Vegan Mexican Tostadas with Jackfruit and Cashew Cream
Ingredients
Base and toppings
- Corn tortillas or store-bought tostadas
- Avocado oil
- Iceberg lettuce, thinly sliced
- Avocado
- 1/4 onion, diced small
- Cilantro, chopped
Beans
- 2 cans beans (I used great northern)
- 6 ounces soyrizo
- 3 tbsp plant milk
Jackfruit filling
- 9 ounces jackfruit (I used “the jackfruit company” brand)
- Canned or jar store-bought green salsa
- 1/4 onion, thinly sliced
Cashew cream
- 1 cup cashews (preferably raw)
- 3 tbsp nutritional yeast
- Juice of lemon or lime
- 1 tsp garlic powder
Seasonings
- Salt
- Pepper
Preparation
Beans
In a pan add 1 tbsp oil then cook soyrizo for 3-4 minutes
Open the cans of beans, rinse and drain then add to the soyrizo
Mash beans using a potato masher or hand blender
Cook until heated through then add 2-3 tbsp plant milk
Taste and season with salt and pepper
Jackfruit filling
Sauté finely sliced onion
Add jackfruit and a quarter cup of salsa verde
Cook on low heat for about 8 minutes until jackfruit softens and shreds easily
Season with salt and pepper
Cashew cream
Soak cashews in hot water for 10 minutes
Drain and transfer to blender
Add nutritional yeast, salt, pepper, garlic powder, lemon or lime juice, and 1/2 cup water or plant milk
Blend on high until smooth, adding more liquid if needed
Tostada base and toppings
Use store-bought tostadas if available
Otherwise, bake corn tortillas at 435°F for 8-10 minutes until hardened, drizzling with oil and a pinch of salt
Thinly slice iceberg lettuce
Dice red onion small
Slice avocado
Assembly
Spread beans on the tostada
Top with jackfruit filling
Add lettuce, cashew cream, sliced avocado, extra salsa, and red onion
