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Home » Vegan Recipes » Spicy » Creamy Poblano Sauce

June 8, 2016

Creamy Poblano Sauce

POSTED BY: ERIN WYSOCARSKI | UPDATED ON: JUNE 8, 2016 | 7 COMMENTS

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One hand holding a poblano.

I tried to recreate this creamy green sauce after ordering it at a Mexican restaurant, because it was the greenest, smoothest, creamiest sauce I ever tasted. Almost too creamy. So after the first few bites, we double-checked with the waiter to ask what was in it and to confirm that is was, in fact, vegan—and were told that the ingredients were the restaurant’s secret, but it was vegan. A few days later, I tried to recreate it at home with just oil—nope. I tried making it again with raw cashew cream—kinda close, but still … nope.

A jar of creamy poblano sauce.

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  • This creamy poblano sauce is dairy-and egg-free and delicious!
  • Creamy Poblano Sauce
    • Ingredients
    • Did You Love This Recipe? Please Leave A Rating Below!

This creamy poblano sauce is dairy-and egg-free and delicious!

What was I missing? After finding out that this sauce likely contained eggs after all,  I was a little irritated, but it got me thinking about the perfect creamy element I could use to recreate and veganize that green sauce. Hey Hampton Creek Just Mayo! This vegan mayo brand is super creamy and super faux-eggy. It just may work!

And it did.

This sauce is the creamiest, dreamiest sauce that tastes just like that other sauce, without the eggs. Believe me, I would never lie to you!

Two hands holding a poblano.

Serve this sauce with tacos, burritos, or scoop it up with tortilla chips. You can even make your own chips if you have corn tortillas laying around. To do this, just slice up prepared corn tortillas with a pizza cutter, brush both sides with a little olive oil and sprinkle with a little salt. Place on a baking sheet in a single layer and bake at 350 for about 15 minutes or until crisp.

A hand holding a homemade tortilla chip.

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A jar of creamy poblano sauce.

Creamy Poblano Sauce


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  • Author: erin wysocarski
  • Total Time: 30 minutes
  • Yield: 4 cups
  • Diet: Vegan
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Description

This creamy poblano sauce loves tortilla chips. Dip away with this flavorful dip that would also go well with tacos, burritos or taco bowls!


Ingredients

  • 1/4 cup olive oil
  • 1 large white onion, chopped
  • 1 jalepeno, chopped
  • 2 large poblanos, seeds removed and chopped
  • 4 tomatillos, quartered
  • 6 cloves garlic, smashed and chopped
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 cup vegan mayo (I used Hampton Creek Just Mayo Brand), plus a little more if needed
  • handful of cilantro, chopped

Instructions

  1. Warm the olive oil in a large Dutch oven over medium heat. Add in the chopped onion and jalepeno and soften for about 8 minutes, stirring occasionally. Take care to make sure it does not brown.
  2. Add in the poblano, tomatillos, garlic and water, stir, then cover and allow to soften for 12-15 minutes. Take the lid off and continue cooking, until most of the water has been absorbed, but taking care not to let anything in the pot brown.
  3. Remove from the heat and allow to slightly cool. Transfer to a blender and puree until very smooth. Add in the salt, vegan mayo and cilantro and puree again until very smooth. You’ll want the sauce to be smooth and a little thin.
  4. Transfer to a container and chill before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Sauce
  • Method: Sautéed, Blended
  • Cuisine: Mexican

Did You Love This Recipe? Please Leave A Rating Below!

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Hands holding homemade tortilla chips.

Filed Under: Spicy, Spreads and Dips, Spring Recipes, Vegan Meal Prep, Vegan Recipes, Vegan Seasonal Recipes

Filed Under: Spicy Spreads and Dips Spring Recipes Vegan Meal Prep Vegan Recipes Vegan Seasonal Recipes

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Hi! I'm Erin and this is Jeff. I love creating vegan recipes for those who love to cook and eat, and Jeff enjoys photographing them. We're so glad you're here!

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Comments

  1. Anne Winsor says

    October 5, 2017 at 4:59 pm

    I make something similar – but love the mayo in this – going to make – but I think I will roast the poblanos first .
    Thanks for posting
    New to your site – liking what I’m seeing so far
    A

    Reply
  2. Elise says

    July 30, 2016 at 1:12 am

    This looks so good! Quick q: do you think dried poblanos and tinned tomatillos would work here? Thanks!

    Reply
    • erinwyso says

      July 30, 2016 at 10:05 am

      Elise, I can’t say for sure, as I’ve never tried either of those, but this is a really non-fussy recipe that you could certainly experiment a lot with!

      Reply
  3. Sophie says

    June 15, 2016 at 8:23 am

    Oh my god this looks soooo good and the photos are so skillfully great!
    Love your work and ideas! <3

    Reply
    • erinwyso says

      June 15, 2016 at 9:32 am

      Thanks Sophie, so kind of you to say!

      Reply
  4. Jennifer says

    June 10, 2016 at 7:54 am

    OMG! This looks amazing. Pinned and I will revisit this recipe in the summer when my CSA has poblano peppers and tomatillos!

    Reply
    • erinwyso says

      June 15, 2016 at 9:32 am

      Thank you Jennifer, I hope you enjoy! 🙂

      Reply

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Hi, I'm Erin!

Hi, I'm Erin!

Welcome to my little corner of the internet where I whip up delicious vegan dishes that feature vegan seafood, comforting classics, and crave-worthy umami flavors. You'll discover fresh and creative recipes here—all made with plants!

Our work has been featured in VegNews, HuffPost, Bon Appétit, and more.

My partner, Jeff, loves to capture all the photos you see here. We call Boston home, sharing our space with our adorable rescue pup, Harper.

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