Ingredients

The following ingredients have 11 Servings
  • 10-12 small tortillas (5-inches) use corn or flour or make your own.
  • Cashew Cheese (or sub goat cheese,  or smoked mozzarella, Oaxacan string cheese,  melty cheese or vegan cheese!)
  • 1-2 tablespoons olive oil
  • 1 sweet onion, thinly sliced
  • 2 cup veggies, diced small or thinly sliced- zucchini, summer squash- or add peppers, corn, mushrooms, etc.
  • 2 cloves garlic, rough ch0pped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano, or thyme
  • 6-10 squash blossoms-optional
  • 1  large fresh poblano pepper
  • 1 cup cilantro ( small stems ok)
  • 1/2 cup pumpkin seeds
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 1 teaspoon coriander
  • 1 1/2 cups raw cashews, soaked in water, 3-24 hours
  • 3/4 teaspoon salt
  • 3-6 tablespoons water
  • 2-3 teaspoons apple cider vinegar
  • optional additions: nutritional yeast, smoked paprika, granulated garlic, fresh herbs ( basil, cilantro parsley, cilantro, dill, etc.)  or dried herbs (oregano, thyme, rosemary)

Instruction

  • Soak Cashew in water 3-24 hours. Drain the cashews saving the water.
  • Place in a food processor with the salt and apple cider vinegar and pulse repeatedly. Scrape down the sides and continue blending, repeating if necessary.
  • Add the water, with the motor running, a tablespoon at a time to get the desired consistency. Add any additional seasonings. Store in the fridge in a sealed jar until using. This will keep 4 days.
  • Roast the poblano chili directly over a gas flame on the stovetop, until blackened and blistered on all sides – or broil ( or roast) in the oven until skins blister. Place in a paper bag or wrap in a towel to steam for 10 minutes (this will soften the chili).
  • Remove the stem and seeds and most of the charred bits- leaving a little char is good here.
  • Place in the food processor with the rest of the ingredients- cilantro, pumpkin seeds, oil, water, garlic, salt, coriander.
  • Pulse and blend until uniformly combined but not too smooth. A little texture is good here.
  • Taste. Add a tiny squeeze of lime if you like and adjust salt. If your pepper happens to be too spicy (they do very in spicy level) you can mitigate the heat by adding more pumpkin seeds, water, oil, and then remember to reseason with more salt and lime.
  • Place in a bowl and serve a room temp, or, ff making ahead, place in a sealed container and refrigerate for 2-3 days. The top (exposed to air) may discolor over time, so if making ahead, pour a thin layer of olive oil over top to keep the sauce submerged to help preserve the color. Then just stir before using.