Sauces, and dressings

Poblano “Cream” Sauce {dairy free, paleo, low carb}

I loooove poblano cream sauce! It’s spicy and creamy and and savory—it takes any Mexican food up a notch! My original poblano cream sauce uses the obvious—cream, but I have since decided that (at least for now) dairy and I are not meant for each other. My kids absolutely love putting this sauce on tacos, enchiladas, and nachos, and quesadillas, and I didn’t want to be left out (plus I like a challenge), so after a few tries, I finally got it! Dairy Free Poblano Cream Sauce!

The cream, butter, and cream cheese have been swapped for cashews, coconut milk, and nutritional yeast. It’s hard to believe that both recipes taste almost the same. I had my son taste test it because when it comes to food, he has a great palete and is brutally honest. He said he wouldn’t have known the difference!

My original version with dairy has a lower carb count than this one, and while not technically keto (see macros below) on its own, this dairy free sauce is low carb and can fit into a ketogenic diet as long as the rest of your meal fits within your plan!

If you prefer poblano cream sauce made with dairy, go here.

Equipment

High Powered Blender like a, Vitamix, Nutri Ninja, or Blendtec*

*I have a Blendtec and it works great for making this sauce super smooth. I love my Blendtec and highly recommend! I haven’t tried the Vitamix or Nutri Ninja, so I can’t comment on their performance, but I’ve heard good things about them.

Ingredients

2–3 poblano peppers

½ Onion

2 tbs. Avocado oil or ghee

2 Cloves garlic, minced

1 c. Organic raw cashews

1 can. Full fat coconut milk

2 tbsp. Nutritional yeast

½ to 1 tsp. Salt

¼ tsp. Black pepper

Directions

Soak cashews for 2–3 hours. You can get away without soaking them, but I think it makes sauce smoother and creamier. If you don’t soak, make sure you have a really great blender!

Optional: Char whole peppers over open flame on stove. Place the peppers right on the burner grates over medium flame and turn with tongs until lightly blistered on all sides. If you don’t have a gas stove, place under the broiler for a few minutes until the peppers blister and get a little charred. Turn to char all sides. This step is optional but adds a nice roasted flavor.

Allow the peppers to cool for a few minutes. Rough chop the peppers and onion.

Melt avocado oil or ghee in sauce pan and add the peppers, onions, and garlic. Sauté for 5 minutes or so, or until onions are translucent.

Drain the cashews and place in blender with coconut milk. Blend for a minute until thoroughly blended. Add the pepper mixture and nutritional yeast. Blend until very smooth and creamy.

Add salt and pepper to taste. Return to sauce pan, and simmer over low flame for 10–20 minutes to allow flavors to combine and the sauce to thicken slightly to your desired thickness. If your sauce is thicker than you like, add additional coconut milk, water, or broth.

Use your poblano cream sauce in place of traditional enchilada sauce, or as a topping to any Mexican dish! It’s great on nachos and tacos too! If you prefer a lower carb option, use cauliflower rice instead of the tortillas. Makes about 2 cups of sauce. Enough for a batch (about 6) enchiladas, or to top 6–8 burrito bowls. Poblano Cream sauce is also delicious for nachos or chips!

Macros for 1/8 of recipe

Net carb count excludes fiber and sugar alcohols.

Calories: 240
Fat=22g
Protein: 5g
Carbs: 9.5g
Fiber: 1g
Net carbs: 8.5g

Protein: 7% 16 cal
Fat: 77% 186 cal
Carbohydrates: 16% 38 cal

Poblano “Cream” Sauce is great with my 2 Ingredient Plantain Tortillas

Dairy Free Poblano “Cream” Sauce

Creamy and delicious dairy free version of poblano cream sauce.

Cuisine Mexican

Prep Time 10 minutes

Cook Time 15 minutes

Soak cashews 2 hours

Total Time 25 minutes

Ingredients

1 c. Organic raw cashews
1 14 oz. can Full fat coconut milk
2 tbsp. Nutritional yeast
3 Poblano peppers
1 Onion (small)
2 tbsp. Avocado oil or ghee
2 Cloves Garlic minced
½ to 1 tsp. Salt
¼ tsp. Black pepper

Instructions

Soak cashews for 2–3 hours. You can get away without soaking them, but I think it makes sauce smoother and creamier.
Optional: Char whole peppers over open flame on stove. Place the peppers right on the burner grates over medium flame and turn with tongs until lightly blistered on all sides. If you don’t have a gas stove, place under the broiler for a few minutes until the peppers blister and get a little charred. Turn to char all sides. This step is optional but adds a nice roasted flavor.
Allow the peppers to cool for a few minutes. Rough chop the peppers and onion.
Melt avocado oil or ghee in sauce pan and add the peppers, onions, and garlic. Sauté for 5 minutes or so, or until onions are translucent.
Drain the cashews and place in blender with coconut milk. Blend for a minute until thoroughly blended. Add the pepper mixture and nutritional yeast. Blend until very smooth and creamy.
Add salt and pepper to taste. Return to sauce pan, and simmer over low flame for 10–20 minutes to allow flavors to combine and the sauce to thicken slightly to your desired thickness. If your sauce is thicker than you like, add additional coconut milk, water, or broth
Use your poblano cream sauce in place of traditional enchilada sauce, or as a topping to any Mexican dish! It’s great on nachos and tacos too! If you prefer a lower carb option, use cauliflower rice instead of the tortillas.

Notes

Equipment Recommendation: In order to blend cashew into a creamy sauce, I highly recommend a high-powered blender like a Vitamix, Nutri Ninja, or Blendtec. I have a Blendtec and it worked great for making this sauce super smooth. I love my Blendtec and highly recommend. I haven’t tried the Vitamix or NutriNinja, so I can’t comment on their performance, but they both have excellent reputations. A regular blender or food processor will probably work for this recipe, but the sauce may not be quite as smooth.