I came up with this Roasted Poblano Dressing for our new Si Por Favor salad that we are serving at Victory Garden NYC. The salad offers a simple, yet wonderful combination of contrasting textures and colors: bitter kale, creamy avocado, sharp feta, sweet corn, crispy radishes, and smooth black beans. I wanted to create a dressing that was warming, gently spiced, and, most of all, comforting. I use nutritional yeast to give it that nice salty/cheesy flavor without adding cream or additional cheese to the dressing, allowing the feta to be the main star. Poblanos are easy to find in most grocery stores. This dressing is vegan, so feel free to use it on roasted veggies, etc.
Roasted Poblano Dressing
2 Poblano peppers roasted, peeled, and seeded
1/2 cup cashews, soaked in water for 4 hours
1/2 cup water, or as necessary
1 1/2 teaspoons salt
3 tablespoons nutritional yeast
1-2 pinches of garlic powder
1-2 pinches cumin
1/4 cup olive oil
1 1/2 Tablespoons cider vinegar
Roast the Poblanos over an open gas flame until charred and blistered all over, or in 375 degree oven for about 15 -20 minutes or until blistered. Put directly into a bowl covered with a towel or plastic wrap and let sit another 15 minutes. Once cool enough to handle, peel the peppers and remove the seeds.
Meanwhile, put the cashews in a blender and start to blend with as little water as possible. Allow them to break up and become a smooth paste, only adding about 1/2 cup of water, or slightly more if you need to keep the mixture moving with the blade of the blender. Add the poblanos and the rest of the ingredients and blend until smooth. Pour in a little bit of water if you want to loosen it up a bit.
Makes about 1 1/2 cups.