Prep Time 5 min
Cook Time 0 min
Servings 4
Difficulty Easy

Ingredients

  • 1 poblano chile
  • 2 tbsps. white miso paste
  • 1 to 2 cloves garlic
  • 2 tbsps. Santa Cruz Organic® Pure Lime Juice
  • 1/3 cup plain soy milk
  • 1 tsp. Worcestershire sauce
  • 1/3 cup grated or finely shredded Parmesan cheese
  • Freshly ground black pepper
  • 1/4 cup Extra Virgin Olive Oil

Directions

  • Step 1

    HEAT oven to 425°F. Place poblano peppers on baking sheet. Roast for 20 to 25 minutes, turning halfway through cooking time, until dark and blistered. Immediately place in tightly covered bowl to steam for 5 minutes. Rinse under cool water to remove peel. Coarsely chop.

  • Step 2

    COMBINE all ingredients in blender container. Puree until smooth and creamy.

Serving size
(1/4 of recipe)

  • Calories 190
  • Calories from Fat150g
  • Total Fat 17g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 450mg
  • Potassium 0mg
  • Total Carbohydrates 6g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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