A vegan taco recipe for your Cinco de Mayo celebration. - NBCNewsBETTER
1 cup raw cashews, soaked overnight and drained¼ small head purple cabbage, shredded½ cup fresh cilantro leaves, roughly chopped2 tablespoons extra-virgin olive oil8 ounces wild mushrooms, such as shiitake, maitake, or oyster, wiped clean with a damp cloth and cut into bite-size pieces2 avocados, pitted and sliced1. Make the cashew crema: In a blender or food processor, combine the cashews, lime juice, cayenne, and salt with ¼ cup of water. Blend until smooth.
2. Make the spicy slaw: In a medium bowl, toss together the cabbage, carrot, cilantro, jalapeño, lime juice, and salt. Set aside. 3. Make the wild mushroom and corn filling: In a large pan, heat the olive oil over medium heat. Add the shallot and garlic and cook until the shallot is translucent and the garlic hasn’t yet begun to brown, 1 to 2 minutes. Add the mushrooms, season with a pinch of salt, and cook until tender, 7 to 8 minutes. Add the corn and cook for another 2 minutes. Taste the filling and add more salt, if desired.
4. Serve: Using a pair of tongs and working in batches, char the tortillas over an open flame on the stove until they are just taking on color and warmed through. Keep the finished tortillas under a clean towel so they’ll stay warm. Serve the tortillas with the filling, slaw, and crema, plus slices of avocado and fresh cilantro.By Whitney Tingle and Danielle Duboise, founders of Sakara Life. Abrams / April 9, 2019.
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