Heat a cast iron skillet to medium.
Add about a tsp of olive oil and place the poblano peppers on the skillet, skin side down.
Add the scallions to the skillet, increase heat, and cook the poblano peppers and the scallion for about 5-6 minutes, until they appear charred.
Add the garlic to the skillet and turn off heat.
Place them all in a bowl and cover the bowl. Let the peppers rest for 5 minutes and then peel off their skin.
In a blender/processor, combine the poblano peppers, scallions, garlic, and salt and blend to a paste.
Add the fresh cilantro, and continue to grind until the leaves are crushed into tiny bits.
Gently pour some olive oil, working it into the sauce.
Add the vegan feta and pulse to combine.
Stir in fresh lemon juice.