Our dear friend Karolin from @bakdandraw has transformed the traditional Mexican recipe for "Rajas con Crema" (Poblano Chili Strips with Sour Cream and Corn) into a vegan alternative. For this, she developed a cream based on cashews and nutritional yeast, so that vegans can also enjoy this delicious dish. Thank you, Karo, for your fantastic adaptation!
Ingredients:
Vegan Cashew cream
200g cashews soaked
300 ml water
7g nutritional yeast
1/4 Tsp Nutmeg
Salz & black pepper to taste
Water if needed
Rajas con crema
250ml vegan cashew cream
Olive oil to fry
1 can (780g) poblano pepper from @mexal
1 cob of corn (sub with canned corn)
200g white onions
2 garlic cloves
Juice of 1/2 lime
Salt & black pepper to taste
Toppings (Optional)
Lime juice
Fresh coriander
Preparation:
- Soak the cashews overnight.
- Combine soaked cashews, water, nutritional yeast, nutmeg, salt and pepper in a high-powered blender and mix until smooth.
- Peel and cut your onion into large rings. Peel the garlic, add it to your garlic press and set aside.
- Now remove the core and seeds from the poblano peppers and cut them lengthwise into large strips. Set aside.
- Take the cob of corn and remove the kernels from the cob, or if using canned corn strain it. Set aside as well.
- Heat one tablespoon of cooking olive oil in a large pan or skillet. Add the onion rings. Cook over medium heat until golden and caramelised.
- Then add the garlic, poblano pepper strips and corn kernels. Roast the vegetables for another 3-5 min on high heat.
- Reduce the heat to medium-low and add 250ml of your cashew cream. Cook for a few more minutes until the cream has thickened. If the cashew cream thickens too much, additional water can be added until the optimal consistency is reached.Season with salt, black pepper and optional lime juice.
- Serve with fresh corn tortillas,
- Top your tacos with lime juice and fresh coriander to taste.