Nothing like a five o’clock Friday post the day before Cinco de Mayo… I’m sure everyone’s off on a patio with a margarita in hand by now, but I just had to get this one last recipe out before I go pour my first happy hour drink. We made this last night (hence the late post). I’ve posted cashew cream before, but I have to say that this roasted poblano version really takes the cake. If you make only one component here, make that. It’s a wonderful creamy sauce on these vegan enchiladas, but it would be delicious dolloped onto many things (ie. the salad I ate for lunch today), or by itself as a dip.
