Delicious Cashew Cheese Chile Rellenos: A Plant-Based Take on a Mexican Classic

Image Credit – Kelsey

If you love bold flavors and comforting dishes but want to keep things plant-based, Cashew Cheese Chile Rellenos are a must-try. This dairy-free twist on the traditional Mexican favorite replaces cheese with creamy homemade cashew cheese, packed inside smoky roasted poblano peppers and topped with a rich tomato sauce. It’s a satisfying, wholesome, and flavor-packed alternative that doesn’t compromise on taste—perfect for vegans, vegetarians, or anyone exploring healthier versions of classic comfort food.

Mexican cuisine is known for its rich flavors, bold spices, and comforting dishes. Among the most iconic is the beloved Chile Relleno, traditionally a poblano pepper stuffed with cheese, battered, and fried. While undeniably delicious, the classic version isn’t always friendly to those following a vegan or dairy-free diet. But what if you could enjoy all the goodness of this dish without the dairy? Enter Cashew Cheese Chile Rellenos—a plant-powered twist that doesn’t skimp on flavor or satisfaction. This version uses creamy, tangy cashew cheese to mimic the melt-in-your-mouth texture of traditional queso, paired with fire-roasted poblanos and a rich tomato-based sauce. It’s comfort food with a conscience.

Cashew Cheese Chile Rellenos

Why Cashew Cheese?

Cashew cheese is a game-changer in the plant-based world. When soaked and blended with lemon juice, garlic, nutritional yeast, and spices, cashews create a luscious, creamy cheese substitute that’s packed with flavor and healthy fats. Unlike processed vegan cheeses, homemade cashew cheese is free of preservatives, overly refined oils, and additives.

Its tang and texture pair beautifully with the smoky heat of roasted poblano peppers. Plus, it’s incredibly customizable—spice it up with jalapeños, fold in fresh herbs, or add a touch of chipotle for a smoky finish.

How to Make Cashew Cheese Chile Rellenos

Ingredients:

• 4 large poblano peppers
• 1 cup raw cashews (soaked in hot water for 1 hour)
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1 clove garlic
• 1/2 teaspoon salt
• 1/2 cup water (or as needed)
• 1/4 teaspoon cumin or smoked paprika (optional)
• Olive oil for brushing

For the sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon oregano
• Salt and pepper to taste
• A pinch of sugar (optional)

Instructions:

1. Roast the Poblanos: Char the peppers over a gas flame or under a broiler until the skins blacken and blister. Place them in a bowl, cover with a plate, and let them steam for 10 minutes. Then gently peel off the skins. Carefully make a slit and remove seeds.
2. Make Cashew Cheese: Drain soaked cashews and blend them with lemon juice, garlic, nutritional yeast, salt, water, and optional spices until smooth. Adjust the consistency with more water if needed.
3. Stuff the Peppers: Spoon the cashew cheese into the peppers. Be generous—you want them nicely filled.
4. Make the Sauce: In a skillet, heat olive oil and sauté onion until soft. Add garlic, cook briefly, then pour in crushed tomatoes, oregano, salt, and pepper. Let simmer for 10 minutes. Blend for a smoother texture, if preferred.
5. Bake: Preheat oven to 375°F (190°C). Place stuffed peppers in a baking dish, spoon sauce over them, and cover with foil. Bake for 20–25 minutes. Uncover for the last 5 minutes to get a golden top.

Serving Suggestions

Cashew Cheese Chile Rellenos pair well with:

• Cilantro-lime rice or cauliflower rice
• Black or pinto beans
• Fresh avocado slices
• Pickled red onions
• A dollop of dairy-free sour cream or cashew crema

Whether you’re vegan, dairy-sensitive, or simply looking to explore plant-based cuisine, Cashew Cheese Chile Rellenos are a must-try. They’re hearty, flavorful, and satisfying enough to please even the most devout cheese lovers. Give this recipe a go and rediscover your love for Mexican cuisine—dairy-free style! Let us know in the comments if you tried this recipe or have your own twist on Chile Rellenos!

Frequently Asked Questions

Cashew Cheese Chile Rellenos: A Plant-Based Take on a Mexican Classic

If you love bold flavors and comforting dishes but want to keep things plant-based, Cashew Cheese Chile Rellenos are a must-try. This dairy-free twist on the traditional Mexican favorite replaces cheese with creamy homemade cashew cheese, packed inside smoky roasted poblano peppers and topped with a rich tomato sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

  

• 4 large poblano peppers
• 1 cup raw cashews soaked in hot water for 1 hour
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1 clove garlic
• 1/2 teaspoon salt
• 1/2 cup water or as needed
• 1/4 teaspoon cumin or smoked paprika optional
• Olive oil for brushing

For the sauce:

• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1 can 14 oz crushed tomatoes
• 1 teaspoon oregano
• Salt and pepper to taste
• A pinch of sugar optional

Instructions

 

• Roast the Poblanos: Char the peppers over a gas flame or under a broiler until the skins blacken and blister. Place them in a bowl, cover with a plate, and let them steam for 10 minutes. Then gently peel off the skins. Carefully make a slit and remove seeds.
• Make Cashew Cheese: Drain soaked cashews and blend them with lemon juice, garlic, nutritional yeast, salt, water, and optional spices until smooth. Adjust the consistency with more water if needed.
• Stuff the Peppers: Spoon the cashew cheese into the peppers. Be generous—you want them nicely filled.
• Make the Sauce: In a skillet, heat olive oil and sauté onion until soft. Add garlic, cook briefly, then pour in crushed tomatoes, oregano, salt, and pepper. Let simmer for 10 minutes. Blend for a smoother texture, if preferred.
• Bake: Preheat oven to 375°F (190°C). Place stuffed peppers in a baking dish, spoon sauce over them, and cover with foil. Bake for 20–25 minutes. Uncover for the last 5 minutes to get a golden top.

Keyword cashew cheese chile rellenos