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Hands On Time
15 Mins
Total Time
4 Hours 15 Mins
Yield
Yields: 2 1/2 cups of sauce
Photo: Daniel Agee, Styling: Rishon Hanners and Audrey Davis  

How to Make It

Step 1

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.

Step 2

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.

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