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Vegan Roasted Poblano Queso

  • Author: Gabrielle
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 2 cups 1x




  • 1 cup cashews, soaked overnight or placed in boiling water for 510 minutes
  • 1/2 small boiled potato, peeled (1/2 cup)
  • 1/2 yellow onion, quartered
  • 3 poblano peppers
  • 3/4 cup almond milk
  • 1 4oz can mild green chilis (entire can)
  • 1/4 cup pickled jalapeno peppers
  • 2 tbsp pickled jalapeño juice
  • 1/2 lime (juice)
  • 3 cloves garlic, minced
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • Garnish: 1/4 cup diced red onion, cilantro



  1. Preheat oven to 400 degrees.
  2. Soak the cashews in boiling water, set aside.
  3. Slice poblanos in half, remove seeds, and quarter onion. Place both on a baking sheet lined with parchment paper. Coat with a little olive oil, salt, pepper. Place peppers face down and roasted for 15 minutes, flipping mid back. Set aside to cool.
  4. Place soaked cashews, garlic, lime juice, mild chilis, pickled jalapeños, the juice, chili powder, nutritional yeast(optional), cumin, almond and onions in a high powder blender. Blend until smooth.
  5. Once cooled remove the skins from the peppers. Chop. Fold in the majority of the peppers, placing the remainder on top with chopped red onion, and garnish with cilantro.



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