Creamy Dairy-Free Rajas con Crema and Corn (Vegan Mexican Poblano Pepper Recipe)
This vegan rajas con crema recipe is made with smoky roasted poblano peppers, sweet corn kernels, and a luscious vegan cream sauce. A plant-based take on a comforting Mexican classic!
Roasted poblano pepper strips cooked in a creamy sauce is traditionally a vegetarian dish — but it’s incredibly easy to transform it into a creamy, dairy-free version of rajas con crema that’s still loaded with authentic Mexican flavor. It’s easy to make, budget-friendly, and bursting with delicious flavor!
Roasted Poblano Pepper Strips in a Creamy Vegan Sauce with Corn
If you’ve ever had a plate of rajas con crema, you know just how comforting, flavorful, and satisfying this classic Mexican dish is.
Roasted poblano peppers, tender corn kernels, and a luscious creamy sauce cooked together to create a dish that’s both humble and indulgent.
Traditionally, rajas con crema is a vegetarian dish because it’s made with Mexican crema and sometimes cheese—but if you’re avoiding dairy, don’t worry. My dairy-free rajas con crema brings you all the same cozy, smoky, creamy flavors without a drop of dairy.
Let’s me show you what simple swaps make it totally plant-based and still 100% authentic in flavor.
What Are Rajas con Crema?
“Rajas” means strips, and in this context, it refers to strips of roasted poblano peppers, which are mild, smoky, and an essential part of Mexican cuisine.
“Crema” means cream, and in this context it refers to Mexican sour cream.
The roasted poblano pepper strips are cooked with sweet white onion and tender corn kernels in a creamy, slightly tangy sauce. Simple ingredients that come together in a scrumptious dish.
This dish is often served as a main dish served with warm corn tortillas and refried beans.
It’s also a popular side dish, a taco and gordita filling. It’s super satisfying without needing meat!
Why You’ll Love This Plant-Based Rajas con Crema
• Completely dairy-free so perfect for those lactose intolerant or vegan.
• Smoky, creamy, and packed with so much flavor!
• Perfect for meal prep or quick weeknight dinners.
• Can be served as a main dish, a side dish, or filling for tacos or gorditas.
Dairy-Free Rajas con Crema Ingredients
Poblano Peppers: The most flavorful chiles in my opinion. You don’t want to replace them with another pepper. But in an emergency you could replace them with Anaheim peppers or Green Hatch chiles, they won’t be quite the same though.
White Onion: If you don’t have it then use yellow onion, green onions, or even shallots would work. Red onion doesn’t work in this recipe.
Garlic: Typically I use around 2-3 garlic cloves but you can substitute with 1 teaspoon of garlic powder if desired.
Corn Kernels: You can use canned, frozen, or fresh when in season. Either white corn or yellow corn work fine. Use whatever’s easiest or in season.
Dairy-Free Crema or Sour Cream – You can use store-bought, homemade vegan crema, or cashew cream. My vegan crema recipe works perfectly here.
Seasonings: A simple combo of salt, nutritional yeast, and vegetable bouillon powder gives this dish depth and savory balance.
Oil or Vegan Butter: Use your favorite to sauté the veggies. Olive oil or avocado oil both work well.
How to Roast Poblano Peppers for Rajas
Roasting poblanos brings out their deep, smoky flavor — an essential step for making authentic rajas con crema. Here’s how to do it:
- Gas Stove (Direct Flame): Place the whole poblanos directly over the flame. Rotate with tongs until the skin is blackened and blistered on all sides.
- Oven Broiler: Arrange the peppers on a baking sheet lined with foil, and broil for 5–7 minutes on each side, until charred and their skin is puffed.
- Comal or Cast Iron Skillet: Heat a dry comal or skillet over medium-high and roast the peppers, turning until evenly blackened on all sides.
Once roasted, place the peppers in a covered bowl or a sealed plastic bag to “sudar” or steam for 10 minutes. This helps loosen the thick skin making it easy to peel. Next, peel off the skin, remove the stem, and scrape out the seeds. Slice into thin strips.
How to Make Vegan Rajas con Crema (Step-by-Step)
1. Roast the Poblanos: Use your preferred method above to roast the peppers. Then steam, peel, remove stems and seeds, and cut into thin rajas or strips.
2. Make the Vegan Crema: If using homemade, blend soaked almonds (or cashews), water, salt, and nutritional yeast until smooth. Strain if needed for extra creaminess. (Get the full recipe for my Mexican vegan crema here.)
3 Sauté: Heat the oil or vegan butter in a large skillet. Add sliced onions and sauté until softened and slightly golden. Add garlic and cook for 1–2 minutes.
4. Add Rajas & Corn: Stir in the roasted poblano strips and corn kernels. Cook for 5–7 minutes until everything is heated through.
5. Pour in the Crema: Add the dairy-free crema to the skillet. Stir gently to coat all the veggies, and simmer for 5 minutes until thickened slightly.
