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Grilled Vegetable Tacos With Vegan Mexican “crema”

Submitted by: Kristina_Vanni

Grilled Vegetable Tacos with Vegan Mexican “Crema”
2014-05-15 Other

Read a blog about this recipe here: ‎

  • Servings: 6


Vegan Crema:
1 cup Raw Cashews
1 tsp Salt
2 Tbsp Pompeian Jalapeno Red Wine Vinegar
½ tsp Salt
Grilled Vegetable Tacos:
1 Zucchini, sliced on the bias
1 Yellow Squash, sliced on the bias
1 Red Bell Pepper, sliced into strips
2 Portabello Mushroom Caps, sliced into strips
Pompeian Grapeseed Oil Spray
Salt & Pepper, to taste
12 Corn Tortillas
1 can (15 Ounces) Vegan Refried Black Beans
1 cup Iceberg Lettuce, shredded


For the crema:

1) Soak raw cashews and salt overnight in enough water to completely cover the cashews by at least an inch. (They will absorb the water and expand overnight.)

2) Drain the cashews, but save the soaking liquid. Place cashews in a blender along with 1/3 cup soaking liquid. Add Pompeian Jalapeno Red Wine Vinegar. And additional soaking liquid, if necessary, until the “creama” reaches desired consistency.

For the tacos:

1) Heat grill to medium-high heat. Spray sliced vegetables with Pompeian Grapeseed Oil Spray and season with salt and pepper, to taste. Grill vegetables, 1-2 minutes per side.

2) Spray corn tortillas with Pompeian Grapeseed Oil Spray and quickly grill until the tortillas are warm and pliable.

3) Divide warmed vegan refried black beans evenly over each warm tortilla. Top with grilled vegetables and shredded lettuce. Drizzle with prepared vegan Mexican “Crema.”

Serves 6, 2 tacos each