Katie Austin

Plant-Based Taco Bowl with Cilantro Cashew Crema

Plant-Based Taco Bowl with Cilantro Cashew Crema

This bowl is the perfect addition to your Taco Tuesday menu, especially if you’re looking for something plant based🌱 Just because this taco bowl is vegan, doesn’t mean it lacks anything in flavor. It’s packed with nutrients and tons of veggies. And what I love about the cilantro cashew crema is how creamy it is without a huge overpowering cilantro flavor. I promise this cilantro cashew crema is a must-try!!

**NOTE: to make the cashew crema, requires at least a few hours to soak the cashews to soften **

FOR CASHEW CREMA: (note: there will be plenty leftover so you can totally use it for other recipes!)

1.5 cups cashews, soaked & rinsed

1/2 cup water

1 tbsp olive oil

1 tbsp garlic paste

2 tbsp nutritional yeast

1 teaspoon salt

2/3 cup cilantro

FOR TACO BOWL: *note – for 2 servings*

1/2 cup black beans

1/2 cup cherry tomatoes, sliced

1/2 cup romaine lettuce, finely chopped

1/3 cup red onion, diced

1/2 cup corn

1 cup rice

Seasonings: taco seasoning, salt and pepper

Optional: 1/2 avocado, cilantro to top

The recipe:

To make the cashew crema, soak your cashews overnight in water.

Replace the water that you soaked the cashews in and add to a blender along with your olive oil, garlic paste, nutritional yeast, salt, and cilantro.

Mix your salsa with your already-cooked rice.

Dice your red onions and finely chop your romaine and tomatoes. Drain and rinse your black beans.

Roast your corn in a skillet with a drizzle of olive oil and taco seasoning on medium heat till the corn is charred. My recommendation to get the corn charred is to avoid constant stirring, only stirring occasionally.

Assemble your taco bowl by taking your rice of choice, red onions, black beans, tomatoes, corn, crema and cilantro to top.

Pair with your fave hot sauce and enjoy!! xx