Prep Time 5 min
Cook Time N/A
Servings 4
Difficulty Easy


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


  • 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.