Vegan Mexican Tostadas with Jackfruit and Cashew Crema
Ingredients
- Corn tortillas or store-bought tostadas
- Avocado oil
- 2 cans great northern beans
- 6 ounces soyrizo
- 9 ounces jackfruit
- Canned green salsa
- 1/4 onion, thinly sliced
- Iceberg lettuce, thinly sliced
- Avocado
- 1/4 onion, diced small
- Cilantro, chopped
- 1 cup cashews
- 3 tablespoons nutritional yeast
- Juice of one lemon or lime
- 3 tablespoons plant milk
- Salt
- Pepper
- 1 teaspoon garlic powder
Preparation
In a pan, add 1 tablespoon oil and cook soyrizo for 3-4 minutes.
Open the cans of beans, rinse and drain them, then add to the soyrizo and mash with a potato masher or hand blender.
Cook the bean mixture until heated through, then add 2-3 tablespoons of plant milk and season with salt and pepper to taste.
Sauté finely sliced onion in a pan, then add jackfruit and a quarter cup of green salsa.
Cook the jackfruit mixture on low heat for about 8 minutes until it softens and shreds easily, then season with salt and pepper to taste.
Soak the cashews in hot water for 10 minutes, then drain and blend with 3 tablespoons nutritional yeast, a pinch of salt and pepper, 1 teaspoon garlic powder, juice of one lemon or lime, and 1/2 cup water or plant milk until smooth, adding more liquid if needed.
Thinly slice iceberg lettuce and avocado, and dice red onion small for toppings.
If not using store-bought tostadas, bake corn tortillas in the oven at 435 degrees for 8-10 minutes until hardened, drizzling with oil and a pinch of salt beforehand.
Slather the bean mixture on a tostada, then add jackfruit, lettuce, cashew cream, sliced avocado, extra salsa, and diced red onion.
Notes
You can use store-bought tostadas for convenience or make your own as described.
This recipe is inspired by childhood favorites and can be adjusted for personal taste.
