swirling poblano sauce in wooden bowl with spoon

Vegan Poblano Pepper Cream Sauce

The most delicious Vegan Poblano Pepper Cream Sauce to use on vegan Mexican recipes like burritos, enchiladas, tacos, over vegan buddha bowls, veggies and it's even delicious on pasta! Oil-free and only 5 ingredients!

Course Sides
Cuisine Mexican, Vegan
Keyword poblano pepper sauce, vegan mexican sauces, vegan poblano pepper cream sauce
Prep Time 15 minutes
Cook Time 20 minutes
Servings 3 cups
Calories 96 kcal
Author Brandi Doming


  • 1 cup (150g) raw, unsalted cashews
  • 1 cup water
  • 3-4 large poblano peppers (depending on how spicy your poblanos are, you may need just 3 or all 4)
  • 4 large garlic cloves (with the skins still on, DON'T peel them!)
  • 1/4 cup (60g) fresh lime juice
  • 2 teaspoons (14g) pure maple syrup (this helps balance the acidity and the spice)
  • 1 1/2 teaspoons ground cumin
  • 1/2 to 3/4 teaspoon fine salt
  • I use this scale.
  • I use this Vitamix model.


  • This recipe is wonderful and makes a lot! 3 cups of sauce! This is so there is plenty to go around for a family and have leftovers. What you don't use within the week, you can freeze.


  1. Soak the cashews in a bowl of warm water overnight if you don’t have a high powered blender like a Vitamix, then drain and rinse.

  2. Preheat the oven to 400°F and line a pan with parchment paper. Add the poblano peppers to the pan, as well as the garlic cloves (with the skins still on!). Roast for 15-20 minutes until they are looking charred like in the photos. TIP: If your poblanos are taking longer than 15 minutes, go ahead and remove the garlic, as they can burn if they go the full 20 minutes. It is ok if the poblanos aren't fully charred all over.

  3. While the poblanos are roasting, add the cashews to the blender or food processor if you don't have a powerful blender. A food processor works better than a weak blender to blend up cashews.

  4. Add the 1 cup water, lime juice, syrup, cumin and salt. Do not blend yet.

  5. Once the poblanos are done roasting, remove from the oven and allow them to cool enough to handle. Slice each pepper open and pull off the stems and scrape out the seeds of each one and discard the seeds.

  6. Add the poblano peppers, starting with just 3 poblanos, skins and all (lots of flavor there!) to the blender or food processor that has the cashews and other ingredients. Peel the skin of the garlic cloves and add those as well.

  7. Blend on high for a few minutes until 100% smooth and no more bits of nuts remain.

  8. Taste and if you'd like it spicier, add the 4th poblano pepper. Mine were really spicy and large, so I only added 3. This will vary depending on yours. I only used 1/2 teaspoon salt, but taste and add more if desired. Use on burritos, Mexican bowls or enchiladas or anything you like. It will liven up any dish!

Recipe Notes


TO FREEZE THIS SAUCE: Place in a sealed container. When ready to use, thaw overnight in the fridge and blend again to bring it back to a smooth, cohesive sauce. Heat on low and use as desired.

NUTRITION: Nutrition stats is based on 1/4 cup of the sauce as 1 serving.

Nutrition Facts
Vegan Poblano Pepper Cream Sauce
Amount Per Serving
Calories 96 Calories from Fat 53
% Daily Value*
Fat 5.9g9%
Saturated Fat 1.1g7%
Sodium 101mg4%
Potassium 203mg6%
Carbohydrates 9.9g3%
Fiber 3.5g15%
Sugar 1.4g2%
Protein 3.1g6%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.