![]() Add the onion mixture to the food processor and use a few short pulses to combine the roasted vegetables and the onion mixture. Stir in the garlic and cook a minute longer. In a medium skillet, heat a drizzle of olive oil and sauté the onion until golden brown. Meanwhile, make the tomatillo salsa: Remove the stems of the roasted tomatillos and jalapeño and place in a food processor.When the poblano is fully blistered, place it in a bowl covered in a towel or plastic wrap for 15 minutes to cool. I broiled my tomatillos and jalapeño for 15 minutes and my poblano for 20. Roast until blistered on all sides, checking and rotating every 5 minutes. After 5 minutes, check for blistered skin and rotate the vegetables. Spread the poblano, tomatillos, and jalapeño on a baking sheet and broil. I love to hear what you think, or any changes you make. If you try this easy dairy-free cream recipe, please let me know! Leave a comment and rate it below. Ice cream: In place of milk, add thickness to no-churn Chocolate Banana Ice Cream or Cherry Garcia Banana Ice Cream.Mashed potatoes: Use it in these Vegan Mashed Potatoes for an ultra creamy and decadent side dish.Tofu scramble: It’s great in this Everyday Tofu Scramble, adding fluffiness and creaminess.Gratin: It’s a perfect cream for this Creamy Kale & Mushroom Gratin, or your favorite gratin or stroganoff recipe.Stir into this Lavender Chai Tea-Concentrate or Orange Spice Hot Cocoa. ![]() Coffee + tea: Use it as a vegan coffee creamer for your favorite hot or iced coffee.Soup: Stir into or drizzle on Tomato Basil Soup, Vegan Cauliflower Soup, Creamy Celery Soup, or Mushroom Soup.Here are a few of my favorite ways to use this easy recipe: Thick, but not too thick, this dairy-free cream is great stirred into soups, coffee, or used in creamy baked dishes. ![]()
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