Vegan Tacos with Cashew Cream

In recent years, vegan cuisine has surged in popularity, captivating the hearts and taste buds of food lovers around the world. With its emphasis on fresh, wholesome ingredients and innovative flavors, vegan cooking not only caters to those following a plant-based lifestyle but also attracts omnivores seeking healthier, more sustainable meal options. One dish that perfectly embodies this trend is Cashew Cream Vegan Tacos with Roasted Veggies. This recipe combines the rich, creamy texture of cashew-based sauce with an array of vibrant, roasted vegetables, making for a delicious and nutritious meal.

Discover the delicious world of plant-based eating with these Cashew Cream Vegan Tacos featuring vibrant roasted veggies. A blend of crispy peppers, zucchini, and onion wrapped in warm corn tortillas provides a satisfying texture and flavor. The rich cashew cream ties everything together, making it a healthy, nutrient-rich meal you'll love. Perfect for vegans and non-vegans alike, these tacos offer a sustainable and nutritious option that’s easy to customize. Enjoy a delightful culinary experience!

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Ingredients

For the Vegan Tacos:

8 small corn tortillas

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 zucchini, diced

1 small red onion, diced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

For the Cashew Cream:

1 cup raw cashews, soaked in water for at least 4 hours

1/3 cup water (or more for desired consistency)

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 garlic clove

Salt to taste

Instructions

Prep the Cashew Cream:

- Drain and rinse the soaked cashews.

- In a high-speed blender, combine cashews, water, nutritional yeast, lemon juice, garlic, and salt.

- Blend until smooth and creamy, adding more water as needed to reach your desired consistency. Set aside.

Roast the Vegetables:

- Preheat your oven to 400°F (200°C).

- On a baking sheet, toss the diced bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.

- Spread the vegetables out in a single layer and roast for about 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.

Prepare the Tacos:

- While the veggies are roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warmed through and slightly toasted.

- Once the vegetables are ready, assemble your tacos by layering black beans, roasted vegetables, and a generous drizzle of cashew cream on each tortilla.

Garnish and Serve:

- Top your tacos with fresh cilantro and serve with lime wedges on the side for squeezing over.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4