🇲🇽VEGAN RAJAS CON CREMA⁣!

1. In a bowl add raw cashews and cover with hot water… let sit for 20 minutes then strain.⁣
2. In this step you could either roast your peppers on an open flame, rotating, making sure it gets evenly chard OR Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more. ⁣
3. Place roasted peppers in a bowl and each individual one with a water paper towel then cover bowl with plastic wrap; let steam for 10 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips. ⁣
4. Heat 2 tbsp oil in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes then addd garlic. Add poblano pepper strips and corn; season with salt and pepper then cook for 5-7 minutes. Reduce heat to medium-low.⁣
5. In a blender combine soaked raw cashews, almond milk, juice of 1 lemon, salt, garlic powder and (optional)ground nutmeg. Blend on high until smooth. Stir in cashew mixture and keep on simmer for about 5 minutes. Taste and adjust seasonings as needed adding salt and pepper.⁣