Vegan Bean Tacos with Cashew Cream
Ingredients
Bean taco mix
- 1/2 red onion
- 1/2 red pepper
- 380 g black beans (1 can)
- 160 g corn (1 can)
- 125 g mushrooms
- 2 tsp barbecue spice
- salt and pepper
- oil for frying
Cashew cream
- 200 ml cashews
- 1 clove garlic
- 200 ml water
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1/2 tsp salt
Preparation
Prepare bean taco mix
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 spices in the end.
Serve warm in a tortilla bread or taco shell.
Make cashew cream
Soak the cashews in hot water for about 10 minutes.
Then add them and all of the other ingredients to a mixer and blend for a couple of minutes until you have a smooth cashew cream.
Assemble tacos
Top the bean mixture with arugula, pickled red onion, hemp seeds, and cashew cream in the taco shells
