Pablano cashew cream sauce
Hospital
Virginia Mason Mermorial Hospital
Cook time
30 minutes
Yield
12 cups
Recipe type
Plant-based
ingredients
Ingredients
4 each poblano chilies
2 teaspoons oil
2 bunches cilantro, thick stems and discolored items removed
4 cups cashews
4 cups water
2 teaspoons salt
2 teaspoons oil
2 bunches cilantro, thick stems and discolored items removed
4 cups cashews
4 cups water
2 teaspoons salt
preparation
Instructions
1. Rub the chilies with oil and place over a rack on a stove burner (this can also be done on a grill or in an oven). Char the chilies until black all over. Place the chilies into a bowl or other container and wrap with plastic wrap to steam. Allow to steam for 15 minutes or longer. When ready, use a knife to remove the charred skin from the chilies and remove the inner seeds.
2. In a high-speed blender, place the chilies, cilantro, cashews, and water in the canister. Start on low, then move to high speed and blend until completely smooth. Add salt and mix again. Pour out and reserve.
2. In a high-speed blender, place the chilies, cilantro, cashews, and water in the canister. Start on low, then move to high speed and blend until completely smooth. Add salt and mix again. Pour out and reserve.
Notes
Use this delicious 'cream' sauce to make charred butternut squash enchiladas.
