Tacos with Cashew Sour Cream

I absolutely meant to post this on Taco Tuesday, but I think that Taco Thursday should still count!

As someone who is eating a plant-based diet, tacos are an absolutely wonderful tool in your dinner belt. For one, seasonings for tacos powerful, strong, spicy, and fresh. Additionally, there are endless ingredients that are tasty together in a tortilla, so flavor and fullness are never issues.

For another there's unlimited combinations of ingredients, making tacos redoable for every Taco Tuesday.

For example, my green lentil tacos and buffalo tofu wrap are both variations in the taco family, and are entirely different from tonight's recipe.

The most innovative feature of tonight's recipe is, of course, the homemade cashew sour cream. This, paired with seasoned and baked veggies, fresh veggies, and guacamole packs so much flavor into one taco.

As I've said before, cooking plant-based has been more fun and and produced more favorite meals than any of my cooking days with meat. I think part of that reason is that you finally start paying attention to the best parts of the meal: the spices, the herbs, the citrus, etc.

I hope you enjoy these tacos (or in my husband's case, burritos . . . he loves burritos) as much as we did!

Time: 10-15 minutes

Serves: 2

What you need:

For the roasted veggies
1 green pepper, sliced
1/2 large red onion, sliced
2 cups sliced portobello mushroom
2 tsp paprika
2 tsp cumin
2 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
2 tbsp oil

For sour cream:
1 cup raw soaked cashews (soaked in warm water for 5-10 minutes)
1/2 cup water
1 tbsp lemon juice
1 tsp apple cider vinegar
Salt to taste

For toppings: 
2 tbsp diced tomato
2 tbsp diced red onion

For guacamole:
1 avocado
1 tbsp diced tomato
1 tbsp diced onion
1 tbsp lime or lemon juice
Salt and pepper to taste

Other:
4-6 flour tortillas
Optional: tortilla chips


What you'll do:

1. Preheat the oven to 400 
2. On a baking sheet combine the red onion, pepper, mushroom, oil, and spices, mixing it all around with your hands to coat the vegetables evenly
3. If you haven't already, you can use this time to start chopping vegetables or soaking cashews. 
4. Once the oven is preheated, put the vegetables in for 10-15 minutes (or until they become soft), turning them over and mixing them up halfway through. 
5. While the veggies bake, combine the cashews, water, lemon juice salt, and apple cider vinegar into a food processor or blender. Blend until smooth. To adjust for more thickness, you can add cashews. To adjust for more smoothness, add water. You'll want it to be thick, but light (ya know, like sour cream!)
6. Set sour cream aside
7. Mash avocado in a medium bowl to desired smoothness and add in guacamole ingredients to create guacamole.
8. When the vegetables are done baking, add the vegetables, guacamole, tomato, onion, and sour cream to your desired amount of warmed tortillas, and enjoy!