Vegan Rajas Con Crema Tacos
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 almond milk (or 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 then let sit for 20 minutes before straining.
Roast the peppers on an open flame, rotating to char evenly, or preheat oven to 500 degrees F (260 degrees C), line a baking sheet with aluminum foil, add poblano peppers, roast 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, cover each with a wet paper towel, then cover the bowl with plastic wrap and let steam for 10 minutes before carefully removing the plastic wrap, peeling the skins, removing seeds and stems, and cutting peppers into strips.
Heat 2 tbsp oil in a saucepan over medium heat, cook and stir onion until soft for 5 to 10 minutes, then add garlic, followed by poblano pepper strips and corn, season with salt and pepper, and cook for 5-7 minutes before reducing 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, then stir the cashew mixture into the saucepan and simmer for about 5 minutes, tasting and adjusting seasonings as needed by adding salt and pepper.
