Name: Smoky Cashew Crema Tacos
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1 tbsp olive oil (or neutral cooking oil); 0.5 null yellow onion (diced); 3 clove garlic (minced); 1 tsp dried oregano; 1 tsp chili powder; 0.5 tsp cumin; 1 can pinto beans (or black beans, drained and rinsed); 2 null bay leaves; 1 cup vegetable broth (or water); 1 pinch salt (to taste); 1 pinch black pepper (to taste); 1 tbsp lime juice (freshly squeezed); 1 handful cilantro (chopped); 1 null yellow onions (thinly sliced); 1 tbsp neutral oil (oil of choice); 1 handful water (as needed for deglazing); 1 cup cashews (raw, soaked and drained); 0.5 cup water (more for thinning if needed); 2 clove garlic (roughly chopped); 0.5 tsp fine salt (or sea salt to taste); 2 tbsp nutritional yeast; 1 null lime juice (from 1 medium lime); 1 null jalapeno (deseeded and chopped); 0.25 tsp smoked paprika; 0.5 tsp ground cumin; 8 null tortillas (corn or flour); 1 jar salsa (of choice); 1 null avocado (diced); 1 package plant cheese (optional vegan shreds)

Instructions

Show units in method

1

Heat olive oil (1 tbsp) in a large pan over medium heat. Add onion (0.5 yellow) with a pinch of salt and cook for 7 minutes until softened.
2

Stir in cloves (3 garlic), dried oregano (1 tsp), chili powder (1 tsp), and cumin (0.5 tsp) and cook for 1 minute.
3

Add pinto beans (1 can), leaves (2 bay), and vegetable broth (1 cup). Simmer for 10 minutes until warmed through.
4

Mash the beans using an immersion blender or masher, leaving some texture. Season with salt (1 pinch), black pepper (1 pinch), lime juice (1 tbsp), and cilantro (1 handful). Cook for another 4 minutes.
5

In a separate skillet, heat neutral oil (1 tbsp) over medium-high heat. Sauté onions (1 yellow) for 5 minutes. Use water (1 handful) to deglaze and continue cooking for 5 more minutes until browned and soft.
6

In a blender, combine cashews (1 cup), water (0.5 cup), cloves (2 garlic), fine salt (0.5 tsp), nutritional yeast (2 tbsp), juice (1 lime), jalapeno (1), smoked paprika (0.25 tsp), and ground cumin (0.5 tsp). Blend on high for 2 minutes until smooth.
7

Char tortillas (8) over a gas flame. Assemble by layering beans, onions, cashew crema, salsa (1 jar), avocado (1), and plant cheese (1 package).