Roasted Sweet Potato and Cauliflower Tacos with Smoky Chipotle Cashew Crema

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A PWWB reader favorite recipe, the BEST Roasted Sweet Potato & Cauliflower Tacos with Smoky Chipotle Cashew Crema! Toss cauliflower florets & sweet potatoes in a smoky-spiced homemade taco seasoning then roast with black beans until tender & crispy. Pile the roasted veggie taco filling into charred corn tortillas with smashed avocado & a drizzle of creamy chipotle cashew crema. A recipe made & loved by thousands, these easy tacos are a Meatless Monday & Taco Tuesday weeknight dinner win!

Meal prep-friendly. Naturally vegetarian, vegan, dairy-free, & gluten-free.

An overhead shot of sweet potato and cauliflower tacos drizzled with chipotle cashew crema and garnished with fresh chopped cilantro arranged atop a parchment lined baking sheet pan. A couple of lime halves are nestled alongside the tacos and the baking sheet sits atop a creamy white textured surface with a white and black striped linen napkin resting alongside.

A PWWB Reader Fave, these Easy Vegan Tacos are Flavorful, Hearty, and Full of Texture!

Ever since we first shared them back in 2019, these vegan Sweet Potato and Cauliflower Tacos have been one of PWWB’s biggest hits. Literally thousands of readers have made and loved them over the years, which makes our hearts happy for a number of reasons, namely 1.) you all clearly share our obsession with tacos, and 2.) this is a vegan recipe that even meat lovers can’t get enough of. 🙌🏼

In my experience, the secret to making irresistible plant-based meals – especially if you’re accustomed to cooking with animal protein – is to focus on building tons of flavor and texture into every component. You see this in action in our Cauliflower Lentil Tacos, Black Bean Tostadas, and Grilled Portobello Mushroom Tacos, and these Roasted Cauliflower and Sweet Potato Tacos seriously nail it too.

Every bite absolutely explodes with layers of flavor and texture: spiced roasted sweet potatoes and cauliflower, hearty black beans, bright smashed avocado, and irresistibly smoky vegan chipotle lime crema, all nestled into a charred tortilla. The combination results in a vegetable taco recipe that’s absolutely killer, not to mention super satisfying, totally good-for-you, and seriously easy to make any night of the week. No wonder it’s one of our most popular recipes ever! 🌮🙌🏼

These vegan tacos are stuffed full of plant-based goodness, but they’re a favorite of vegans and meat-lovers alike!

Meal Prep Tip!

This recipe is already a super quick sheet pan dinner, but a little meal prep can make dinner even easier on a rushed weeknight. Feel free to chop the cauliflower, dice the sweet potatoes, and blend the cashew crema in advance. At dinnertime, it’s as simple as getting everything into the oven – easy! Check out the Recipe Notes, below, for more guidance.

Step-by-Step Video

Ingredients arranged on a light peach colored surface and a wooden cutting board: cauliflower florets, sweet potato, olive oil, chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, black beans, roasted unsalted cashews, chipotle pepper in adobo sauce, garlic, and lime.
These tacos come together so quickly and use tons of pantry staple ingredients that you may already have on hand – like canned black beans, a simple homemade taco seasoning and cashews.

How to Make Roasted Veggie Tacos

These tacos are filled with roasted sweet potatoes, cauliflower florets, and black beans. So much flavor and texture with really minimal effort – aside from tossing everything together in a homemade taco spice blend, the oven does all the work! 🙌🏼

Cauliflower florets and diced sweet potato drizzled with olive oil and seasoned with spices are arranged atop a parchment lined baking sheet. The baking sheet sits atop a light peach colored textured surface.
Season the veggies with a simple homemade taco seasoning blend.
Seasoned and roasted cauliflower florets and diced sweet potato are arranged atop a parchment lined baking sheet. Drained black beans are added to the sheet pan and the baking sheet rests atop a light peach colored textured surface.
Roast in the oven until tender and irresistibly charred.
1

Season the cauliflower and sweet potatoes. Toss the chopped veggies with the spices and some olive oil in a large mixing bowl, then spread them out on a large sheet pan. Don’t cram the veggies in! Why? ⇢ Giving the veggies room to breathe allows steam to escape as they bake. This helps ensure the cauliflower and sweet potatoes get nice and crispy rather than soggy.

