Poblano Pepper Crema

1. Soak cashews in hot water for at least 10 minutes.
2. Roast poblano peppers & jalapeños until charred over an open flame or in an air fryer for 6-9 minutes at 400F.
3. Put the roasted peppers in a bowl and cover with plastic wrap; let sit for 5 minutes.
4. In a pan, char roughly chopped onion and garlic.
5. Peel and remove seeds from the peppers, then place them in a blender with the charred onion, garlic, cilantro, a good pinch of salt, and the drained cashews. Add 1/2 cup of hot water and blend on high until smooth. Add more water if needed to reach desired consistency.
6. Store the crema in a sealed jar in the fridge for up to 6 days. Use on sandwiches, burgers, and tacos.