A PWWB Reader Fave, these Easy Vegan Tacos are Flavorful, Hearty, & Full of Texture!
Ever since we first shared them back in 2019, these vegan Sweet Potato & Cauliflower Tacos have been one of PWWB’s biggest hits. Literally thousands of readers have made & 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, & 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 & texture into every component. You see this in action in our Cauliflower Lentil Tacos, Black Bean Tostadas, & Grilled Portobello Mushroom Tacos, & these Roasted Cauliflower & Sweet Potato Tacos seriously nail it too.
Every bite absolutely explodes with layers of flavor & texture: spiced roasted sweet potatoes & cauliflower, hearty black beans, bright smashed avocado, & 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, & seriously easy to make any night of the week. No wonder it’s one of our most popular recipes ever! 🌮🙌🏼
Sweet Potato & Cauliflower Tacos Recipe Highlights
These roasted veggie tacos are totally obsession-worthy because they are…
LAYERED WITH FLAVOR & TEXTURE. The blend of spiced & crispy veggies, creamy mashed avocado, smooth cashew crema, & charred tortillas makes every bite irresistible. Plant-based perfection! 😋
100% VEGAN. These roasted cauliflower & sweet potato tacos are loved by vegans & meat eaters alike. They’re loaded with satisfying veggies & protein-rich black beans, but the best part just might be the drizzle of creamy chipotle crema (made dairy-free with cashews!). 🤩
WEEKNIGHT FRIENDLY. This sweet potato + cauliflower tacos recipe is sheet pan dinner magic. All you need are 40 minutes from start to finish, even less with a bit of simple meal prep. 🙌🏼
Perfect for Meatless Monday AND Taco Tuesday – what’s not to love?! ♡ Read on to learn more about how to make these Roasted Sweet Potato & Cauliflower Tacos, or jump straight to the recipe & get cooking!
Key Ingredients
One of the best things about this sweet potato & cauliflower tacos recipe is that it creates tons of flavor using just a few budget-friendly ingredients, most of which are probably already in your kitchen! Flavor-packed dinners def don’t have to be complicated or pricey!
Note: Full ingredients list & measurements provided in the Recipe Card, below.
You need…
- Veggies – At the heart of this roasted veggie tacos recipe is a generous amount of fresh cauliflower & sweet potato. Both roast up amazingly in the oven, turning perfectly tender yet crispy around the edges.
- Black beans – We love adding black beans to the mix since they’re a super simple way to build a ton more plant-based protein into this recipe. Canned black beans work great – just be sure to drain & rinse them well!
- Homemade taco seasoning – This simple smoky taco spice blend – a combination of chili powder, ground cumin, smoked paprika, garlic powder, & dried oregano – gives the roasted sweet potato & cauliflower tacos tons of rich flavor, along with a satisfying meaty smokiness to please any non-vegans.
- Chipotle cashew crema – So creamy & totally vegan – no dairy required! A blend of unsalted cashews, chipotle pepper, garlic, lime, chili powder, smoked paprika, & water creates the perfectly drizzly sauce. Trust us, you’ll want a BIG spoonful! Learn More! ⇢ Easy Vegan Cashew Crema.
- Mashed avocado – A simple combo of fresh avocado + lime. The creaminess & brightness of avocado balances the rich, spicy veggies perfectly.
- Tortillas – We love using corn tortillas for these cauliflower & sweet potato tacos, especially because they char up beautifully on the gas stovetop – more on this below!
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3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Meal Prep Tip!
This roasted sweet potato & cauliflower tacos 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, & 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
Roast Veggie Tacos Filling
These tacos are filled with roasted sweet potatoes, cauliflower florets, & black beans. So much flavor & texture with really minimal effort – aside from tossing everything together in a homemade taco spice blend, the oven does all the work! 🙌🏼
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Season the cauliflower & sweet potatoes. Toss the chopped veggies with the spices & 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 & sweet potatoes get nice & crispy rather than soggy.
Roast in the oven. Roast the cauliflower & sweet potatoes for about 25 minutes, or until they’re tender through the center & beginning to get crispy around the edges. Roasted veggies tip! ⇢ Be sure to shake the pan halfway through to ensure everything gets evenly charred.
