Poblano Crema
This creamy Poblano Crema is made from roasted poblano peppers that are blended into a creamy cashew sour cream. You will want to put this on everything!
What Are Poblano Peppers
Poblano peppers are a type of chili pepper that are commonly used in Mexican cuisine. They have a mild to medium heat level, with a slightly sweet and smoky flavor. They are usually dark green in color, and have a heart shaped appearance. 
They are found in the produce section of most grocery stores. I love roasting them to bring out their lovely flavor.
How To Roast Poblano Peppers
To roast poblano peppers:
- Preheat the oven to 400°F (200°C).
- Place whole poblano peppers on a baking sheet.
- Roast the peppers for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
- Remove the peppers from the oven and place them in a bowl, cover with plastic wrap and let steam for 5-10 minutes.
- Peel the skin off the peppers, remove the stem and seeds, and use as desired.
You can also roast poblano peppers on the stovetop by charring them on a gas stove or griddle until blackened and blistered, then following steps 4 and 5.
How To Make Poblano Crema
First, roast your poblano peppers. For this recipe I use two medium poblano peppers. After you have roasted them and the seeds are removed, cut them into pieces. Now, create a cashew sour cream to blend in with the poblanos.
Place some cashews, lemon juice, salt, dijon mustard and water in a high speed blender. I like to add 1/4 teaspoon of a powder called lactic acid Found Here but this is totally optional. It just adds a little dairy like sour cream flavor that I love.
Add in your roasted and roughly chopped peppers and blend for about 3 minutes. Make sure you blend for a long time to ensure that the cashews are smooth and not chunky. Now you have a delicious poblano crema that you will want to put on everything from tacos, to nachos, to burritos and bowls. Enjoy!
Poblano Crema
Equipment
- 1 high speed blender
Ingredients
- 2 medium roasted poblano peppers
- 1 cup raw cashews*
- 1½ Tbsp lemon juice
- ¼ teaspoon salt
- ¼ teaspoon dijon mustard
- ¼ teaspoon lactic acid powder (optional)
- ½ cup water
Instructions
- Place all ingredients in a blender and blend for 3-4 minutes or until smooth.
Notes
Nutrition
