Roasted Poblano Peppers in Cream Sauce

Found this recipe in Plantas. Good for a weeknight meal as it comes together really fast. I added a bit of habanero powder and lemon juice to mine.

Ingredients

• 1 cup raw cashews
• 5 poblano peppers (sometimes labeled pasilla peppers)
• 2 tablespoons neutral oil, such as avocado oil
• 1 tablespoon vegan butter or additional oil
• 1 small white onion, thinly sliced
• 3 garlic cloves, minced
• ½ teaspoon sea salt, divided
• 1 pound cremini mushrooms, thinly sliced
• 2 cups water

Instructions

1. Put the cashews in a bowl, cover with boiling water, and let soak for 15 minutes. (Alternatively, you can soak the cashews overnight in room-temperature water.)
2. Meanwhile, roast the poblano peppers on an open flame for 1 to 2 minutes, until charred on all sides. (Alternatively, heat the oven to the highest broiler setting, put the poblanos on a rimmed baking sheet lined with aluminum foil, and broil on the middle oven rack for 1 to 2 minutes on each side, until charred.) Transfer the poblano peppers to a bowl, cover with plastic wrap, and let sit for 10 minutes to release steam.
3. Heat the oil and butter in a large sauté pan over medium-low heat. Add the onion and cook for 3 minutes, then add the garlic and ¼ teaspoon salt and cook for 1 minute. Add the mushrooms and cook, undisturbed, for 2 to 3 minutes, until golden, then stir so they cook on the other side for 3 minutes, or until golden. Season with the remaining ¼ teaspoon salt and continue to cook, stirring, for another 2 minutes.
4. Remove the charred skin, stems, inner ribs, and seeds from the poblano peppers. Cut into thin, 1-inch-long strips. Add the poblano peppers to the mushroom mixture, turn the heat down to low, and sauté for 3 minutes.
5. Meanwhile, drain the cashews and transfer to a blender. Add the fresh water and blend on high for 1 minute, or until smooth.
6. Pour the crema over the mushrooms and poblano peppers, mix, and simmer for 5 to 6 minutes. Taste and add salt to your liking.