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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

spaghetti on green poblano sauce in a white bowl
5 from 3 votes
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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. 
Course Main Course
Cuisine Mexican
Keyword poblano cream sauce, vegan mexican, vegan pasta
Cook Time 25 minutes
Total Time 25 minutes
Servings 5 servings
Author Dora Stone

Ingredients

  • 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

Preparation

  1. Boil salted water in a large pot.
  2. Cook spaghetti according to the directions on the box.
  3. Meanwhile, place the almonds, almond milk, garlic, lemon juice, cilantro,water, and poblano peppers in the blender.

  4. Process until smooth, season with salt and pepper.
  5. Drain spaghetti and place in a large bowl.
  6. Add desired amount of sauce and toss.
  7. Serve immediately.

Chef's 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, 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. 

 

 

The incredible Ale Graf, from the blog Piloncillo & Vanilla, is doing a guest post for me this week while we continue our new baby bliss here in the Stone household. ¡Thank you Ale! 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious. Imagine, that with each bite you get the full flavor of the potatoes, the texture of the kale, and the explosive flavor of the cilantro cream sauce…..yum!

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

Sometimes I draw a blank and I can’t figure out what to make for lunch or dinner. I open the fridge three hundred times and I just can’t seem to figure it out, but the truth is making a delicious lunch or dinner doesn’t have to be that hard. I made these tacos for the first time on one of those days, when I kept opening the fridge and didn’t feel like cooking at all. Which is rare, because I always feel like cooking.

But when the onion sizzled in the sauté pan and the aroma hit me, everything changed. That’s when I knew that what I really wanted to eat was tacos, like the good Mexican that I am. Once the onion was tender and transparent, I added the potatoes, and that’s when I realized that kale was the perfect addition to these tacos.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

I always try to add greens to everything I cook, it’s a really easy way to consume them and this way you don’t have to eat them only in salads. Greens go well with everything. I like to add them to soups and sandwiches. Anyway, once the potato and kale mixture was ready I decided to make the cilantro cream sauce.

This cilantro cream sauce can be prepared in one day and it keeps up to one week in the refrigerator. It’s one of those sauces that pairs really well with everything and brings out other flavors. I am leaving the recipe below, I hope you like it, and that it will be useful on those days when you just don’t know what to make for dinner.

The Recipe: Kale Potato Tacos & Cilantro Cream Sauce

 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.
4 from 2 votes
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Kale and Potato Tacos & Cilantro Cream Sauce

Total Time 30 minutes
Servings 3 -4 people
Author Alejandra Graf

Ingredients

  • 2 tbsp. Olive or vegetable oil
  • 1/3 cup Diced onion
  • 2 1/2 cups (1 lb.) Diced potatoes (I used fingerlings)
  • 3 cups Dinosaur kale or other leafy green
  • 1/2 tsp. Salt
  • 8 Corn tortillas

Cilantro Cream Sauce

  • 1/4 cup Diced onion
  • 1/2 cup Raw cashews soaked for 3 hours
  • 3/4 cup Washed and chopped cilantro
  • 1/2 Serrano chile
  • 1 Lime, juice of
  • 1/3 cup Water
  • 1/2 tsp. Salt

Preparation

  1. Heat a large sauté pan to medium heat, add oil and onion. When the onion is translucent and tender add the potatoes. 

  2. Cook for approximately 10 minutes or until the onion and potatoes are golden brown. 

  3. Add the kale and salt and continue cooking until the kale and potatoes are tender. 

  4. In the meantime, place the onion, soaked cashews, cilantro, chile serrano, lime juice, water, and salt in the blender and process until smooth. Taste and adjust seasoning as necessary.
  5. To make the tacos, heat the corn tortillas, add 2-3 tbsp. of the kale and potato mixture and top with a tsp. of cilantro cream sauce. 

 

 Here are some more delicious taco recipes