2

Roast in the oven. Roast the cauliflower and sweet potatoes for about 25 minutes, or until they’re tender through the center and beginning to get crispy around the edges. Roasted veggies tip! ⇢ Be sure to shake the pan halfway through to ensure everything gets evenly charred.

3

Cook the black beans. Just before the veggies finish roasting, add the drained black beans to the pan and pop it back in the oven. Why? ⇢ Since canned black beans are already fully cooked, the goal is just to warm them through, which takes a couple minutes, tops.

A close up shot of seasoned and roasted cauliflower florets and diced sweet potato for roasted veggie tacos are arranged atop a parchment lined baking sheet. Drained black beans are added to the sheet pan.
The Roasted Sweet Potato and Cauliflower taco filling has so much flavor and texture, no meat required!

How to Make Smoky Cashew Crema

The best part of this veggie tacos recipe is drenching the tacos in smoky chipotle lime crema, which is completely vegan and dairy-free, thanks to cashews!

If you’re new to the world of plant-based cooking, cashews are an awesome solution to creating irresistibly creamy vegan sauces like cashew crema. Nuts feature tons of healthy fats, which are great for making things creamy. When blended with a liquid like water, the rich fats in cashews transform into a beautifully thick, smooth sauce. As a bonus, cashews also have a pretty neutral taste, making them the perfect vehicle for other flavorful ingredients.

Raw cashews, garlic, chipotle pepper, chili powder, smoked paprika, ground cumin, lemon and lime juice, water, kosher salt and ground black pepper inside a high-speed blender carafe.
Add crema ingredients to a high-speed blender…
An overhead shot of blended chipotle cashew crema inside of an open high-speed blender carafe.
…and blend until completely smooth!

Smoky Chipotle Cashew Crema. ⇢ Simply combine unsalted cashews, chipotle pepper, garlic, chili powder, smoked paprika, lime juice, and water in a high-speed blender, blending until the mixture is totally smooth and creamy – easy! A few tips…

  • A high-speed blender is a must for a super smooth cashew crema. We love the Zwilling Enfinigy Personal Blender, which is the perfect size for whipping up a small-batch sauce! 
  • Blend the crema longer than you think you need to. We’re after a totally smooth and creamy sauce, which is achieved after a good 45 seconds – 1 minute of blending. If you notice bits and pieces of cashews in your crema, let the blender go a little longer, until the sauce is totally smooth.
  • Adjust to your liking. The measurements included in this recipe yield my ideal consistency – seriously creamy but easy to drizzle over the roasted vegetable tacos. If you prefer a thicker crema, blend in some extra cashews. Or if you prefer a thinner sauce, add a little more water.
  • Allergic to cashews? ⇢ No worries! Feel free to prep your crema using dairy-free yogurt (to keep the tacos vegan) or creamy Greek yogurt. 

No high-speed blender? No problem! If you do not have a high-speed blender, soak the cashews in boiling-hot water for 10-15 minutes, which helps them break down much more easily in a less powerful blender. Learn More! ⇢ Easy Vegan Cashew Crema.

An open mason jar filled with chipotle cashew crema sits on top of a light blue surface. A spoon has been dipped into the vegan crema and is being pulled out covered in the orange-colored creamy sauce and falling off the spoon back into the mason jar.
Cashew crema is the ultimate plant-based taco topping – it’s creamy, flavorful and completely dairy-free!

How to Char Corn Tortillas

One of our favorite taco night tricks is taking plain ol’ store-bought tortillas to the next level with a light char over the flame of a gas burner. The edges of the tortilla get a little crispy – a fantastic contrasting texture for the tender roasted veggies and creamy cashew crema – and the littlest bit of char creates an extra layer of smoky flavor for these cauliflower and sweet potato tacos.

Charred corn tortillas are arranged atop a metal baking sheet pan that sits atop a creamy white textured surface.
Charring the corn tortillas before assembling your tacos gives them an extra layer of crave-worthy flavor and texture.

Plus, it makes the tortillas pretty picture-perfect, and it couldn’t be easier. Here’s what you’ll do…

1

Pop a tortilla directly over the open flame of a gas burner. Once you see a little smoke coming off the edges, carefully rotate it with tongs. While you can toast up flour tortillas using this method, I suggest opting for corn tortillas.

2

Continue until both sides are evenly charred, but be careful not to overdo it. Too much cooking will completely dry the tortillas out. All you need is a little color!

