Get ready to transform your ordinary meals into extraordinary culinary experiences with this mind-blowing Vegan Poblano Pepper Cream Sauce! Imagine a luxuriously smooth, dairy-free sauce that packs a punch of smoky poblano flavor and creamy cashew richness. Whether you're a committed vegan or just looking to spice up your recipe repertoire, this sauce is about to become your new secret weapon in the kitchen. Prepare to wow your taste buds and impress even the most discerning food critics with this incredibly simple yet devastatingly delicious sauce that comes together in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 2 cups
Ingredients
- 2 poblano peppers
- 1 cup raw cashews
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 clove garlic
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Rinse the poblano peppers under cold water to remove any dirt or debris. Pat them dry with a clean towel.
- Using a sharp knife, carefully slice the poblano peppers in half lengthwise. Remove the seeds and stems, and then chop the peppers into smaller pieces for easier blending.
- In a medium-sized bowl, soak the raw cashews in water for at least 2 hours to soften them. If you're short on time, you can also use hot water and soak them for about 30 minutes.
- Once the cashews are soaked, drain and rinse them under cold water. This will help remove any excess starch and improve the creaminess of the sauce.
- In a blender, add the soaked cashews, chopped poblano peppers, vegetable broth, nutritional yeast, lemon juice, and the clove of garlic (peeled). This combination will create a rich and creamy sauce.
- Blend the mixture on high speed until it becomes completely smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well combined.
- Once the sauce is smooth, taste it and season with salt and pepper according to your preference. If you prefer a thinner consistency, you can add more vegetable broth a little at a time and blend again.
- Transfer the blended sauce to a saucepan and heat it over medium heat. Stir occasionally to prevent sticking and ensure even heating. Cook for about 5-10 minutes, or until the sauce is heated through and slightly thickened.
- Once heated, remove the sauce from the heat and let it cool slightly before serving. This Vegan Poblano Pepper Cream Sauce can be used over pasta, as a dip, or drizzled over your favorite dishes.
- Store any leftovers in an airtight container in the refrigerator for up to a week. Reheat gently on the stove or in the microwave before serving.
Tips
- Soak Smart: For the creamiest results, take the time to soak your cashews. If you're in a hurry, use hot water to speed up the softening process.
- Blending Brilliance: Ensure a perfectly smooth sauce by blending on high speed and scraping down the sides of the blender.
- Customize Your Heat: Poblano peppers have a mild to medium heat. If you want more kick, leave some seeds in or add a touch of jalapeño.
- Consistency is Key: Adjust the thickness by adding more vegetable broth if the sauce is too thick.
- Make-Ahead Magic: This sauce can be prepared in advance and stored in the refrigerator for up to a week, making meal prep a breeze.
- Versatility Wins: Use this sauce as a pasta coating, a dip, a drizzle over roasted vegetables, or as a creamy base for other dishes.
- Nutritional Boost: The nutritional yeast adds a cheesy flavor and provides extra nutrients to this already healthy sauce.
Nutrition Facts
Calories: 174kcal
Carbohydrates: 24g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
