Recipe: Portobello Fajitas with Roasted Poblano Cream Sauce

Zsu Dever August 8, 2014 4
Recipe: Portobello Fajitas with Roasted Poblano Cream Sauce

Portobello FajitasOriginally I was going to make a seitan variation for fajitas, thinking fajitas just weren’t that good without a really “meaty” protein. Boy, was I wrong! The grilled, marinated portobellos are just right, and the creamy sauce makes any cheese or sour cream superfluous. If you don’t have a grill pan, use your broiler, an electric grill pan, or even a skillet, but don’t miss this sandwich!


Portobello Fajitas 


  • 1/2 cup cilantro leaves
  • 4 scallions, coarsely chopped
  • 3 garlic cloves
  • 4 tablespoons grapeseed or sunflower oil, divided
  • 3 tablespoons fresh lime juice
  • 2 tablespoons water
  • 1/2 teaspoon ground cumin
  • 4 large portobello mushroom caps, rinsed, patted dry, and cut into 1/2-inch slices
  • 2 red or green bell peppers, seeded, and cut into 1/2-inch slices
  • 1 medium onion, cut into 1/4-inch slices
  • Sea salt and fresh ground black pepper
  • 6 (7-inch) flour tortillas or 8 (5-inch) corn tortillas
  • Roasted Poblano Cream Sauce (recipe follows)
  • 1 ripe Hass avocado, pitted, peeled, and cut into 1/8-inch slices



  1. In a blender, combine the cilantro leaves, scallions, garlic, 2 tablespoons oil, lime juice, water, and cumin and blend well. Transfer the marinade to a medium bowl and add the mushrooms, rubbing the marinade into the mushrooms. Set aside for 10 minutes.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add the peppers and onion. Cook, stirring, until crisp-tender, 5 to 8 minutes. Season with salt and black pepper.
  3. Heat a grill pan, electric grill, or another skillet over medium-high heat. Grill the mushroom slices in batches until cooked through and grill marks appear, about 3 minutes per side. Season to taste with salt.
  4. Heat the tortillas between 2 damp paper towels in the microwave for 1 minute or heat each tortilla in a large skillet over medium heat. Keep warm.
  5. To assemble, fill the warm tortillas with mushrooms, peppers and onions, poblano sauce, and avocado slices.

Serves: 4 to 6


Everyday Vegan Eats CoverRoasted Poblano Cream Sauce


  • 1 poblano chile
  • 1/3 cup raw cashews
  • 6 tablespoons plain unsweetened almond milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons cilantro leaves
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Sea salt and fresh ground black pepper



  1. Roast the poblano in a dry skillet, turning every few minutes. When well blistered and mostly charred, transfer the poblano to a bowl and cover the bowl with plastic wrap to steam for ten minutes. Peel the chile by rubbing the skin off. Remove the stem and seeds and coarsely chop. Set aside.
  2. Grind the cashews in a blender until finely ground. Add the almond milk, lime juice, cilantro, oil, cumin, onion powder, garlic powder, and the reserved poblano. Blend the sauce as smoothly as possible, in intervals, if necessary, to avoid overheating the blender. Season with salt and black pepper to taste.

Makes about 1 cup

From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.

Email this to someoneShare on FacebookTweet about this on TwitterPin on PinterestShare on YummlyShare on StumbleUponShare on RedditShare on TumblrDigg thisShare on Google+Print this page


  1. Chef Johnna August 8, 2014 at 5:52 pm -

    I noticed that the recipe doesn’t say to soak the cashews first. Are you recommending to use unsoaked cashews, or is this an error in the recipe itself? All the raw cashew cream recipes I’ve read say to soak the cashews 2-3 hours prior to using.
    Thanks for posting this sauce. I just might try it tonight!

  2. Dianne
    Dianne August 8, 2014 at 6:49 pm -

    Raw cashews are usually soft enough that they don’t need to be soaked. If you’re worried that they won’t blend properly, you can soak them. If you’re using a high speed blender it’s not necessary.

  3. Zsu Dever September 8, 2014 at 8:32 pm -

    Hi Chef Johnna,

    I used a personal blender for all the recipes in the book, in case someone didn’t have a high speed blender. If you blend and let the cashews soak for about 5 minutes and then blend again, the cashews will blend well because the nuts are chopped up enough that they soak better.

    And as Dianne mentioned, the nuts are already pretty soft (unlike almonds) and you are welcome to soak them.

    Sorry I didn’t see this much sooner!


Leave A Response »