Vegan Creamy Rajas
Prep time
Cook time
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These Vegan Creamy Rajas are a dairy-free version of traditional Mexican rajas con crema. The rajas make a delicious taco filling.
Recipe type: Entree
Cuisine: Mexican
Serves: 4 to 6 Servings
  • 6 Poblano Peppers
  • 2 Tablespoons Avocado Oil
  • 1 Large White Onion, thinly sliced
  • 2 Ears of Corn, kernels removed
  • ½ Cup Basic Cashew Crema
  • Salt to taste
For the Cashew Crema:
  • 1 Cup Raw Cashews, soaked for 4-6 hours
  • 1 Tsp Apple Cider Vinegar
  • 2 Tablespoons Lemon Juice
  • ¾ Tsp Sea Salt, or to taste
  • ¾ Cup Water
  1. Roast the poblano chiles directly over the gas flame on the stove or on a comal/cast iron skillet until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
  2. Peel and seed the chiles. Cut the chiles into ¼ to ½-inch strips (rajas). Set aside.
  3. Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and cook until translucent, about 5 minutes.
  4. Add the corn and cook for an additional 3 minutes.
  5. Add the poblano strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes.
  6. Pour in the cashew crema and stir. Cook for 1-2 minutes. Season with salt to taste.
  7. Serve warm with corn tortillas if making tacos.
For the Cashew Crema:
  1. Soak the cashews in water for 4-6 hours. Drain the cashews and add to a blender along with the apple cider vinegar, lemon juice, salt and water.
  2. Blend the cashews until completely smooth. This will take a few minutes. If the mixture is still grainy continue blending until the cashews are smooth. Add the additional ¼ cup of water if needed.
  3. Store in a jar with a tight fitting lid in the fridge to use throughout the week.
Recipe by Thyme & Love at