3

Repeat with more tortillas, until you have enough for your taco feast. To keep your charred tortillas pliable and warm for taco assembly, pop them into a handy tortilla warmer until you’re ready to serve. If you do not have a tortilla warmer, try wrapping the tortillas with a damp paper towel. When you’re ready for taco assembly, simply pop them in the microwave for 30-40 seconds. The moisture in the paper towel steams the tortillas so they stay nice and pliable.

No gas burner? No problem! Many PWWB readers have replicated this charred effect by toasting their tortillas on a griddle or a hot heavy-bottomed pan, such as a large skillet. Follow the same process laid out above, toasting until your tortillas have as much char as you like – easy!

Taco Assembly + More Easy Topping Ideas

One of the best parts about making tacos is assembling them – it’s when all of the flavorful components come together to create a bit of magic. ✨ Try to assemble only as many tacos you know you’ll eat – leftovers keep very well, but ideally need to be stored separately.

An overhead shot of sweet potato and cauliflower tacos in charred corn tortillas and drizzled with chipotle cashew crema and garnished with fresh chopped cilantro atop a parchment lined baking sheet pan.
These vegan tacos are full of flavor, but ready in less than 40 minutes – a total weeknight win!

Assembling the ideal roasted veggie taco. ⇢ Grab a charred corn tortilla (don’t forget to reheat them so the tacos aren’t too dry – see above!), then smear it with mashed avocado (I.e. a little avocado with some lime juice). Next, pile on a big hearty spoonful of smoky black bean and roasted veggie taco filling. All that’s left to do? Finish it off with a generous drizzling of chipotle cashew crema (trust us, you’ll want a big spoonful here!).

More Easy Taco Topping Ideas

Of course, a few extra toppings never hurt on taco night! 🥰 If you feel like finishing your roasted veggie tacos off with a little something extra, try…

  • Finely chopped cilantro for a little extra freshness or an extra squeeze of lime juice for a little brightness
  • Pickled red onions for bright acidity, plus the most gorgeous bright pink pop of color.
  • Our favorite simple Everyday Slaw provides tons of texture and flavor from cabbage, peppers, and fresh herbs. Plus, it’s made with minimal mayo (or fabanaise, if made vegan) – easy!
A side angle shot of roasted veggie tacos drizzled with chipotle cashew crema and fresh chopped cilantro arranged atop a parchment lined baking sheet pan.
Top the tacos with cashew crema, fresh cilantro, and any of your other favorite toppings.

We can’t wait for you to try these Sweet Potato and Cauliflower Tacos! We love how much you love this vegetable taco recipe and it’s safe to say it’s here to stay for many more Taco Tuesdays to come. 🌮

If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A close up shot of sweet potato and cauliflower tacos drizzled with chipotle cashew crema and fresh chopped cilantro arranged atop a parchment lined baking sheet pan. The tacos are surrounded by lime halves and the baking sheet sits atop a creamy white textured surface.

Roasted Sweet Potato and Cauliflower Tacos with Chipotle Cashew Crema

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 95 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4
  • Category: Tacos, Burritos & Enchiladas Recipes
  • Method: Roasted, Sheet Pan
  • Cuisine: Mexican & Tex-Mex, American
  • Diet: Vegan

Description

Ever since publishing this recipe in 2019, this Roasted Sweet Potato and Cauliflower Tacos recipe has earned its spot in over thousands of PWWB readers’ regular dinner rotation. Whether you’re a longtime vegan, new to a plant-based lifestyle, or you’re simply a meat eater looking to add a few more veggie-forward recipes into your meal plan, you’re in for such a treat!

What makes this recipe so special is how its components come together to create layers of flavor and texture that make for a particularly satisfying meal: spiced roasted veggies, hearty black beans, irresistibly creamy dairy-free crema, and smoky charred tortillas.

A few tips to keep in mind along the way…

  • Roast the veggies on a large sheet pan. Giving the individual pieces a little breathing room allows steam to escape as they cook, resulting in perfectly tender-yet-crisp texture.
  • For best results, blend the cashew crema in a high-speed blender until it’s totally smooth and creamy, which takes a good 45 seconds – 1 minute. Our preferred blender is linked below.
  • Don’t skip charring your tortillas! All the how’s and why’s are detailed in the blog post, above, along an alternate method if you don’t have a gas stovetop.

As one of PWWB’s first ever recipes to “go viral,” this roasted veggie tacos recipe holds an extra special place in my taco-loving heart. I hope you love it just as much as we do. ♡


Ingredients

Scale
  • 1 small head cauliflower, cut into bite-sized florets (approx. 1 ½ pounds or 6 heaping cups florets)
  • 1 large sweet potato, diced into ½-inch cubes (approx. 1 pound or 3 heaping cups diced)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • one 14-ounce can black beans, drained and rinsed
  • 1 lime, juiced
  • kosher salt and ground black pepper, to season
  • for serving, as desired: charred corn tortillas, mashed avocado (1 medium avocado + juice of 1 lime) or guacamole, vegan sour cream cashew crema (below), pickled red onions, chopped fresh cilantro, cotija cheese or vegan cheese of choice, salsa of choice, lime wedges, etc.

for the chipotle cashew crema:

  • ½ cup roasted unsalted cashews (see Recipe Notes)
  • 1 chipotle pepper and/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


Instructions

  1. Prep: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven. Line a large baking sheet with parchment paper or foil for easy clean-up as desired. Gather and prep all ingredients according to Ingredients List, above (e.g. break down the cauliflower, dice the sweet potato, measure the spices, etc.).Cauliflower florets, sweet potato, olive oil, chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, black beans, roasted unsalted cashews, chipotle pepper in adobo sauce, garlic, and lime arranged on a light peach colored surface and a wooden cutting board.
  2. Season the cauliflower and sweet potatoes: Place the cauliflower florets and sweet potato in a large bowl or on the prepared baking sheet. Drizzle the olive oil over top, then season with the chili powder, cumin, smoked paprika, garlic powder, dried oregano, 1 teaspoon kosher salt and ground black pepper as desired. Toss to combine well, then arrange in a uniform layer on the baking sheet, giving the individual veggies plenty of breathing room to roast up nicely.Cauliflower florets and diced sweet potato drizzled with olive oil and seasoned with spices are arranged atop a parchment lined baking sheet. The baking sheet sits atop a light peach colored textured surface.
  3. Roast the cauliflower and sweet potatoes: Transfer the sheet pan to the preheated oven. Roast 30 minutes, giving the pan a good shake halfway through to promote even browning, or until the veggies are tender throughout and crispy at the edges. In the last 5 minutes of roasting, place the drained black beans on the sheet pan, allowing them to warm up as the veggies finish cooking. Remove from the oven. Squeeze the lime juice over the surface of the sheet pan and set aside.Seasoned and roasted cauliflower florets and diced sweet potato are arranged atop a parchment lined baking sheet. Drained black beans are added to the sheet pan and the baking sheet rests atop a light peach colored textured surface.
  4. Prepare the cashew crema and other taco fixings: Meanwhile, as the veggies roast, prepare the cashew crema. Combine all listed ingredients in a high-speed blender. Blend until smooth and creamy, about 1 minute, stopping to scrape down the sides of the blender canister as needed. Transfer to a bowl and set aside, or store in an airtight container in the refrigerator for up to 1 week. (At my house, we like to enjoy these tacos with a simple smashed avocado (avocado + lime + salt) and charred tortillas (more notes on this in the Recipe Notes, below) – this is a great time to prepare both of these components as well.)
  5. Assemble and serve: Pile the roasted veggies and black beans into a tortilla, with smashed avocado and a good drizzle of cashew crema as desired. Finish with any other toppings of choice – cashew crema, chopped cilantro, lime juice, salsa – whatever your taco-lovin’ heart desires. Enjoy!A close up shot of sweet potato tacos with cauliflower drizzled with chipotle cashew crema and fresh chopped cilantro arranged atop a parchment lined baking sheet pan.

Notes

  • Ingredient Notes:
    • Cashews: If you cannot find roasted, unsalted cashews, feel free to use raw cashews for your cashew crema. The consistency of your cashew crema will depend on how much juice your lime yields, so feel free to adjust as needed to reach your desired consistency (i.e. blend in more cashews for a thicker sauce, stir in a little more water for a thinner sauce). If you do not have a high-speed blender, you may want to soak your cashews for 10-15 minutes in boiling-hot water, which helps them break down much more easily in a less powerful blender. More tips and tricks! Easy Vegan Cashew Crema.
    • Charred corn tortillas: 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 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! Once it’s as charred as desired, transfer to a tortilla warmer or wrap it in a damp paper towel to prevent it from drying out until you’re ready to serve.
  • Storage and Reheating: Leftover roasted sweet potatoes and cauliflower will keep, stored in an airtight container in the refrigerator, for 3-5 days. Reheat leftovers in the microwave until warmed through, or under the broiler for 3-4 minutes if you like a little extra crispy-char. Leftover chipotle cashew crema will keep, stored in an airtight container in the refrigerator, for up to 1 week. Enjoy leftovers with more roasted veggie tacos, or use it as an all-purpose sauce for any other meals or salads. 
  • 15-Minute Meal Prep: One of our favorite things about this roasted cauliflower sweet potato tacos recipe is how easy it is to throw together – especially if you’ve done a little bit of meal prep ahead of time. By chopping the veggies in advance, you can jump right into cooking during the week – easy! Here’s what you’ll do…
    • Roasted veggie prep: Chop the cauliflower and dice sweet potato according to the Ingredients List, above. Transfer to an airtight container and store in the refrigerator for up to 1 week. (10 minutes active prep)
    • Prepare the chipotle cashew crema according to Step 4 of Recipe Directions, above. Transfer to an airtight container and store in the refrigerator for up to 1 week. (5 minutes active prep)

Recipe & Photography by Jess Larson, Plays Well With Butter | Step-by-Step Photography by KJ & Company, Kate Poskochil

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

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. 5.22.24
    Sonia said:

    Made these last night and everyone in my family loved them! New family favorite!

    • 5.28.24
      Emma @ Plays Well With Butter said:

      So happy to hear that, Sonia!

  2. 4.11.24
    Joyce Davidson said:

    This is such a great recipe. I’ve made it many many times. Is there anything I can substitute in place of cauliflower? Wood mushrooms work

    • 4.12.24
      Emma @ Plays Well With Butter said:

      Hi Joyce, mushrooms sound like a great (and delicious!) substitution for cauliflower! Make sure to let us know if you give it a try!

  3. 6.24.23
    Homeless richman said:

    Young lady you talk too much in the video, get to the point we’re trying to cook! Otherwise a really good recipe and I enjoy it very much from time to time, the family loves it too.






    • 6.25.23

      Hi there – I’m glad to hear your family enjoyed the tacos, thanks for taking the time to leave a review.

      As for the video, it contains “chapters” that are clearly noted over the timestamp so you can feel free to skip ahead to the parts that are most relevant to you – it’s 2023, telling a “young lady” to speak less really isn’t it. Something to consider, sir.

  4. 5.30.23
    Darya said:

    I’ve been making these ever since I discovered this recipe a couple of years ago. I’m not vegan by any means, but you don’t need to be to enjoy these beautiful tacos. They are absolutely fantastic. I cheat a bit and buy guacamole from the grocery store. I also add two peppers plus a bit of the adobo sauce for that extra kick. This is one of my favorite things to eat; I don’t think I will ever get sick of these mouthwatering tacos.






    • 5.31.23
      Emma @ Plays Well With Butter said:

      Our favorite vegan recipes are the ones that vegans and non-vegans alike can enjoy!! So happy to hear you feel the same way about this recipe! Thanks for your review, Darya!

  5. 5.11.23
    Marita McLin said:

    Delicious! Excellent vegan tacos. I used only 1.5 teaspoons of sauce and it was spicy enough for the cashew cream. My company loved them too and will make these for her family!






    • 5.12.23
      Emma @ Plays Well With Butter said:

      Thanks so much for the kind review, Marita!! We love hearing that the tacos were a crowd-pleaser!!

  6. 4.15.23
    Theresa said:

    Oh my goodness I just made these and just finished having them for dinner. I never do reviews but had to on these. So good! So much Flavor! I did have to end up putting a little more water in the Crema it was a bit too thick for me but wow so good!






    • 4.17.23
      Emma @ Plays Well With Butter said:

      Hi Theresa, we so appreciate your review!! We’re so happy you loved these tacos!! 🙂

    • 4.23.23
      Carole said:

      These were excellent! So good!
      Fantastic recipe😊






      • 4.24.23
        Emma @ Plays Well With Butter said:

        Hi Carole, thanks so much!!! 🙂

  7. 4.11.23
    Leah said:

    WOULD HIGHLY RECOMMEND!! These were such delicious tacos! We don’t try to be dairy free, so we also topped with shredded mozzarella, which is really good. Whether or not you’re looking to eat vegan, you should definitely give these tacos a try. Such good flavors!






