spaghetti on green poblano sauce in a white bowl

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 on green poblano sauce in a white bowl

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 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: poblano cream sauce, vegan mexican, vegan pasta
Servings: 5 servings
Author: Dora Stone


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


  • 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.


  • 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, pour boiling water over the almonds and let sit overnight. The following day, peel them, and use in the recipe as directed. You will have to reduce the amount of water to 1/2 cup, then adjust accordingly. 
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!



9 replies
  1. Teri
    Teri says:

    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

  2. Stefanie Black Hein
    Stefanie Black Hein says:

    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!

    • Dora S.
      Dora S. says:

      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

  3. Lettie
    Lettie says:

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

    • Dora S.
      Dora S. says:

      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.


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