Cook the black beans. Just before the veggies finish roasting, add the drained black beans to the pan & 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.
Smoky Chipotle Cashew Crema
The best part of this veggie tacos recipe is easily drenching the tacos in smoky chipotle lime crema, which is completely vegan & 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.
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Smoky Chipotle Cashew Crema. ⇢ Simply combine unsalted cashews, chipotle pepper, garlic, chili powder, smoked paprika, lime juice, & water in a high-speed blender, blending until the mixture is totally smooth & 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 & creamy sauce, which is achieved after a good 45 seconds – 1 minute of blending. If you notice bits & 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.
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 & creamy cashew crema – & the littlest bit of char creates an extra layer of smoky flavor for these cauliflower & sweet potato tacos.
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Plus, it makes the tortillas pretty picture perfect, & it couldn’t be easier. Here’s what you’ll do…
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.
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!
Repeat with more tortillas, until you have enough for your taco feast. To keep your charred tortillas pliable & 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 & 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.
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 & 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 & flavor from cabbage, peppers, & freesh herbs. Plus, it’s made with minimal mayo (or fabanaise, if made vegan) – easy!
We can’t wait for you to try these Sweet Potato & 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 & tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
More Recipes Like This:
Easy Vegan Dinner Recipes
Roasted Sweet Potato & Cauliflower Tacos with Chipotle Cashew Crema
- 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 & 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 & texture that make for a particularly satisfying meal: spiced roasted veggies, hearty black beans, irresistibly creamy dairy-free crema, & 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 & 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 & 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
- 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 & rinsed
- 1 lime, juiced
- kosher salt & 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:
- ⅓ – ½ cup roasted unsalted cashews (see Recipe Notes)
- 1 chipotle pepper &/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
- 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 & prep all ingredients according to Ingredients List, above (e.g. break down the cauliflower, dice the sweet potato, measure the spices, etc.).
- Season the cauliflower & sweet potatoes: Place the cauliflower florets & 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 & 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.
- Roast the cauliflower & 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 & 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 & set aside.
- Prepare the cashew crema & other taco fixings: Meanwhile, as the veggies roast, prepare the cashew crema. Combine all listed ingredients in a high-speed blender. Blend until smooth & creamy, about 1 minute, stopping to scrape down the sides of the blender canister as needed. Transfer to a bowl & 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) & charred tortillas (more notes on this in the Recipe Notes, below) – this is a great time to prepare both of these components as well.)
- Assemble & serve: Pile the roasted veggies & black beans into a tortilla, with smashed avocado & 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!
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 & 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 & Reheating: Leftover roasted sweet potatoes & 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 & dice sweet potato according to the Ingredients List, above. Transfer to an airtight container & 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 & 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!
These were UNBELIEVABLE!! Just started trying to make more vegetarian options and this will definitely go to the favorites list. Can the cashew chipolte cream sauce be doubled and frozen for a couple weeks? It definitely thickens as it sits. Sooooo good!
Hey Courtney! I’m so glad you loved them as much as we do! I’ve never frozen the cashew crema (it always disappears in our house, ha!), but a quick Google said that yes, you should be able to freeze just fine for up to 3 months. Give it a whirl through the blender again after you thaw it out to make sure the texture stays creamy & smooth. Hope this helps! xx
I do not like cauliflower. Can you suggest a substitution? This looks so good otherwise. Thanks!
Hey Denise! I’d suggest just doubling up on sweet potatoes. The smoky sweet combination of the potatoes & cashew crema is perfection! If you want to use something different, regular ol’ potatoes would add a nice mild flavor, too. Hope you try! xx
How many tacos does this make? They look delicious! I want to try for Christmas as we are having several vegetarian family members over. Also, can you use flour tortillas?
Hi Sharon! Your veggie-loving guests will love you for this! I estimate the recipe makes 12-15 tacos, though it depends, of course, on the size of your cauliflower & sweet potatoes. Definitely use flour tortillas if that’s what you love most! I hope you love them!!!