6. Taste & Serve: Adjust seasonings to taste — add more salt or nutritional yeast if needed. Serve warm with tortillas, with beans and rice, or as a taco or gordita filling.
How to Serve Dairy-Free Rajas con Crema
This creamy vegan poblano dish is so versatile. I just know you’ll be making it again and again. Here are some of my favorite ways to serve rajas con crema:
- 🌮 Taco filling – Spoon it onto corn or homemade flour tortillas for scrumptious.
- 🫓 Gorditas or sopes – Stuff inside thick gorditas or use as a topping for thick sope along with refried beans.
- 🍽️ As a Main Dish – Serve with Mexican rice and refried beans for a satisfying, plant-based meal.
- 🌯 Burritos or burrito bowls – Wrap the rajas con crema with rice and beans in a flour tortilla. Or skip the tortilla wrap and put it all into a bowl with all your fave garnishes.
- 🍞 Torta filling – Try it on a toasted bolillo roll with some extra melted cheese.
- 🥣Party Dip – Serve with totopos (tortilla chips) for a fun appetizer or snack — especially when warm and extra creamy.
How to Store Leftovers and Reheat
Have leftovers? Here’s how to store and reheat your dairy-free rajas con crema so they taste just as good the next day:
Refrigerate: Allow leftovers to come to room temperature , then store in an airtight container in the fridge for up to 4 days.
Freezing not recommended: Because of the creamy vegan sauce, this dish doesn’t freeze well. The texture of the crema may change once thawed.
Reheat: Warm leftovers on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through. If the sauce has thickened too much, add a splash of dairy-free milk or water to loosen it.
Vegan Recipes with Roasted Poblano Peppers
Don’t miss these delicious poblano pepper recipes – all made vegan but still with the traditional Mexican flavors.
- Papas con Rajas Recipe
- Vegan Stuffed Poblano Peppers
- Bean Stuffed Chiles Rellenos
- Vegan Espaguetti Verde
- Corn and Poblano Pepper Soup
- Poblano Pepper and Mushroom Fajitas
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Creamy Dairy-Free Rajas con Crema (Video)
Creamy Dairy-Free Rajas con Crema (Vegan Mexican Poblano Pepper Recipe)
Ingredients
Vegan Rajas con Crema Ingredients
- 5 medium poblanos 1 ¼ lbs. or almost 600gm
- 2 Tablespoons olive oil
- 1 small white onion sliced into thin strips
- 3 garlic cloves finely minced
- ½ to ¾ cups corn kernels adjust to taste
- 1 teaspoon salt adjust to taste
Vegan Crema Ingredients*
- ½ cup almonds soaked overnight or boiled for 10 minutes and peeled
- ¼ teaspoon salt
- 1 teaspoon nutritional yeast
- ¾ cups water
Instructions
- Roast the poblanos over an open flame, or broiler, or on a hot comal. Roast until evenly blackened on all sides. Place in a bowl or container and cover to steam for 10 minutes.
- In the meantime make the vegan crema if using homemade, if not skip this step. Place the soaked almonds, salt, nutritional yeast, and water into a blender cup. Blend until completely smooth. Strain using a cheese cloth and squeeze out all the liquid and discard the almond pulp. Mix in the cornstarch and set aside.
- Use a butter knife to scrape away the blackened bits from the poblanos. Remove the stem, cut off the seeds and pith the seeds are attached to. Slice into thin, even-sized strips.
- Heath the oil, once hot sauté the onion until soft. Mix in the minced garlic and cook for a couple minutes. Add the poblano pepper strips, and the corn kernels. Sprinkle in the seasonings, mix and cook for 5 to 8 minutes.
- Mix in the vegan crema and cook for another 5 minutes or until warmed through and thickened up a bit.
- Taste and adjust seasoning if needed. Serve as desired.
Recipe Notes & Pro Tips
Nutrition
FAQs
Is rajas con crema spicy?
Not usually! Poblano peppers are mild, but every once in a while, one might surprise you with a bit of heat. To keep it extra mild, remove all seeds and membranes. If you like it spicy, you can add a chopped jalapeño or serrano pepper.
Can I make this ahead of time?
Yes! This dish holds up well in the fridge for 3–4 days. Just reheat gently and add a splash of plant-based milk or water if the crema gets too thick.
What can I use instead of poblanos?
Anaheim peppers or Hatch chiles are your next best bet. They’re similarly mild, though the flavor will be slightly different. Avoid bell peppers because they don’t have the same flavor.
What’s the best vegan crema to use?
Homemade or store-bought dairy-free sour cream works great. Use either almond crema or cashew cream for rich and tasty options.
Can I freeze dairy-free rajas con crema?
I don’t recommended. The texture of the vegan crema can change once frozen and thawed. So for best results, enjoy this dish fresh or refrigerate leftovers.
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Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
