Directions
- 1Make cashew cream by blending 1 1/2 cups of raw cashews, 3/4 cup of water, 2 tablespoons apple cider vinegar, and 3 tablespoons lemon juice until smooth.
- 2In a pan, sauté 1/2 cup corn kernels, 1 cup diced onion, 1 1/2 cups chopped mushrooms, and 2 cups chopped bell peppers.
- 3Add 1/2 teaspoon smoked paprika, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon ground turmeric, and a pinch of black pepper to the pan and mix.
- 4Cook the sautéed vegetables until softened.
- 5Assemble tacos with corn tortillas, salt-free refried beans, shredded lettuce, sautéed veggies, salt-free guacamole, and salt-free salsa or pico de gallo.
- 6Top with cashew cream, cilantro, and fresh chili.
Ingredients
- 1.5 cups raw cashews
- 0.75 cup water
- 2 tablespoons apple cider vinegar
- 3 tablespoons lemon juice
- 0.5 cup corn kernels
- 1 cup diced onion
- 1.5 cups chopped mushrooms
- 2 cups chopped bell peppers
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon chili powder
- 0.25 teaspoon garlic powder
- 0.25 teaspoon ground turmeric
- 1 pinch black pepper
- 3 corn tortillas
- 1 salt free refried beans
- 1 shredded lettuce
- 1 salt free guacamole
- 1 salt free salsa or pico de gallo
- 1 cilantro
- 1 fresh chili
Equipment
blenderfrying pan
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