Roasted Green Chilis with Potatoes, Cilantro and Avacado in a cashew milk base with Cashew Sour Cream.
Not very often am I blessed with fresh roasted green chilis from New Mexico but Holly's kids went for Christmas and brought us some back.
Boil potatoes, add green chilis, cashew milk, vegetarian broth, and salt and pepper. Blend until desired consistency. Add chopped cilantro, chopped avacado and a little cashew sour cream. Cashew sour cream is made out of soaked cashews with a touch of water and a squeeze of lemon juice. Spicy and good!!
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