Bean Tacos with Arugula, Pickled Red Onion, Hemp Seeds and a Sour Cream Sauce
Ingredients
- 125 g mushrooms
- 2 tsp barbeque spice
- salt & pepper
- 200 ml natural cashews
- 1 clove of garlic
- 2 dl water
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1/2 tsp salt
Preparation
Chop the veggies into small pieces, however you like it
Dump it all in a frying pan, together with some oil and fry it off for a few minutes
Add the spieces in the end
Serve warm in a tortilla bread/taco shell
Soak the cashews in hot water for about 10 minutes
Then add them + all of the other ingredients to a mixer and blend for a couple of minutes until you have a smooth cashew cream