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Cauliflower Tacos with Cashew Cream Sauce

Fusion \ Dinner \ Main Dish
Votes: 1
Rating: 4
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Prep Time20minutes
Cook Time25minutes
Passive Time
servings
There is no Nutrition Label for this recipe yet.

Cauliflower again, you say? I could eat and create recipes with this versatile veggie for months on end. As I said before, cauliflower tastes great by itself but also takes on the flavor of whatever you use to season it.

If you don’t like cauliflower (I mean, come on, is that even possible?) you can substitute another veggie.

The cashew cream sauce keeps for about 4 to 5 days in the refrigerator.

ENJOY!

Cashew Cream Sauce

Ingredients

  • 1 cup cashews Raw
  • 2 cups water Room Temperature
  • 1 tsp. Reduced Sodium, Better Than Bouillon
  • 1/2 tsp. cumin
  • 1/4 cup cilantro leaves, Chopped
  • 1/2 medium lime Juiced
  • 1 tsp. nutritional yeast
  • 1/2 cup vegan sour cream

Directions

  1. Soak Cashews in water, Reduced Sodium Better Than Bouillon and Cumin for a minimum of 3 hours at room temperature.
  2. Strain and reserve water and set aside. Put soaked cashews into food processor and add remaining ingredients.
  3. Add Salt, Lime Juice, 3/4 cup of Reserved Water, Nutritional Yeast and Vegan Sour Cream. Process on high until smooth. Add more water to reach desired consistency.

South of the Border Cauliflower

Ingredients

  • 1 Large cauliflower Broken Into Small Bite-Sized Pieces
  • 2 Tbl. olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 3/4 tsp. cumin
  • 3/4 tsp. salt
  • 1/2 medium lime Juiced

Directions

  1. Toss small pieces of cauliflower in a plastic bag or bowl with Olive Oil. Add remaining spices and toss until evenly coated.
  2. Bake on foil-lined baking sheet at 400 degrees for 15 to 20 minutes or until fork-tender. Toss with juice from 1/2 lime.

Tomato & Avocado Toppings

Ingredients

  • 4 Large tomatoes Finely Chopped
  • 4 Tbl. cilantro leaves, Chopped
  • 1 tsp. salt
  • 2 tsp. olive oil
  • 2 Large avocados Peeled & Sliced

Directions

  1. In a small bowl combine Tomato, Cilantro, Salt and Olive Oil.
  2. Slice avocados and use 2 pieces on each taco.

Tortillas

Ingredients

  • 10 6" corn tortillas, Heated

Directions

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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