Plant-Based

Happy Taco Tuesday! Enjoy the day with some delicious plant-based 'mince' tacos!

What you'll need:
For the sauce:
  • 1/2 c pre soaked cashews (soaked in water for at least 7 hours and water rinsed off)
  • 1/4 c nutritional yeast
  • 1 tsp turmeric
  • 1/3 c canned light coconut milk
  • Black pepper
  • Juice from 1 lime

What to do:
  • Mandoline your mini carrots into ribbons, set aside in a small bowl
  • Mandoline your radishes into thin slices, set aside in a separate bowl
  • Remove the "butt" from the butter lettuce, rinse all dirt off, keep the leaves whole and set aside. These will serve as your taco. 
  • Throw your cashews into the food processor and blitz for a few minutes add in the rest of the sauce ingredients and blitz for a further few minutes until the sauce is smooth and creamy. 
  • Transfer sauce to a dip/sauce bowl and set aside
  • Dice your mushrooms as finely as possible (into a mince like size) 
  • Saute in a fry pan in a high smoke point oil like coconut oil
  • Season with cayenne, the juice from your lime and S&P
  • Cook until well done
  • Lay out all your taco ingredients and pile on the toppings. I liked to spoon a little taco mince in the middle of my butter lettuce leaf place a few pieces of carrot on one side and cabbage on the other, layer on a few slices of radish, sprinkle on some almond ricotta, garnish with a sprig of coriander and drizzle on that cashew cheeze sauce.

Recipe by Saphira Tuffery (@peanut.head)

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