Fajita Tacos w/ Cashew Cheese Sauce




Fajita Tacos w/ Cashew Cheese Sauce



  • Serves 4
  • Tacos
  • 3 bell peppers
  • 1 red onion
  • 1 eggplant
  • 12 corn tortillas
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • Cherry tomatoes
  • Purple cabbage
  • Avocado
  • Cilantro
  • Cashew cheese sauce
  • Juice of 1 lemon
  • 1/2 cup raw cashews (soaked for 4 hours)
  • 1 cup carrot, chopped
  • 1 cup potato, chopped
  • 1 cup unsweetened almond milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tbsp garlic powder
  • 1/4 cup nutritional yeast


  1. Chop bell peppers, onion and eggplant. Make sure to chop them up to all be the same size.
  2. Place the vegetables in a nonstick pan over medium heat. Cook for 6-8 minutes or until soft. Throughout the cooking process, if vegetables begin to stick, add 1-2 table spoons of water at a time. In the last 2 minutes of cooking add salt, pepper and garlic powder.
  3. Meanwhile, in a large pot bring 4 cups of water to a boil. Add potatoes and carrots to the pot and let cook for 15 minutes or until tender.
  4. Once potatoes and carrots are cooked, Place all your nacho cheese sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour into a jar and place in the fridge until ready to use.
  5. Warm tortillas up on a skillet over high heat. TIP: place tortillas into a bowl of water, letting for the tortilla to completely submerge. Then place it on the hot skillet or pan. Cooke for 20 seconds on each side.
  6. Prepare taco toppings by slicing cherry tomatoes in half, thinly slicing purple cabbage and roughly chopping the cilantro.
  7. Assemble tacos by placing Cooked vegetable mixture in tortillas, then toppings and finishing off with a drizzle of cashew cheese sauce.



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