A creamy pepper and corn Mexican dish that's perfect in tacos or paired with Mexican red rice. This vegan recipe features flavorful roasted poblano peppers blended with nutty cashews and almond milk, seasoned to perfection.
1: In a bowl, add raw cashews and cover with hot water; let sit for 20 minutes then strain.
2: Roast poblano peppers on an open flame or preheat oven to 500°F. Line a baking sheet with foil and add poblanos. Roast for 20 minutes; flip and roast for another 20 minutes until charred.
3: Place roasted peppers in a bowl, cover with a wet paper towel, and let steam for 10 minutes. Peel skins and remove seeds and stems; cut peppers into strips.
4: Heat 2 tbsp of avocado oil in a saucepan. Cook and stir the onion until soft, about 5 to 10 minutes, then add garlic.
5: Add poblano pepper strips and corn to the pan; season with salt and pepper and cook for 5-7 minutes. Reduce heat to medium-low.
6: In a blender, combine soaked raw cashews, almond milk, lemon juice, salt, garlic powder, and ground nutmeg. Blend until smooth.
7: Stir cashew mixture into the saucepan and simmer for about 5 minutes, then taste and adjust seasonings as needed.
