Rajas con “Crema” (V+GF)

If there’s one type of cuisine I could have every day it’s Mexican! Kind of like Indian Food, the flavor profile is so complex, so rich and satisfying. This is a recipe a good friend recommended to me. It’s a take on “Rajas con Crema” a mexican dish with poblano peppers and lots of cream. Instead of cream, I used cashews, rich in protein and only a portion of the fat of regular cream. I also added some seasonal squash and corn to the dish.  I served it up with some corn tortillas, black beans and homemade pico de gallo. Delish! It truly takes very little time once all the veggies are chopped. I know you’ll love it!


Note: The spiciness of this dish really depends on the chillies you get. Some peppers are hotter than others. Try to  seed and de-vein the peppers if you prefer less spice and add more cream if it is still too hot for our liking.  


You will need:

  • 2 poblano peppers, sliced
  • 1 small onion, chopped
  • 1 yellow squash, chopped
  • 1 ear of corn, cut off cob (You can also use canned or frozen corn, a few handfuls)
  • cashews
  • garlic powder (optional)
  • oregano
  • Salt and pepper
  • Lemon
  • Cilantro for garnish


To prepare:

  1. Heat a 2 tbsp canola oil  in a skillet
  2. Add onions and saute until translucent
  3. Add corn and poblano peppers and saute on high  for 5-10 minutes. If they char slightly, it’s good. This adds to the flavor. Salt liberally.
  4. Remove from heat. It should look like this: DSC_0035
  5. In a blender or blending cup add 2 handfuls of cashews and enough water to cover by 1 inch. Add oregano and garlic powder for seasoning and blend until it is a creamy paste.
  6. Transfer this paste to the veggies to coat. Add water if desired to get to the right consistency.
  7. A squirt of lemon and some cilantro to garnish and you’re done!DSC_0085



For a pretty consistent Pico de Gallo, chop up:

  • 4 Roma tomatoes
  • 1 medium yellow onion
  • A few handfuls of cilantro
  • 1 jalapeno, seeded

Combine with the juice of 1 lime and salt. Let it sit for an hour and serve!


  • DSC_0068DSC_0075

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