Vegan Rajas con Crema
Rajas con crema are a typical Mexican stew consisting of roasted poblano peppers and onions with Mexican crema. This recipe for vegan rajas con crema is the version of this Mexican guisado. You eat them in tacos with corn or flour tortillas, on top of rice, or even with tortilla chips.
6 people
Calories: 141kcal
Ingredients
- 4 poblano peppers medium to large
- 2 medium sliced onions
- 1 tablespoon oil
Vegan cashew cream
- 3/4 cup cashews cashew
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 cup water
Instructions
- Wash and cut the top of the poblano peppers (the part where the stem is) and then cut the poblano peppers lengthwise. Remove the seeds and with a smaller knife remove the veins, cut into thin strips.
- Cut an onion into thin slices.
- Heat a pan and add a tablespoon of oil. Add the sliced slices, onion and a pinch of salt. Leave until golden brown.
- Meanwhile in the blender, prepare the Mexican crema by blending the raw cashews, vinegar, lime juice and salt. Adjust the seasoning, it should be a liquid consistency.
- Pour the vegan crema into the pan with the sliced poblano peppers and onion slowly and leave until it thickens. If you feel it is to much, do not add it all.
Notes
If you have leftover cream, store it in a jar in the refrigerator.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 395mg | Potassium: 302mg | Fiber: 3g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 68mg | Calcium: 24mg | Iron: 1mg