Spicy Smoked Vegan Taco With Garlic Cashew Cream. I think that the best food can be found inside of a taco. There are so many varieties of tacos, and they can be tossed together quickly with whatever ingredients you have on hand. Since going gluten free, corn tortillas have been essential to my feeling that I can still love food without being deprived. Staying with my main theme of trying to fit as much nutrition into a square inch as possible, I have combined cauliflower, sweet potatoes and brussel sprouts for a delicious and filling taco base. We have spiced it with with garlic, smoked paprika, chipotle and the best fats--avocado and cashews. I had no idea how they were going to turn out, but seriously, these tacos bring the flavor.
Recipe
Spicy Smoked Vegan Taco With Garlic Cashew Cream
Ingredients
Taco Filling
- 1 cup cooked chopped brussel sprouts
- 1 cup cooked finely chopped cauliflower
- 1 cup cooked shredded sweet potatoes
- 4 chopped cloves of garlic
- 3 tablespoon olive oil
- ½ teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chile pepper
More Stuff for taco
- ½ ripe avocado
- 1 cup kale
- 4 corn tortillas
Garlic Cream Cashew Cream
- ½ cup raw cashews soaked 2 hours
- ½ cup water
- 4 garlic cloves
- ½ teaspoon sea salt
- Juice of 1 lemon
- 1 teaspoon lemon zest
Instructions
Taco
- Heat olive oil in pan
- Saute garlic for 1 minute
- Add vegetables and saute for 4 minutes
Garlic Cashew Cream
- Mix cashews, water, garlic, lemon juice, zest and salt in blender until smooth.
Avocado Mash
- Add 2 tablespoon of garlic cashew cream to avocado and mix with fork until smooth
Build Taco
- Heat 4 corn tortillas
- Spread avocado mash on tortilla
- Add kale
- Scoop vegetables on tortilla
- Spread garlic cashew cream and serve
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