Vegan Rajas Con Crema
Ingredients
- 4-5 poblano pepper
- 2 tbsp avocado oil
- 1 yellow or white onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups frozen corn
- 1 cup raw cashews
- 1 1/2 cup plain unsweetened any plant milk
- juice of 1 lemon
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground nutmeg
Preparation
In a bowl add raw cashews and cover with hot water… let sit for 20 minutes then strain
In this step you could either roast your peppers on an open flame, rotating, making sure it gets evenly chard or preheat oven to 500 degrees f (260 degrees c)
Line a baking sheet with aluminum foil and add poblano peppers
Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more
Place roasted peppers in a bowl and each individual one with a water paper towel then cover bowl with plastic wrap; let steam for 10 minutes
Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems
Cut peppers into strips
Heat 2 tbsp oil in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes then addd garlic
Add poblano pepper strips and corn; season with salt and pepper then cook for 5-7 minutes
Reduce heat to medium-low
In a blender combine soaked raw cashews, almond milk, juice of 1 lemon, salt, garlic powder and ground nutmeg
Blend on high until smooth
Stir in cashew mixture and keep on simmer for about 5 minutes
Taste and adjust seasonings as needed adding salt and pepper
