Ingredients

The following ingredients have 4 Servings
  • 4 poblano peppers
  • 7.5 oz raw cashews (soaked in water overnight, drained and rinsed)
  • 1 ripe avocado
  • 1/2 tsp kosher salt (plus more to taste)
  • juice of 2 limes
  • 1/4 cup fresh cilantro
  • 2 large scallions
  • 1/4 cup almond milk
  • garnish: chopped cilantro and olive oil drizzle

Instruction

  • Turn on the oven broiler.
  • Roast the peppers under the broiler, turning a quarter turn every 5 minutes, for 20 minutes. Put the peppers in a ziploc bag to steam for 5 minutes. Remove the charred skins and seeds.
  • Put the roasted peppers, cashews, avocado, salt, lime juice, cilantro, scallion, and almond milk in a food processor. Process until smooth. Transfer to serving bowl. Garnish with a drizzle of olive oil and some fresh cilantro. Serve with tortilla chips. Yields ~2 cups.