• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dora's Table
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About Dora
    • Recipes
    • Ebooks
    • Food Photography
      • Portafolio
    • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Dinner Recipes » Vegan Espagueti Verde Recipe

    Vegan Espagueti Verde Recipe

    Published: Dec 17, 2018 · Modified: Jan 21, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This vegan poblano cream sauce pasta, which is my  version of an espagueti verde recipe is creamy, spicy, and delicious! This creamy poblano sauce is made with a combination of almonds, roasted poblano peppers, garlic, and cilantro. It's blended until smooth then poured over your favorite pasta. My family usually makes it for Christmas, along with tamales, pozole, and buñuelos. It's one of those dishes that is easy to make in large quantities so it's perfect to take to a potluck or family gathering.

    Roasted poblano peppers on a sheet tray with parchment paper.

    This is the first Mexican recipe I veganized and published on this blog. I can't believe it's been 4 years of blogging professionally!! So much has happened since I started, and I've learned so much. But there's still so much more to do and learn, and there are hundreds of vegan Mexican recipes yet to be made vegan.

    Ingredients for poblano cream sauce in blender.

    Along the way, I've discovered an amazing community of people just like me who are Mexican or Mexican-American who have taken the plunge into veganism and sorely missed the food of their mamas and abuelas. People like me who realize that food is such a big part of our culture and simply don't want to miss out.

    Espagueti verde poblano cream sauce in blender.

    I hope my recipes inspire you to go vegan if you're not already one, and if you are one, that these recipes can help keep the traditions alive in your family without the cruelty or detrimental effects to your health that eating an animal-based diet brings.

    Espagueti verde being tossed in a stainless steel bowl.

    The Recipe: Espagueti Verde

    This "cream" sauce is made with raw almonds. You can use cashews instead if you like, but I think cashews are too sweet for this. It's pretty amazing that you can make a cream sauce with nothing but some nut and a blender!!

    • If you do not have a high powered blender, you will have to soak the almonds the night before, and peel.
    • Toss the sauce with the pasta in a large bowl. Do not heat up sauce, if the sauce gets too hot it could break.
    • You can pour this on pasta or vegetable noodles. It also makes a great salsa for tacos.
    • If this is not spicy enough for you, throw in a jalapeño with the poblano peppers in the oven.
    • Enjoy!
    Spaghetti with green poblano sauce in a white bowl.
    spaghetti on green poblano sauce in a white bowl
    Save Recipe Go to Recipe Box
    5 from 5 votes

    Poblano Cream Sauce Pasta

    This vegan espagueti verde recipe is creamy, spicy and rich. The roasted poblano cream sauce is perfect for tossing pasta in. 
    Pin Recipe Print Recipe
    Cook Time25 minutes mins
    1 day d
    Total Time25 minutes mins
    Course: Main Course
    Cuisine: Mexican
    Diet: Vegan
    Servings: 5 servings
    Calories: 464kcal
    Author: Dora Stone

    Ingredients

    • ¾ cup slivered almonds, raw
    • ¼ cup Unsweetened almond milk or vegetable oil (see note)
    • 1 clove Garlic, peeled
    • ¼ cup Chopped cilantro
    • 1 tbsp. Lemon juice, fresh
    • ¾ cup Water
    • 3 -4 Poblano peppers roasted, peeled, seeded
    • To taste Salt
    • To taste Pepper
    • 1 lb. Spaghetti
    Prevent your screen from going dark

    Instructions

    • Place your almonds in a heat proof container and pour boiling water on them. Let soak overnight. Drain and set aside.
    • Boil salted water in a large pot.
    • Cook spaghetti according to the directions on the box.
    • Meanwhile, place the almonds, almond milk, garlic, lemon juice, cilantro,water, and poblano peppers in the blender.
    • Process until smooth, season with salt and pepper.
    • Drain spaghetti and place in a large bowl.
    • Add desired amount of sauce and toss.
    • Serve immediately.

    Notes

    • You can add more poblano peppers or an extra jalapeño to increase the heat factor, but I wouldn’t recommend using less than three.
    • If you want a really creamy sauce use oil instead of almond milk.
    • If you do not have a high powered blender, I recommend you strain the sauce through a fine-mesh strainer.

    Nutrition

    Calories: 464kcal | Carbohydrates: 73g | Protein: 17g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 26mg | Potassium: 375mg | Fiber: 6g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « Vegan Mexican Wedding Cookies
    Mexican Christmas Apple Salad »

    Reader Interactions

    Comments

    1. Lettie

      September 21, 2019 at 6:07 pm

      Would using a food processor instead of a high power blender be as effective in breaking down the almonds?

      Reply
      • Dora S.

        September 30, 2019 at 8:46 pm

        It doesn't work as well in the food processor. If you don't have a high powered blender you can use a regular blender you just have to soak the almonds before hand.

        Reply
    2. Amy Villa

      March 29, 2019 at 4:04 pm

      Can I substitute dried pasilla chiles for the poblanos? Are they similar in heat?

      Reply
      • Dora S.

        April 02, 2019 at 9:41 am

        No Amy, dried pasilla have a different flavor profile than poblanos. You want to use fresh chiles so if you can't find poblanos you can use anaheim or hatch chiles

        Reply
    3. Stefanie Black Hein

      November 10, 2015 at 8:34 pm

      Oh my!! I made this tonight and it was amazing!! I used spaghetti squash instead of pasta to cut down on calories. The sauce is simply heavenly!! Thanks!

      Reply
      • Dora S.

        November 11, 2015 at 8:33 pm

        Thank you for commenting Stefanie. Glad you liked it!

        Reply
    4. APARTMENT2504.WORDPRESS.COM

      October 31, 2014 at 4:17 pm

      thank you for this great recipe dora :) yummy

      Reply
    5. Debbie Spivey

      October 22, 2014 at 6:37 am

      I love poblanos. This looks amazing!

      Reply
    6. Teri

      October 21, 2014 at 8:39 pm

      That recipe is amazing! Thank you for sharing!!! Where did you move in CA? We would love to see you and Thomas and those baby dolls. Where is Thomas working? Look forward to hearing from you! Hugs,Teri XO

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Summer Recipes

    Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

    Cucumber-Chile Paletas (Cucumber Popsicles)

    two glass cups filled with fresas con crema on a pink background surrounded by strawberries

    Vegan Fresas con Crema

    two glasses filled with pinaepple cucumber agua fresca with a pitcher behind

    Pineapple Cucumber Agua Fresca

    Vegan Mexican Hot Chocolate Ice Cream (No-Churn)

    I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

    Spicy Hibiscus Ice Margarita

    Vegan aguachile verde on a blue talavera plate on top of a melon colored cloth napkin.

    Vegan Aguachile Verde Recipe

    See More;

    Subscribe

    Join the community and get the Our Vegan Mexico Ebook!! 32 authentic vegan Mexican recipes

    Privacy Policy

    Popular Posts

    birria taco being dipped in broth

    Vegan Birria Tacos and Quesabirria (Jalisco Style)

    soyrizo on a skillet

    The Best Homemade Vegan Chorizo Recipe

    cantaritos locos on a blue and white background with grapefruit halves

    Cantaritos Locos

    a close up of the vegan flan covered in caramel

    Vegan Flan

    How to Make Sopa de Fideo

    This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.

    Salsa Molcajeteada

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme