Easy Roasted Veggie Tacos (+ Chipotle Cashew Crema!)

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An easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. These roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday! an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

Pin this roasted sweet potato + roasted cauliflower taco recipe for later!

a new favorite easy taco recipe: roasted sweet potato + cauliflower tacos with chipotle lime cashew cremaan easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

oooooh boy, these roasted sweet potato + cauliflower tacos need to be added to your weekly dinner rotation STAT.

reasons you’ll be completely obsessed:

  • totally healthy (helloooo they’re made with sweet potatoes & cauliflower!)
  • sheet pan dinner magic (where my fellow lovers of sheet pan dinners at?!)
  • weeknight friendly (40 minutes start-to-finish!)
  • meal prep friendly (i share some thoughts in the recipe notes, below!)
  • budget friendly (pretty sure you can serve for for less than $10!)
  • four words: chipotle lime cashew crema (???)
  • vegan, but also totally husband approved (i promise!)

i mean…yeah.

i could honestly go on & on & on & on about all the reasons to love these roasted sweet potato + cauliflower tacos, but the short of it is this: i am certain that you will absolutely flip over these roasted sweet potato + cauliflower tacos.

they’re completely good-for-you (which is awesome since we’ve eaten them multiple times every week since i first tested this recipe – pahaha!) & every single bite is completely loaded with flavor, all thanks to 3 super simple components that you can easily throw together on any weeknight.

an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

(did i mention it only takes 40 minutes to make these bad boys from start to finish?! meatless monday + taco tuesday = LUV)

easy vegetarian tacos with 3 layers of major flavor

the key to making great meals quickly is to make sure that you’re building tons of incredible flavor into every component that goes into the recipe. these roasted sweet potato + cauliflower tacos are no exception, getting all of their flavor from 3 key layers:

  1. the heartiest filling: roasted sweet potatoes, roasted cauliflower, & black beans.
  2. my fave easy taco fixin: smashed avocado.
  3. & since life it all about the toppings: the easiest vegan chipotle lime crema.

first up, the vegetarian taco filling! these tacos are filled with roasted sweet potatoes, roasted cauliflower & black beans. i borrowed the filling from my vegan taco salad & gave it a couple of tweaks, & i’m freakin’ obsessed with it. so much flavor & texture with so little effort!

to make the filling, you simply toss some cauliflower & sweet potatoes in taco spices with some olive oil & lime juice, then spread ‘em on a pan & let ‘em roast. just before they’re done roasting, add some drained black beans to the pan, & pop it back into the oven for a few minutes to warm up.

that’s it! easy, roasty-toasty veggies = ✔️an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

since the sweet potato & cauliflower filling has such deep flavors from roasting away in taco spices, i love piling them on top of a thick layer of smashed avocado (aka avocado mashed with lemon juice & salt). it couldn’t be easier to throw together, & the creaminess & brightness of avocado balances out the rich, spicy notes from the veggies perfectly.

last up is arguably my favorite part of these roasted sweet potato + cauliflower tacos: the easy vegan chipotle lime cashew crema. an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

this crema is so creamy, so smoky & flavorful, & so vegan since it’s made with cashews instead of any dairy! i tweaked my smoky chipotle cashew queso recipe to have a perfect drizzly consistency for dousing your vegetarian tacos.

it’s so easy to make since all you have to do is pop the ingredients in a blender & let it whirl, & it keeps forever in the fridge so you can use it to top tacos, burrito bowls, as a creamy hot sauce on any dish, or even as a dip for chips. you’ll be obsessed!

making better tacos at home: how to char corn tortillas on the stove or grillan easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

if there was a 4th layer of flavor in these roasted sweet potato + cauliflower tacos, i’d say it’s definitely serving them on the perfectly lightly charred corn tortillas.

up until recently, charring corn tortillas at home is something we really struggled with. whenever we did it the tortillas would completely dry out, becoming too crumbly & fragile to hold up as we ate our tacos & becoming too tough to eat & really enjoy.

luckily, we’ve figured it out & it couldn’t be easier. the secret lies in the technique!

to perfectly char corn tortillas at home, turn a gas burner on your stove on high heat. pop a tortilla directly over the open flame. once you see a little smoke coming off the tortilla, rotate it until it’s lightly charred & continue until both sides of the tortillas are evenly charred. it’s very important not to over-do it as this will completely dry the tortillas out – just aim for a little color!

transfer your charred tortillas to a plate, then cover them with a damp paper towel to prevent them from drying out until you’re ready to serve them. just as you’re ready to start assembling your tacos, pop the stack of charred tortillas in the microwave for 30-40 seconds. the moisture on the damp paper towel will steam the tortillas, adding moisture back into them so they’re perfectly pliable for easy assembly & perfectly tender to eat.

taking a couple minutes to char corn tortillas before you assemble tacos for taco night is well worth it: it adds an extra layer of smokiness to your tacos, & as a bonus makes them picture perfect.

my meat-eating husband’s honest review of these roasted sweet potato + cauliflower tacosan easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

my unexpectedly favorite part of creating all the recipes for plant-based march is hearing what my husband chris has to say about them. he’s a total meat-lover, so i know i’m on to something when i can create a vegetarian or vegan recipe that he really enjoys.

since plant-based eating may be a new venture for some of your families, i thought it would be really fun to ask chris to write down his honest thoughts about this month’s recipes. here’s what he had to say about these roasted sweet potato + cauliflower tacos!

let’s talk about tacos for a second.

i love tacos, even more than i love quesadillas (which is saying something). pork tacos, ground beef tacos, korean beef tacos, chicken tinga tacos, shrimp tacos, fish tacos…you name it.

however, you will notice all those tacos have some sort of meat (or fish).

so when jess told me she was making me vegan tacos for dinner, i began thinking “okay what can i make after we eat those so i’m full but don’t offend her?”

then i ate these m-effin tacos & holy sh*t did they blow my mind.

i went back for seconds (which means a 4th, 5th, & 6th taco) & i didn’t even feel bad about my gluttonous behavior because they’re vegan!! as someone who absolutely wants big heavy protein in every meal i didn’t even miss the protein in these bad boys.

eat these tacos, as many as your body can handle, because they taste like your doing something bad for your body but you’re really not. (how often do you get that opportunity?)

but really…how often do you get that opportunity?! vegetarian tacos for the win! 

if you love this roasted sweet potato + cauliflower tacos recipe, here are a few other easy vegetarian recipes you have to try!

be sure to follow along with me on instagram, facebook, & pinterest for more easy, modern recipes & fun!

thank you so much for reading & supporting plays well with butter. this post includes affiliate links for products i truly love & use on the reg in my own home. all opinions are always my own! should you make a purchase using one of these links, pwwb with earn a small commission at no extra cost to you, which helps me continue to bring you great original content.  

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an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

roasted sweet potato + cauliflower tacos

  • Author: jess larson | plays well with butter
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
  • Category: tacos
  • Method: roasting
  • Cuisine: mexican

Description

an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday!


Scale

Ingredients

  • 1 small head cauliflower, cut into bite-sized florets
  • 1 large sweet potato, diced into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon Kosher salt
  • 1 lime, juiced
  • 1 14-ounce can black beans, drained & rinsed

chipotle lime cashew crema:

  • ¼ cup roasted unsalted cashews
  • 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1 clove garlic
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon Kosher salt
  • ½ cup water
  • 1 lime, juiced

mashed avocado:

  • 1 medium avocado
  • 1 lime, juiced
  • ½ teaspoon Kosher salt

for taco assembly:

  • charred corn tortillas (see Recipe Notes)
  • chopped cilantro
  • lime wedges

Instructions

  1. Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  2. Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
  3. Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
  4. Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
    1. Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
    2. Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
    3. Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  5. Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

Notes

  • To char corn tortillas on the stovetop: Pop a tortilla directly over open flame on a gas burner. Once you see a little smoke coming off the tortilla, then continue to rotate the tortilla until it’s lightly charred. Continue until both sides of the tortillas are evenly charred. It’s very important not to over-do it as this will completely dry the tortillas out – just aim for a little color! Transfer to a plate. Keep your tortillas topped with a damp paper towel to prevent them from drying out until you’re ready to serve.
  • Meal prep tips! One of my favorite parts of these roasted sweet potato & cauliflower tacos is how easy they are to throw together, especially if you do a little meal prep. Here are two of the ways I’d meal prep this recipe depending on how much time I want to spend in the kitchen:
    • 15 minute meal prep: Chop the cauliflower & sweet potato. Prep the chipotle lime crema according to Step 4 of Recipe Directions. Store in separate airtight containers in the refrigerator for up to 1 week. Measure out the spice blend for the veggies and store in an airtight container in your pantry. At dinnertime all you have to do is toss together the veggies & roast them, & prep your other taco fixings. Easy!
    • 40 minute meal prep (includes inactive time): Prep and roast the veggies according to Steps 1-2 of Recipe Directions. Prep the chipotle lime cashew crema according to Step 4 of Recipe Directions. Store separately in airtight containers in the refrigerator for up to 1 week. At dinnertime, reheat the filling in the microwave for a few minutes. Whip up some smashed avocado & char some tortillas. Assemble & enjoy in 10 minutes tops.

Keywords: roasted cauliflower tacos, roasted sweet potato tacos, vegetarian tacos recipe, vegan tacos recipe

Don’t forget to pin this roasted sweet potato + cauliflower tacos recipe for later!!!an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 6.30.20
    Johnna said:

    Excellent! So, so, so good!!! Thank you! My cashew creama wasn’t as creamy, delicious still, but a bit runny. I made it in a food processor. Any suggestions?

    • 6.30.20

      Hey Johnna! I’m so glad you enjoyed! The crema will set up quite a bit as it sits, but if you want it really thick & creamy, feel free to add in another small handful of cashews – it’ll do the trick easily!

  2. 6.26.20
    Maggie said:

    Made for the first time last week and immediately became an all time favorite. And that CREMA! Almost didn’t make it because cashews are a bit expensive for my college budget, but I’m so glad I did because I’ve used that sauce on about every meal I’ve had since. Pretty sure I sent this to every friend the night I made it encouraging them to make it ASAP! Excited to continue making this and trying more of your recipes!

    • 6.30.20

      I’m so glad you loved them, Maggie!!! Yes, the crema is the real star of the show, I’m glad you were able to give it a try. =) You can also create a similar sauce using nut butter, if that’s something you’re more likely to keep on hand. Thank you for sharing & for leaving a comment! xx

  3. 6.26.20
    Rebecca Moore said:

    Hands down the best tacos I have ever eaten. I will never go back to plain tortillas after charring them on the stove.

    • 6.30.20

      RIGHT?! The littlest bit of char adds the perfect finishing touch. I’m so glad you loved the tacos so much, Rebecca! Thanks for dropping a comment!

  4. 6.25.20
    Jess said:

    We LOVE this taco recipe. The only thing is I always follow the creme recipe but then need to add a lot more cashews because it’s very watery.

    • 6.30.20

      I’m so glad you love them, Jess! The crema is meant to be a little runny upon blending because it thickens up quite a bit as it sits, but certainly add more cashews if you want a thicker sauce!

  5. 6.3.20
    Luisa said:

    Could I substitute the chipotle pepper with anything else? I have poblano peppers . It’s hard to get hold of chipotle in the UK

    • 6.3.20
      jess said:

      Hey Luisa! Instead of substituting, might I recommend trying a cilantro-lime cashew crema? It’s a little brighter + lighter in flavor, but you can use your poblano pepper and it’ll be delish! The recipe is included in this recipe on PWWB. Just click to see the full recipe – you should have all ingredients on hand since you were planning to make the chipotle crema. If that’s not your jam, I think you could use the poblano as a substitute – the flavor will be different as chipotles offer smoky heat but you could also add some extra smoked paprika to add smoky flavor.

      • 6.8.20
        luisa said:

        Great thankyou!

  6. 5.20.20
    Anita Bloomquist said:

    Can not get the recipe to print

  7. 4.24.20
    Kristin said:

    I’m really excited to make this tomorrow for dinner, but I have a question. About how many cups/pounds/grams of sweet potato should I use? The only sweet potatoes I could get at the store this week was a bag of these really small sweet potatoes, not the big ones that I can usually get.

    • 4.25.20
      jess said:

      Hey Kristin! I would say you’ll want 3-4 cups of diced sweet potatoes! Let me know how it goes! xx

      • 4.25.20
        Kristin said:

        I really appreciate you answering my question so quickly about how much sweet potato to use. Thank you. 🙂 I ended up using 4 cups, since that’s about how many little potatoes I peeled.

        I think these tacos are really delicious. This was full of flavor, and I loved the chipotle cashew crema. When I was making my crema, it seemed really thin, SO, I ended up putting in an extra 1/4 cup of cashews (I made a double batch of sauce, so I used 3/4 cup cashews total.) It helped thicken the sauce, and I just hoped as it chilled, it would thicken some more. It seemed just right, and I felt it made these tacos really delicious. Thanks for a great recipe!

        • 4.26.20
          jess said:

          Of course, Kristin! So glad it worked out for you! The crema blends up pretty runny, but will for sure continue to thicken. Double batch is always a good idea – it seriously goes well with everyyyything! xx

  8. 4.8.20
    Sara Santos said:

    Hi Jess,
    This recipe sounds amazing!
    I was going to try it for tonight’s dinner but have couple of ingredients missing:
    -lime/juice- will lemons do the same?
    -chipotle pepper- what could I use instead?
    Thank you very much!

    • 4.8.20
      jess said:

      Hey Sara! I hope you get this in time =)
      1. Lemons will for sure work in place of lime!
      2. The smoky flavor of chipotle is a little tricky to replicate. I say omit it & use a little extra chili powder & smoked paprika in its place. If you like spicy food, you could use 1-2 tablespoons of your preferred hot sauce (Tabasco, sriracha, gochujang, harissa, etc.). Doing so will obviously change the flavor of the crema a little bit, but if you’re the type of person who loves hot sauce, you’ll probably like it that way! =)
      Let me know if this helps! xx

  9. 4.1.20
    Amy Waldoch said:

    Do you have a suggestion for how to prep the corn tortillas if you don’t have a gas stove?

    • 4.2.20
      jess said:

      Hi Amy! You could toast them up in a heavy-bottomed skillet (like a cast iron), or I’ve had readers also write in and say that they just popped them straight onto the burner of their electric stovetop & it worked like a charm. Either way, transfer the toasty tortillas to a plate, wrapped in a damp paper towel & then give them a quick go-round in the microwave just before serving to make sure they’re soft & pliable.

  10. 3.20.20
    Jenna said:

    This is seriously so good. Total perfection, wouldn’t change a thing. Thank you!!

    • 4.2.20
      jess said:

      I’m SO glad you loved them, Jenna!

  11. 2.14.20
    Carla said:

    I am fixing this for some of my horse friends, because it is my absolute favorite. My question is, what would you do for an appetizer or dessert?

    • 2.14.20
      jess said:

      Oooh, the best question!

      For appetizers, you can’t go wrong with guac. 7-Layer Dip is always a hit, too, & this recipe is plant-based! This creamy salsa verde is also amazing if you wanted to do some chips & dips.

      For dessert, these bars are an absolute favorite & they’re allergy-friendly.

      Be sure to let me know how it all goes! I can’t wait to hear what you think!

  12. 2.9.20
    Jessica said:

    How many tacos does this make? I saw the recipe says yields 4 but what is considered a serving? Just want to make sure I have the appropriate amount to feed the family! Thanks!

    • 2.12.20
      jess said:

      Hey Jessica! You’ll get 4 generous servings from this recipe, at least 3 tacos each. You may have leftover veggies or crema & they make for a wonderful taco bowl to enjoy for lunch the next day! Let me know when you try the tacos – I hope you love them as much as we do!

  13. 2.3.20
    Mary said:

    I can’t wait to make these! I don’t need to soak the cashews though?

    • 2.12.20
      jess said:

      Hi Mary! You will LOVE them! They’re a total favorite around here. =)

      For cashews!: if you have a high-speed blender (such as a Vitamix or Nutribullet), there’s really no need to soak the cashews; the blades of the blender will be powerful enough to break them down. If you do not have a high speed blender (or want to soak them, just in case), you have 2 options: soak overnight at room temperature or soak in hot water for 15-20 minutes prior to making the crema. Drain & discard the soaking liquid, then proceed with the recipe.

      I hope this helps – definitely feel free to let me know if you have any other questions!

  14. 1.28.20
    Ashley said:

    This. Was. Bomb. I thought I was going to overwhelmed with all of the components but PWWB’s step by step made the work flow through the kitchen super easy. And they were sooooo good! I didn’t miss meat or cheese in this taco and have since used the sauce on so many other things.

    • 2.12.20
      jess said:

      YAY!!! This totally makes my day, Ashley, thank you so much for sharing!!! The cashew crema is a staple in my fridge too, I swear it makes pretty much anything better. Try this creamy pasta recipe next for some more flavorful plant-based goodness. =)

  15. 1.24.20
    Karoline said:

    THESE WERE SO DELICIOUS! Sweet potato + black beans are in our regular taco rotation because my fiancé is a vegetarian, but the cashew creama took these over the top and made them AMAZING! I will 100% be making these again and again

    • 1.27.20
      jess said:

      YES! The cashew crema is really the magic touch. I’m so glad you & your fiancé loved them!!!

  16. 1.22.20
    Mandy said:

    Soooo tasty! My cashew sauce turned out really runny 😔 any ideas to remedy that for next time? Thanks for the great recipe!

    • 1.25.20
      jess said:

      Hey Mandy! The cashew crema will thicken up quite a bit as it sits, but if you want to help it along, you can add another small handful into the blender, or just use a little less liquid. I’m glad you enjoyed the flavor of the tacos, though! xx

  17. 1.19.20
    Adriana said:

    We made this tonight and it was divine! My husband and I recently went vegan and this was the perfect meal for us. (We were in a little boredom slump with the meals). This one really reinvigorated us. Thank you!

    • 2.12.20
      jess said:

      I am so, so glad to hear that, Adriana!!! Thank you so much for sharing! If you like curry, give this butternut squash red curry recipe a try next. It’s pretty easy, totally cozy, & filled with great flavor & texture (all of which are so important to me whenever I make vegan recipes, myself).

  18. 1.16.20
    Allison said:

    I don’t usually comment on recipes, but the sauce is to DIE for! Thanks so much, it is a delicious recipe! The entire family loves it!

    • 1.17.20
      jess said:

      Ah, I’m so glad you loved it, Allison! Thank you so much for sharing!!! xx

  19. 1.7.20
    Cynthia Lewin said:

    This is the best recipe I’ve made in a really long time. Thank you for creating and sharing it! Please keep doing what you are doing.

    • 1.8.20
      jess said:

      I’m so glad to hear that, Cynthia! Give this creamy pasta a try next if you’re looking for another great & easy vegan recipe. It’s one of my favorites!

  20. 1.4.20
    Callie said:

    Such a delicious recipe. Great for vegans and meat lovers. It had so much flavor meat eaters wont even notice !

    • 1.8.20
      jess said:

      That’s been the experience in our house, too! So glad you enjoyed, Callie! xx

    • 3.29.20
      Lexi said:

      I’m allergic to all tree nuts do you have an alternative for the cashews??