- 1 poblano chile
- 1 teaspoon olive oil
- 2 cups water
- 1 cup raw cashews
- 2 cups unsweetened almond milk
- 1 tablespoon all-purpose flour
- 3 tablespoons nutritional yeast
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
How to Make It
Hold poblano over an open flame, turning often, until charred, 4 to 5 minutes, or coat poblano with oil, and broil, turning occasionally, until blackened, about 10 minutes. Place poblano in a bowl; cover tightly with plastic wrap. Let stand until cool. Remove and discard poblano skin and seeds. Finely chop poblano.
Place water and cashews in a bowl; let stand 4 hours or overnight. Drain cashews. Process cashews and almond milk in a blender until smooth. Place 1/4 cup of the cashew milk in a small bowl. Add flour; whisk until smooth. Combine remaining cashew milk and flour-milk mixture in a saucepan. Bring to a boil over medium-high, whisking often, about 3 minutes. Boil, whisking constantly, 1 minute. Whisk in chopped poblano, nutritional yeast, salt, garlic powder, cumin, and cayenne.