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Poblano Avocado Dip (DF, Vegan) http://wp.me/p4qC4h-3Ba

Poblano Avocado Dip (DF, Vegan)

5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 15 mins
Course Appetizer
Cuisine party food, vegan, vegetarian
Servings 6


  • 4 poblano peppers
  • 7.5 oz raw cashews soaked in water overnight, drained and rinsed
  • 1 ripe avocado
  • ½ tsp kosher salt plus more to taste
  • juice of 2 limes
  • ¼ cup fresh cilantro
  • 2 large scallions
  • ¼ cup almond milk
  • garnish: chopped cilantro and olive oil drizzle


  • Turn on the oven broiler.
  • Roast the peppers under the broiler, turning a quarter turn every 5 minutes, for 20 minutes. Put the peppers in a ziploc bag to steam for 5 minutes. Remove the charred skins and seeds.
  • Put the roasted peppers, cashews, avocado, salt, lime juice, cilantro, scallion, and almond milk in a food processor. Process until smooth. Transfer to serving bowl. Garnish with a drizzle of olive oil and some fresh cilantro. Serve with tortilla chips. Yields ~2 cups.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!