Chipotle Cashew Crema Sauce
|chipotle pepper in adobo sauce||1|
|juice of ½ one lime|
|warm water||1/4 - 1/2 cup|
|salt & pepper to taste|
|OPTIONAL 2-3 tablespoons nutritional yeast, this gives it a cheesy flavor|
Quick Pickled Red Onions
|Red onion - halved & sliced||1/2|
|small limes - juiced||2|
|Your favorite salsa or hot sauce|
|cauliflower - cut up into bite-sized florets||1 head|
|vegetable broth||1/2 cup|
|olive oil||1 tbsp|
|smoked paprika||1 tsp|
|garlic - minced||2 cloves|
They’re so easy that I’ve even made them while camping – seriously, they’re that easy! I just made the cashew crema in advance and packed it!
Eat them by themselves, or serve with a side of beans, rice and your favorite salsa!
Serves 4 people.
- Quick soak your cashews by covering them completely with very hot, but not boiling water. Set aside for 15-20 minutes. Then rinse.
- Place your sliced red onion and juice of two small limes into a mason jar with a pinch of salt. Shake to evenly coak. Set aside for 15-20 minutes, shaking the jar every 5 minutes or so to evenly coat the juice. You can also set the jar upside down for half the time to make sure all of the onions get pickled.
- Add cauliflower, garlic, vegetable broth, paprika, oregano and cumin to a cast iron skillet or large pan on medium high heat.
- Bring to a simmer and stir frequently until all of the vegetable broth has cooked off.
- Then add olive oil and sear the cauliflower until some of the edges have started to brown.
- Meanwhile, add your soaked cashews, chipotle pepper in adobo, water and lime juice to a high powered blender or food processor and process until fully combined and creamy. If you’re adding nutritional yeast, add that as well. Add salt and pepper to taste.
- Heat up your tortillas. Then assemble your tacos with cauliflower, cashew crema sauce and quick pickled red onions. Top with cilantro, pepitas and any other toppings you might like! Serve & enjoy!
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