| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 115 | 7g | 1g | 11g |
| sugars | fibre | protein | salt |
| 4g | 2g | 3g | 0.3g |
Why I Love Mexican Vegan Crema de Chile Poblano
When I first stumbled upon the Vegan Crema de Chile Poblano recipe, I was immediately intrigued. As a native New Yorker, I am always on the lookout for dishes that reflect the incredible diversity and vibrant culinary scene of my city. This recipe, with its rich flavors and creamy texture, is a beautiful nod to the robust flavors of Mexican cuisine that I’ve come to love over the years.
The Magic of Poblano Peppers
There’s something magical about poblano peppers. Their unique combination of heat and subtle sweetness brings a depth of flavor that is unparalleled. In this recipe, the poblano peppers are roasted to perfection, building a smoky base that permeates through every spoonful of the soup. The addition of smoked paprika further enhances this smokiness, while the cumin adds a warm and earthy dimension.
A Creamy Delight Without the Dairy
What truly sets this Vegan Crema de Chile Poblano apart is its luxurious creaminess, achieved without the use of any dairy. Soaked raw cashews and a splash of unsweetened almond milk blend together to create a velvety texture that rivals any traditional cream-based soup. This makes it an excellent choice for those who are lactose intolerant or following a plant-based diet. The recipe is also surprisingly easy to make, proving that you don’t need to sacrifice convenience for culinary excellence.
Inspired by the likes of chef José Andrés, whose dedication to authentic flavors and innovative cooking techniques continually inspires me, this Vegan Crema de Chile Poblano is a testament to the fusion of tradition and modernity. Though unique in its own right, it’s reminiscent of other beloved dishes like the classic bisque or a savory butternut squash soup, making it versatile enough to pair with a variety of meals.
Consider serving this soup alongside a hearty black bean salad or use it as a starter for a more elaborate Mexican-themed dinner. The fresh cilantro garnish adds a pop of color and fresh flavor, making each bowl a feast for both the eyes and the palate.
Whether you’re a dedicated vegan or simply someone in search of a phenomenal new recipe to add to your repertoire, this Vegan Crema de Chile Poblano will not disappoint. It’s a dish that brings warmth, comfort, and a touch of culinary adventure to your table—exactly why I love it so much.
What You’ll Need
- 3 large Poblano peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or other plant-based milk
- 1/4 cup raw cashews, soaked
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro for garnish (optional)
Method
Step One
Roast the Poblano peppers over an open flame or under the broiler until the skins are blackened and blistered. Place them in a bowl and cover with a plate or plastic wrap to steam for about 10 minutes. Once cooled, peel off the skins, remove the seeds and stems, and roughly chop the peppers.
Step Two
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, ground cumin, and smoked paprika, and cook for another 1-2 minutes until fragrant.
Step Three
Add the roasted Poblano peppers and vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes to let the flavors meld.
Step Four
While the soup is simmering, blend the soaked cashews with the unsweetened almond milk until smooth, creating a creamy mixture.
Step Five
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender to blend until smooth, then return it to the pot.
Step Six
Stir in the cashew-almond milk mixture into the blended soup. Add lime juice, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to heat through.
Step Seven
Serve the Vegan Crema de Chile Poblano hot. Garnish with fresh cilantro if desired. Enjoy!
