Tacos have quickly become one of Americans’ favorite foods. With endless opportunities for variation, the tortilla-based meal can easily please any palate. You can enjoy them with meat or without. You can have them with any type of veggie that you want and top them off with a tasty condiment or sauce. How do you like your tacos?
Here is a great recipe from the folks at Jewel’s Bakery and Cafe in Phoenix. Straight from their new plant based menu, these Whole Garden Tacos with Cashew Cream are light, easy, and definitely healthy.
For those of you who do Taco Tuesday dinner nights at your house, this recipe would be a great way to change up the same old thing and give your family something new…plus it’s healthy too!
Vegan Garden Tacos with Cashew Cilantro Cream Sauce Recipe
Corn tortillas
1 medium sweet potato
1/2 cup cooked black beans
1/2 cup spinach
1/4 cup sliced onions
1/2 cup sliced mushrooms
1/2 cup cooked quinoa
3/4 cup raw cashews (soaked for 2 hours)
1/2 cup nutritional yeast
1/2 tablespoon mustard
1/4 cup cilantro
1/2 cup water
1 lime
1/2 avocado
Salsa
Peel and dice sweet potato into squares, slice onion. Toss in olive oil and salt and pepper and bake at 375 for 20 minutes or until fork tender. While the sweet potatoes are cooking, blend cashews, nutritional yeast, lime juice, mustard, and water until creamy. Warm corn tortillas on the stove, or in the microwave for 15-30 seconds. In a pan, sauté spinach, mushrooms, black beans, sweet potato, and cooked quinoa. Stuff your awesome tacos with veggies and top with avocado slices, salsa and cashew cilantro cream sauce.
Love to try this looking good need to eat
more veggies found out that i am a diabetic
This dish looks very savory, summer style. I would like to try this for a party. We are having one on Saturday, and I think this will work perfectly.
This sounds like a delicious recipe. I have been wanting to try quinoa in more recipes and this one would be wonderful.
I just bought some fresh cilantro at the store today and this looks like a very good recipe to use it in. I like the combination of veggies with the quinoa. This would be a good recipe to use for our non meat nights.
I’m not vegan & I admit I like meat of some type on my tacos, but it’s always good to have options for friends who might want the vegan dish! This would be great at Summer get-togethers.
This sounds delicious! I have tasted cashew cream at whole foods samples, and it is good! What a nice way to get your vegetables, although I would never put myself under the yoke of a vegan diet!
Oh, yum! I love this dish. It is so healthy and I like the Cream Sauce. I need to make your amazing recipe. You do have some great recipes on your blog!
Surprised to see sweet potatoes in here! But it sounds great – except I can’t stand cilantro. I wonder if I could substitute flat-leaf parsley, instead? Otherwise, it really looks delicious!
I like all the ingredients in this recipe. Good use of sweet potatoes. Love avocados.
Well this is quite different with the sweet potato in the mix. I don’t often have corn tortillas on hand so I’d even go without it since this recipe would even be satisfying sans taco shell. I’ve never made cashew cream but it sounds delicious.
I so love cilantro and now I have got to make this recipe. I love cilantro so much I often put it in my salads. These tacos look amazing, fresh and so healthy. I have to get back to eating more vegan thanks for sharing this one.