Vegan Tacos with Cashew Sour cream
January 17, 2019 | Uncategorized | No Comments
This recipe came about while I was trying to figure out what to do as a tasting for a job interview, this was my first attempt at raw food, and I will say it was a success for one reason only, my 8 year old son loved it ! If in case the raw meat filling is not to your liking, sub with a blend of saute’d veggies. The sauces in this recipe really take it to another level and should not be skipped, the blender I used is posted in the link below, you will need it for this recipe. Enjoy!
Kid Approved Vegan Tacos
Want to have vegan tacos but able to leave behind the sour cream? This recipe gives you your tacos without loosing out on any add-ons. The Sour cream and nacho cheese sauce is made from cashew cream, it can be made with a food processor, but if you want the sauces completely smooth you will have to use a vitamix blender
Ingredients
Filling for Tacos
- 1 1/4 cup sunflower seeds soak for 2 hours
- 1/4 cup sundry tomato
- 1 teaspoon apple cider vinegar
- 1 teaspoon soy sauce
- 3/4 teaspoon chilli powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
Vegan Sour Cream
- 2 cups raw cashews soak for at least 2 hours
- 3/4 cups filtered water
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
Vegan Nacho Cheese Sauce
- 1 1/2 cups raw cashews soak for at least 2 hours
- 1/2 cups filtered water
- 1 1/2 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 bell pepper
- 4 T nutritional yeast
- 1 tablespoon minced garlic
- 1 teaspoon jalapeno pepper
- 2 teaspoon onion powder
- 2 teaspoon chipotle powder
- 1 teaspoon red pepper flakes
Guacamole
- 2 avocados
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1 clove minced garlic
- 1/2 cup diced tomato
- 1 tablespoon minced onion
- 3 tablespoons chopped cilantro
Gluten Free tortilla
- 1 1/2 cups Bob’s red mill gluten free flour
- 1/2 cups tapioca starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegan butter
- 3/4 cups ice cold water
Vegan Butter
- 1/2 cups almond flour
- 1/2 cup cashew milk may need to add 2-3 tablespoons extra
- 2 teaspoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/4 cup olive oil
- 1 cup coconut oil check consistency add more oil if needed
- 1 teaspoon tumeric
Instructions
Filling for Tacos
- Place all ingredients in the food processor and pulse together. You can make ahead of time and refrigerate until needed. For the sour cream and nacho cheese sauce you will place all ingredients into the vitamix blender and blend until smooth
Tortilla
- In a mixing bowl whisk together all dry ingredients. Cut in or mix in with hands the cold butter until the mixture looks like small pea sized clumps, add more butter if needed. Little by little add in the ice water mixing with your hands until it is wet enough to roll into a ball. Divide the large ball of dough into smaller golf ball sized balls then place each ball onto a piece of parchment paper and cover with another piece of parchment paper. flatten into a tortilla with the bottom of a metal or ceramic bowl. right away place the tortillas one by one on a heated pan.
Vegan Butter
- place all ingredients into the vitamix blender or a food processor (vitamix works better for this as the food processor does not get the butter completely smooth) then pour into a container and refrigerate overnight or freeze if you have less time.
Notes
It is best to make the taco meat and sauces ahead of time and refrigerate. Construction is very easy once everything is prepared. The tortillas are best when made fresh and eaten right away. As always use your own taste as a guide for the spice ingredients some people may like more or less garlic and spice. Enjoy! This recipe can be done with a food processor but you will not achieve the desired consistency of the sauces and butter unless you use a vitamix blender. I realize it is an investment but it will make your new vegan life much easier I promise.
By agnivegan
