Roast the poblano peppers until the skin is charred (over the flame of a gas burner or on a baking sheet under your oven's broiler). Place the charred peppers in a glass container with a lid or a paper bag. Cover the container or close the bag and set aside to cool. Once cooled, scrape off most of the charred skin and slice off the stem and remove the seeds. Chop the poblanos into bite sized pieces.
Heat the avocado oil in a 5-quart Dutch oven over medium heat. Once hot add in the onion, jalapeño, garlic, and cilantro. Cook 4 to 5 minutes until soft but not browned. Add in the white pepper and salt, cook another 30 seconds.
Pour in the broth and the almond milk. Bring to a simmer then add in the chopped poblanos. Simmer for 10 minutes then stir in the vegan cream cheese. Taste for salt and add more if necessary. If desired, use an immersion blender to slightly puree the soup to a creamier texture. To serve, divide the soup between bowls and top with the avocado, cabbage and pico de gallo.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.