    • 4.12.23
      Erin @ Plays Well With Butter said:

      Hi Leah! We are so glad you & your family enjoyed these tacos & so appreciate you leaving a comment – it means so much!

  8. 4.7.23
    Heather Nagy said:

    These were insanely good! So much flavor. The sauce was delicious and had a good kick to it. I used garbanzo beans/chick peas for the sauce instead of cashews (read another user’s review before making) and she was right- it was delicious ! I made fresh pico for topping and combined with that delicious sauce you don’t even need to top these tacos with anything else because YUM. Taste like street tacos 🤤 will be making these frequently from now on!






    • 4.7.23
      Emma @ Plays Well With Butter said:

      Hi Heather, thank you so much for the amazing review!! We’re so happy to hear you loved the recipe, and that the tacos will be part of your regular rotation!! 🙂

  9. 4.2.23
    Karen Alexander said:

    This is excellent. So full of goodness. Great flavor. I will make this again and again.






    • 4.3.23
      Emma @ Plays Well With Butter said:

      Hey Karen, so happy to hear you loved the tacos!! Thank you for the kind review! 🙂

  10. 2.1.23
    Barb said:

    This recipe is amazing! I’ve made it several times since discovering it a couple of years ago, & my whole family, including my 2 kids (7 & 14), love it. It’s good with both corn and flour tortillas (kids prefer flour). When I don’t have cashews for the crema, I substitute canned chickpeas. The flavors are the same and the texture is very similar, just use a little less water. Thank you for this recipe – it’s a favorite in this house!






    • 2.7.23
      Erin @ Plays Well With Butter said:

      Hi Barb! So glad this is a meal that the whole family enjoys – thank you so much for leaving a comment, it truly means so much!!

    • 12.16.23
      Maria said:

      Hi, did you use the whole can? I was worried about making the cashew cream because I don’t have a high powered blender.

      • 12.18.23
        Barb said:

        Not the full can, just enough to be equivalent to the cashews – about 1/3-1/2 cup.

  11. 1.29.23
    Mikayla said:

    Wow oh wow! That cashew crema is out of this world good!






    • 1.31.23
      Erin @ Plays Well With Butter said:

      Thank you, Mikayla! We definitely agree, if you are able – don’t skip on the crema!! You’ll want to put it on everything! 🙂

      • 2.13.23
        Nicky said:

        Just tried your recipe and everyone LOVED it! Thank you so much! 💓






        • 2.14.23
          Erin @ Plays Well With Butter said:

          We’re so glad it was a hit, Nicky! Thanks so much for leaving a comment – it means so much!

  12. 1.25.23
    Muriel said:

    Made these for supper tonight! Sooooooo good thank you for a delicious and healthy recipe!!!

    • 1.26.23
      Erin @ Plays Well With Butter said:

      Hi Muriel! Thanks so much for dropping a comment – we are SO glad you loved these tacos!

  13. 1.22.23
    Ashley K. said:

    LOVED these! I’m trying to eat less meat as part of watching my cholesterol, and really appreciate vegetarian recipes like this that don’t feel like a compromise.

    Full disclosure: we didn’t have the stuff for the crema on hand so we topped our tacos with cilantro and guacamole. Will definitely try the crema next time.






    • 1.23.23
      Erin @ Plays Well With Butter said:

      Hi Ashley! So glad you enjoyed 🙂 Definitely give the crema a try next time, it’s one of our favorite parts of these tacos & if you are looking for more Vegetarian recipe ideas be sure to check out our Vegetarian category page here!

  14. 1.21.23
    Brenda said:

    Made these tonight and they were AMAZING!! My entire non-vegan clan absolutely loved them. So much texture and fabulous flavour. The cream has just the perfect balance of heat and spice. Definitely becoming part of our regular rotation.

    Double the recipe and luckily have some leftovers. Thinking this is going to be amazing over eggs for my brekky tomorrow.

    Thanks for sharing this gem!






    • 1.23.23
      Erin @ Plays Well With Butter said:

      Hi Brenda! We are so glad to hear that everyone loved it & that this recipe can become a new “back pocket” recipe for you! Love the idea of making the leftovers into a savory breakfast – that sounds delicious!!

  15. 1.17.23
    Christina said:

    Made these with my partner after seeing them on Instagram. They were SO, SO good. The sheet pan veggies were easy, and the chipotle crema was spicy and delicious (definitely don’t use the whole pepper if you don’t like heat!). We’ll definitely make again – would be great for hosting friends!






    • 1.18.23
      Erin @ Plays Well With Butter said:

      Hi Christina! So glad you found the recipe on IG & were able to try 🙂 We totally agree – since it is a sheet pan recipe it would work great for easy entertaining. Thanks so much for taking the time to leave a comment – it means so much!!

  16. 10.18.22
    Gabby said:

    Amount of commercials in this page is so huge. It’s hard to read the recepe!

    • 10.18.22
      Erin @ Plays Well With Butter said:

      Hi Gabby! Our ads help us to continue to share completely free content with our readers – you can always select the “Jump to Recipe” button & “Print Recipe” if you’d like to view a printable version of the recipe alone. Hope that helps!

  17. 5.30.22
    Anuja said:

    This was a fantastic recipe!! I’m semi-vegan but am trying to cook more vegan food. I’m so glad I found this recipe. The chipotle cashew crema was absolutely amazing!!! I couldn’t believe how quick and easy it was to make and oh so tasty! I think it made all the difference! I didn’t add avocados, but even without them, the tacos were absolutely delish!






    • 5.31.22
      Erin @ Plays Well With Butter said:

      Thanks so much, Anuja! We’re so glad you loved them!! If interested, be sure to check out our other plant-based recipes HERE!

  18. 5.9.22
    Laura said:

    I have had a hard time finding a vegetarian taco recipe that has blown me away and this one finally did the trick! Exploding with so many different flavors – this is my go to from now on. Thanks for the recipe!






    • 5.10.22
      Erin @ Plays Well With Butter said:

      Hi Laura! We’re so glad you were able to find this recipe & that it was a hit! Be sure to check out our Crispy Black Bean TacosCrispy Black Bean Tacos next – they are another completely vegetarian fave!!

  19. 5.5.22
    Sara said:

    Yessss! My wife said these were the best tacos she’s had in years. Thank you!






    • 5.6.22
      Erin @ Plays Well With Butter said:

      So glad to hear it, Sara! Thank you so much for leaving a comment!

  20. 5.5.22
    Susan Cochrane said:

    These were delicious!! My husband is plant based and I’m on ww so this was a win for both of us. I was looking for something to make for cinco de mayo and so glad I found this recipe. We will definitely be making again. We used hard taco stand and stuff instead of tortilla bc we had them all ready.






    • 5.6.22
      Erin @ Plays Well With Butter said:

      Hi Susan! So glad you both enjoyed – if you are looking for more plant-based meals to share together check out all of our vegan/vegetarian recipes HERE! & thank you again for sharing your comment!

  21. 4.21.22
    Michelle said:

    These are SO good!

    • 4.21.22
      Erin @ Plays Well With Butter said:

      So glad you loved them, Michelle! Thanks so much for dropping a comment!

  22. 4.11.22
    M Marshall said:

    The cashew crema is where these tacos shine! A new favorite! Thank you






  23. 3.22.22
    Tim Jones said:

    Fantastic recipe, love the tacos. Now just teach your husband about where protein comes from, lol.






  24. 3.2.22
    Ashley said:

    Yum, Yum, Yum, Yum! My sister shared this recipe with me and I made it for the first time last night. My husband and I are always open to new dishes, but were a little apprehensive because we hadn’t had a vegan dish before. This was amazingly flavorful and we definitely didn’t feel like it was missing anything w/o meat. And that sauce? I could drink it! That sauce was easy, but incredible. All in all it was easy to make, although I made a giant tornado mess of my kitchen which isn’t unusual when making a recipe for the first time lol. I will definitely make this again, and has encouraged us to be open to more vegetarian/vegan dishes. Now to scour your website for more yummy recipes to make. =)






    • 3.2.22

      Hey Ashley! I’m so excited to hear that both you & your husband enjoyed these tacos! They’re a total fan-favorite here on PWWB. Thanks for taking the time to leave a review!

  25. 2.16.22
    Kate said:

    I stumbled on this recipe because I had sweet potatoes & cauliflower that needed to be used up.
    This dish turned out so incredibly delicious that I felt compelled to reach out and express my gratitude. My husband (who usually wants to put shredded cheese on just about everything I make) said it was “perfect” as served–amazing! The flavors are so rich and satisfying, everything was spot on delicious.
    I have NEVER left a review for a recipe before but after this dinner….well, I just had to send a comment.
    It inspires me to try cooking more and I will definitely be trying out your other dishes!
    Thank you!






    • 2.22.22
      Erin @ Plays Well With Butter said:

      Hi Kate! So so glad you & your husband enjoyed! Love that you said it inspires you to try cooking more 💜, trying new recipes & sharing them with loved one is what it is alll about! Thank you for taking the time to leave a review, it means so much!

  26. 1.29.22
    Renée Gaudet said:

    Absolutely delicious! Just the right amount of spice and tangy combination. The whole family loved them, even the ones who begged me to add chicken or something more ‘filling’! I took a picture to share but don’t see anywhere to post. Overall they were a winner in our house! (Yet worth mentioning that the prep time is much longer than 10min).






    • 2.1.22
      Erin @ Plays Well With Butter said:

      Thank you, Renée! It’s so fun to hear that everyone loved it & you didn’t even have to add chicken! Thank you for the note on meal prep – it can take a bit longer at times but typically gets quicker after you’ve made it once. Thanks again for leaving a comment, it means so much!

  27. 1.26.22
    Mereana said:

    Obsessed with this, especially the chipotle sauce! Limes are hard to buy here so we use lemons and it’s still amazing. Thanks for sharing such a delicious recipe, we make these tacos all the time 🙂






    • 2.1.22
      Erin @ Plays Well With Butter said:

      Thanks so much, Mereana! So glad to hear that the chipotle cashew crema worked with lemons too & that the recipe can be a weeknight go-to!

  28. 1.20.22
    Sean said:

    OMG! I loved this dish so much! Didn’t have as tacos but for a weeknight prep the roasted sweet potatoes and cauliflower couldn’t have been easier! Love when I have (almost) all the ingredients on hand and it’s just a matter of a simple oven roast. No garlic powder but of course fresh minced garlic was no problem! And walnuts for the crema a no-brainer substitute. I just served up the veggies in a pasta bowl with a fried egg on top with the crema, cilantro, and scallions to garnish! A real keeper and perfect for a light dinner on a day when I’d had a big lunch.






    • 2.1.22
      Erin @ Plays Well With Butter said:

      Sean, we’re so happy to hear that you loved these tacos! Thank you for your comments, it sounds like it turned out perfect & we are glad it came together so easily for you – that’s exactly the goal!

    • 6.12.22
      Jill said:

      This looks amazing! I am allergic to most nuts so do you have any suggestions for what I can sub for cashews? Lime Crema sounds amazing!

      • 6.14.22
        Erin @ Plays Well With Butter said:

        Hi Jill! Thanks so much! If you are ok with dairy you could use about 1 cup to 1 1/2 cups of Greek yogurt (or your favorite non-dairy yogurt alternative) mixed with the chipotle lime cashew crema ingredients to create a nut-free crema. The only thing you’d need to blend beforehand would be the chipotle pepper prior to mixing it into the yogurt. Hope you give it a try soon!

      • 8.6.22
        Amanda said:

        This was excellent! The only change next time will be to use slightly less water to make the crème a tad bit thicker.






  29. 1.12.22
    Michele said:

    These were amazing. Our new favorite veggie tacos! The chipotle lime cashew crema is amazing! The only modification that I made was to reduce the water by 1/4 cup to make it thicker. Terrific. Thank you!






    • 1.17.22
      Erin @ Plays Well With Butter said:

      Hi Michele! Thrilled to hear you loved the recipe & the cashew crema! Thank you so much for leaving a comment, it means so much!

  30. 1.1.22
    Sarah said:

    Amazing! These are worth the prep! Sauce is delicious. Somewhat spicy but I love it. Very filling. I think this serves more like 6 servings






    • 1.4.22

      So glad to hear you enjoyed your tacos, Sarah! Serving sizes of course vary based on the size of your cauliflower & sweet potatoes, but hopefully that means you have some delicious leftovers for the week. ☺️ Enjoy!

  31. 10.27.21
    Nikki said:

    These are seriously delish!!! One of my favorite new meals. Non vegan hubs likes them too!






    • 10.31.21
      Erin @ Plays Well With Butter said:

      Hi Nikki! We love that you & your hubby enjoyed – this recipe is loved by so many & such an easy plant-based meal!