Turn the oven on to broil (temperature: 400 to 450ºF).
Place the poblano peppers on a greased baking sheet and broil, turning occasionally, until all sides of poblano peppers are blackened. Let cool on a wire rack.
When the poblano peppers are cool enough to handle, remove the skin. Cut each pepper into half lengthwise, remove the seeds and membranes and put the peppers into a blender. Add the walnuts, cultured almond milk, olive oil, lemon juice, cumin, chili powder and garlic salt and puree the mixture until smooth.
Transfer the mixture to a serving bowl and stir in black pepper, to taste. Serve with chips or crackers.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-poblano-walnut-dip