Poblano Green Creamy Sauce for Pasta and Enchiladas
Equipment
- Oven (optional)
- Stove
- High Speed Blender
- Tongs
Ingredients
- 1 Cup Soaked Raw Cashews
- 3 Tbs Nutritional Yeast optional
- 1 Tsp Cracked Black Pepper
- 1 Tsp Salt
- 2 Cups Soy Milk
- 2 Cloves Minced Garlic
- 3-6 Whole Green Poblano Peppers
- 1 Box Spaghetti 14 ounces
Instructions
Roasting Poblano Peppers
- Turn on your oven to 375 F. On a baking pan lined with parchment paper place the poblano peppers that you have already rinsed and place them in the oven for 35 minutes flipping them half way.
- If you are using a stove to char make sure you are flipping the peppers every minute. A stove will be much quicker the poblano peppers will char in about 10 minutes.
- After you peppers are charred place them between napkins or in a recycle plastic bag so that the charred skins fall off.
Blending the Sauce
- In a high speed blender place all of your ingredients and blend for 2 minutes until you achieve a silky texture.
- Serve the poblano sauce with your favorite pasta or your favorite enchiladas.
Notes
I hope you enjoyed this recipe and subscribe to my newsletter so you never miss a new post. This sauce can be refrigerated for a week. Remember that you can use 3 to 6 poblano peppers. This will depend on how spicy you prefer your sauce. Be sure to follow me on social media for daily vegan meal inspiration.
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