.
  6. Once peppers have cooled off, peel the skins off, cut them in half, and scoop the seeds out.
  7. Add peppers, soaked cashews, garlic, avocado, and salt to a blender. Blend until creamy and smooth!
  8. 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

Keywords: Poblano cream sauce, vegan sour cream, vegan salsa, creamy vegan sauce, mexican sauce