This easy poblano sauce recipe is dairy free and vegan. Roasted poblanos give the sauce a delicious spicy, earthy flavor that you can use to add flavor to a variety of different dishes. Serve up poblano cream sauce with pasta, over enchiladas and drizzle on top of tacos.
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Poblanos Resting Time 10 minutesminutes
Total Time 45 minutesminutes
Servings 6people
Calories 174kcal
Ingredients
2large poblano peppers
½red onionchopped
2clovesgarlicminced
1tablespoongrapeseed oilor other neutral oil such as sunflower, canola or vegetable oil
Place the poblano peppers on a baking tray and cook in the oven for 20 minutes. Turn the poblanos occasionally to brown on all sides. The chilies are ready when browned and tender.
Transfer the poblanos in a bowl and cover with a lid or plate. Let sit for ten minutes. Then remove the skin from the peppers.
Making the Sauce
Heat 1 tablespoon of oil in a large skillet over medium high heat. When the oil is hot, add the onions and garlic. Cook for five minutes until soft and translucent stirring occasionally.
Place the roasted peppers, onions and garlic, coconut milk, and cilantro in the blender and puree until smooth.
Return the contents of the blender to the saucepan. Add the cumin, oregano, nutritional yeast, salt and pepper. Let the sauce simmer over medium low heat for 10 minutes.
Add fresh squeezed lime juice when the sauce is ready and serve it up.
For a thicker sauce, mix 1 - 2 tablespoons of cornstarch with about ¼ cup of the hot sauce until smooth. Then return to the saucepan and cook until the sauce thickens.
Notes
Expert Tips for Making Poblano Sauce:Be sure to watch the onions and garlic closely as they cook and stir them around. They can burn very easily if left unattended.Don’t skip the squeeze of lime added to the poblano sauce at the end. It’s amazing to me how much flavor it really adds to the sauce.Use canned coconut milk to make this poblano chili recipe. The texture won’t be the same using other types of plant milks.If you prefer a thicker poblano sauce, you can add in some cornstarch to thicken it up. Check the recipe card for detailed instructions on how to make it thicker.For a more family friendly and less spicy poblano sauce, remove all the seeds and scrape out the veins when making poblano cream sauce especially if serving to kids or other family members who may not like spicy food.