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vegan rajas con crema

Vegan Rajas Con Crema

  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


Vegan rajas con crema is a creamy dish using savory, roasted poblano peppers, onions, and garlic. It’s a true Mexican comfort recipe that is slightly spicy, creamy, healthy, and authentic. The creamy “crema” complements the flavor of the poblano peppers nicely and is perfect to stuff into a tortilla.


  • 6 poblano peppers
  • 1 medium onion, sliced
  • 1 teaspoon garlic, minced
  • 1/2 cup vegetable broth or water
  • 1 cup pinto beans (or beans of choice)


  • 1 cup raw cashews, soaked
  • 2/3 cup water
  • 1 tbsp apple cider vinegar
  • 2 garlic cloves
  • 1/23/4 tsp salt



  1. Soak cashews overnight or boil in hot water for 20 minutes.
  2. Blend all ingredients together until smooth. Taste and adjust salt as needed.


  1. Roast poblano peppers on the griddle or oven until charred on all sides. If using the oven, bake at 400 F for 20 minutes and then 2-3 minutes on “broil”.
  2. Immediately place hot poblanos inside a plastic bag and seal tight. Let sit inside a plastic bag for 10 minutes.
  3. Once peppers cool off, peel the skins to the best of your ability. Slice into long, thin slices.
  4. Turn pan on medium heat and add oil. Once hot, add onions and cook for 2-3 minutes. Deglaze with vegetable broth or water if they begin to stick to the pan.
  5. Add garlic and cook for 30 seconds. Next, add sliced poblano peppers, beans, and sauté for a few minutes until everything is hot.
  6. Pour cashew crema into the pan and mix everything in until well incorporated. Add extra vegetable broth/water to thin out the sour cream to your liking.
  7. Serve with corn tortillas or add to quesadillas, burritos, and more!
  • Category: Mexican
  • Method: Stove
  • Cuisine: Mexican

Keywords: vegan rajas con crema, vegan poblano pepper recipe, poblano pepper recipes