My crema was way too watery. I’d say to leave out the water completely.
Thanks for the feedback, Ilene. The crema definitely sets up quite a bit as it sits.
My crema was watery at first but I put it in the fridge as I made the rest of this meal and it got thicker!:) and it was so yummy! I literally want to put it on everything!
Yes, it does thicken up a bit as it sits!
These veggie Tacos look stunning! You did a great job and I really love this recipe. I´m a big fan of chipotle 😍
Thanks, Melanie! Hope you give them a try soon!
This is by far the best veggie taco I’ve had! I didn’t add the cauliflower, since I had used for a different recipe, but it was still flavorful and delicious! The crema was the best and I’m putting it on everything! thank you!
My family says WOW! This was my first attempt at cooking a meal fully plant based and it was a hit. My husband, my 9 year old and my 6 year old were excited that they were having tacos and fully convinced that if eating plant based tasted like this, they were on board to try more. Thank you!!
YES!!! I am SO glad to hear this – the perfect meal to experiment with plant based eating. I’m so glad your family loved it. Try this creamy vegan pasta next…no one will even guess it’s vegan! =)
Absolutely AMAZING, quick and easy! Delicious!
So glad you enjoyed them, Ariana!!!
These are so good, even my carnivore husband loves them. And don’t skip the crema, like I made the mistake of doing the first time I made these. Its super easy and soooooo delicious and worth it.
I’m so glad you love them as much as we do, Sammy Jo!!! xx
One of our go-tos in our meat-favoring household! SO GOOD. I didn’t have cashews the first time I made the sauce so I just subbed in sour cream and – no surprise – it was just as delish.
Yes! You could use Greek yogurt as well if you’re ever in a pinch. So glad you love these tacos! xx
Basically this taco recipe is the best and you will want to use the sauce on everything. So good!
Hahaha, couldn’t agree more, Elizabeth! So glad you’re just as obsessed with them as we are! xx
This is my favorite no meat taco. The crema is amazing. I make extra so i can dip chips and pretzels. Love that it keeps in the fridge for awhile for snacking.
So yummy and easy to make. Even my meat loving, veggie adverse husband loved this recipe. It was a hit with friends too.
So glad to hear it, Caitlin! We love them too!
These were SO delicious,, will definitely be making again.
I am SO glad you loved them, Linda! They’re a fave around here too. =)
These are delicious! I also tried them with roasted red pepper hummus instead of the avocado spread and it was so, so good! Thanks for sharing!
Ooooh red pepper hummus sounds like an amazing swap. Slightly sweet, & oh-so creamy…good call! =) Thanks for commenting, I’m so glad you enjoyed the tacos, Rebecca!
I made these for dinner last night and they turned out so amazing! I’m not vegan, so I ended up using a mayo/sour cream combo for the dressing, keeping the spices the same. Worked wonderfully together. Have already shared this recipe with friends and family – can’t wait to make again! So yum :).
landed on this page thanks to your Instagram story 5 minutes ago. I am definitely trying this recipe 😀
i hope you do!! let me know if you try!
I can’t wait to make this!! What’s a good side to go with it?
We always have them on their own, or with a quick green salad. They’re substantial! I think your favorite Mexican rice could be amazing, too.
Made these the other night and just have to tell you that they were really really good! Just packed with flavor and filling. The cashew crema will be delicious on so many things. Thanks for the recipe!
so glad to hear that, lisa! thank you for sharing!!
Just made this for the first time tonight. Deeeeelish!
This is going into the regular repertoire in our house.
Thank you for sharing.
amy! i’m so glad you enjoyed them!!!
Hello! I am counting macros right now. At the top of the recipe it says it serves 4. How many tacos would that be per serving? Also, does that include just the taco filling or the Creme sauce too?
hi there! the yield noted here is just an estimate. we typically have 3 tacos each at my house, with a drizzling of sauce over top. you could expect to have some leftover cashew crema. hope this helps!
I’m not vegan, so I can definitely do dairy. Sounds like you could swap out doing the cashews for plain Greek yogurt? I love a good yogurt sauce.
yes, absolutely helen! you’ll want to use about a heaping 1/2 cup of yogurt, maybe adding a little drizzle of honey or maple if it’s too tangy without. let me know if you try!
