Vegan Mexican Tostadas with Jackfruit and Cashew Cream
Ingredients
- Corn tortillas or store-bought tostadas
- Avocado oil
- 2 cans beans (such as great northern), rinsed and drained
- 6 ounces soyrizo
- 9 ounces jackfruit (such as The Jackfruit Company brand)
- Store-bought green salsa, as needed
- 1/4 onion, thinly sliced
- Iceberg lettuce, thinly sliced
- Avocado, sliced
- 1/4 onion, diced small
- Cilantro, chopped
- 1 cup raw cashews
- 3 tablespoons nutritional yeast
- Juice of 1 lemon or lime
- 3 tablespoons plant milk
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
Preparation
Beans
Add 1 tablespoon avocado oil to a pan and cook soyrizo for 3 to 4 minutes
Meanwhile, rinse and drain the beans and add to the soyrizo
Mash the beans with a potato masher or hand blender
Cook until heated through, then add 2 to 3 tablespoons plant milk
Season with salt and pepper to taste
Jackfruit
Sauté the thinly sliced onion
Add the jackfruit and green salsa, then cook on low heat until the jackfruit softens (about 8 minutes), shredding it easily with a fork
Season with salt and pepper to taste
Cashew cream
Soak the cashews in hot water for 10 minutes, then drain
Blend the cashews with nutritional yeast, salt, pepper, garlic powder, lemon or lime juice, and 3 tablespoons plant milk until smooth, adding more liquid if needed
Tostada assembly
If using corn tortillas, place them on a baking sheet, drizzle with oil and a pinch of salt, and bake at 435°F for 8 to 10 minutes until hardened
Thinly slice the iceberg lettuce, slice the avocado, and dice the remaining onion
Spread the beans on the tostada, then top with jackfruit, lettuce, cashew cream, avocado, extra salsa, and diced onion
