Vegan Mexican Tostadas with Jackfruit and Cashew Cream
Ingredients
Base
- Corn tortillas or store-bought tostadas
- Avocado oil
Beans and soyrizo
- 2 cans beans (I used great northern)
- 6 ounces soyrizo
- 2-3 tbsp plant milk
- Salt, to taste
- Pepper, to taste
Jackfruit filling
- 9 ounces jackfruit (I used “the jackfruit company” brand)
- 1/4 cup green salsa
- 1/4 onion, thinly sliced
- Salt, to taste
- Pepper, to taste
Cashew cream
- 1 cup cashews, preferably raw
- 3 tbsp nutritional yeast
- Juice of 1 lemon or lime
- 1/2 cup water
- Salt, to taste
- Pepper, to taste
- 1 tsp garlic powder
Toppings
- Iceberg lettuce, thinly sliced
- Avocado
- 1/4 red onion, diced small
- Cilantro, chopped
- Extra green salsa, for serving
Preparation
Soak cashews in hot water for 10 minutes
In a pan, add 1 tablespoon avocado oil and cook soyrizo for 3-4 minutes
Meanwhile, rinse and drain the beans and add to the pan with soyrizo
Mash the beans until desired consistency using a potato masher or hand blender
Cook until heated through, then add 2-3 tablespoons plant milk and season with salt and pepper to taste
In another pan, sauté thinly sliced onion
Add jackfruit and 1/4 cup green salsa, then cook on low heat until jackfruit softens (about 8 minutes), seasoning with salt and pepper to taste
Drain the soaked cashews and add to a blender with nutritional yeast, salt, pepper, garlic powder, lemon or lime juice, and 1/2 cup water
Blend until smooth, adding more liquid if needed
If using corn tortillas, bake at 435°F for 8-10 minutes until hardened, drizzling with avocado oil and a pinch of salt; if using store-bought tostadas, skip this step
Thinly slice iceberg lettuce, slice avocado, and dice red onion small
Assemble by spreading beans on tostadas, then adding jackfruit, lettuce, cashew cream, avocado, extra salsa, and red onion
Notes
This is my childhood favorite! My mama made the best tostadas growing up
