CREAMY POBLANO CABBAGE SALAD

1. Cover the cashews with hot water and let soak for at least 15 minutes.
2. Roast poblanos, garlic, onion & jalapeños. You can do it in the oven or air fryer at 450°F for 7-9 minutes or on the stove. You can add 1-2 tbsp oil to the pan or roast without oil. Roast until charred on all sides, rotating the ingredients as they cook. This should take 6-8 minutes. *Remove the garlic after 1-2 minutes to prevent burning.*
3. Once the poblanos and jalapeños are done roasting, place them in a bowl and cover with plastic wrap. Let them sit for 5 minutes, then with your fingers, peel the outer charred layer.
4. Drain the cashews and place them in a blender with the roasted poblanos, jalapeños, onion, garlic, a good pinch of salt, ground pepper, cilantro (with the stems), nutritional yeast, and water. Blend until smooth. The dressing should be thick; add a touch more water if needed/desired.
5. Pour the dressing into a container and place it in the fridge to chill. Meanwhile, thinly chop your cabbage.
6. Once the dressing has chilled for 20 minutes, add the chopped cabbage to a bowl. Pour over the desired amount of dressing. Toss, then squeeze over the juice of a lime, drizzle a couple tbsp of extra virgin olive oil, and top off with a pinch of salt and freshly cracked pepper.
7. Enjoy right away or chill in the fridge for an hour. Leftovers can be kept fresh in the fridge, sealed tight, for up to 5 days.