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.
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.