Favorite taco combo! I love it the next day on salad greens too.
Didn’t have a pepper sub’ed McCormick spice Chipotle Chile Pepper and TB of Tomato Paste. Was delicious! Will def make again.
oh perfect!! sounds like the perfect substitute – how much chipotle powder did you use? a teaspoon or two?
What if I don’t have a chipotle pepper but I do have the McCormick spice -Chipotle Chili Pepper. Could I add tomato and the spice to replace the canned pepper?
My crema is unbelievably watery…and I even increased the amount of cashews…it seems from the photo it should be thicker, no?
hey desiree! so sorry to hear this. the crema should be creamy, but it definitely has a drizzle-able consistency, & it will set up quite a bit as it sits. the only other real variable in the recipe is the lime, perhaps your lime was juicier than average?
What if I don’t have a chipotle pepper but I do have the McCormick spice -Chipotle Chili Pepper. Could I add tomato and the spice to replace the canned pepper?
This was absolutely delicious!
I’m so glad you enjoyed them, Amber!
Would love to try the charred tortillas! Unfortunately I don’t have a gas stove. Will try the rest of the recipe though. It looks so good!
hey djuli! i’d suggest warming your tortillas up in a skillet (cast iron, if possible) on the stove. should work like a charm. hope you love the tacos! xo – j
You can char on an electric eye…just keep the temp low so they don’t stick/burn.
You can char on an electric eye…just keep the temp low so they don’t stick/burn.
good to know! thanks for chiming in, dj!
Hi!! This recipe looks delicious. Do you think I could swap the chipotle for a jalapeno?
hey kaci! if you like the flavor & spiciness of fresh jalapeno vs smoked (chipotle), yes, definitely. you’ll lose some of the smokiness & the color that the chipotle gives, & i’d probably deseed 1/2 of the jalapeno to keep spice levels manageable. let me know if you try! xo
Do you know roughly how many calories are in each taco?
hi hayley! i don’t not calorie count, but you can pop the ingredients list into your favorite nutritional facts calculator to find out. the recipe feeds 4 generously, with leftover crema.
Would raw cashews work well? I don’t have roasted at home only raw! So excited to make these!!!!!!
raw cashews will totally work – if you are up to adding a couple minutes of prep time to the recipe, you could toast them up in a small skillet over medium heat to warm up their natural oils. it helps make them a little more flavorful & fresh tasting. but if you’re avoiding doing extra dishes (which i totally get haha!), raw cashews will be great. let me know how you like them!!! xo
Thanks for the quick reply! That’s a great idea! I’m going to try that! I don’t mind a couple extra minutes- cooking is my relaxation after work HAHA!
of course! just be sure to keep a close eye on them so they don’t burn. as soon as you start to smell them, they’re usually good to go. let me know how it goes!
Hi Jess, I just made this recipe and it is so, so, SOOO delicious, especially the cashew crema. I love how you took something that can go by way of the indulgent and sinful if you go overboard…(hehe) and made it indulgently healthy and yummy!! This will be a dish I will make over again and I appreciate that you gave meal prep instructions. I will definitely return for more of your recipes. Thanks so much! Cheers! 🙂
so, so, SO glad you enjoyed them minna! it’s definitely one of our faves too! =) xo
Unbelievably good! I have been vegan for about 6 months now and this is by far the best meal I’ve made so far. The Crema was so good I couldn’t stop eating spoonfuls of it by itself.
ah, this makes my day! thank you for letting me know, becca! xo
Thanks for sharing! Does the crema keep long?
yes! i usually say it’ll keep for 1 week sealed in the fridge, but if i’m being honest i’ve kept it for a little longer than that =) hope you try soon! xx
This looks so good! Do you use the crema in any other recipes?
Thanks Suzanne! Honestly the Chipotle Cashew Crema goes great on most of our Mexican & Tex Mex Inspired Recipes!. We also have a Cilantro Lime Cashew Crema used in our Seriously Easy Vegan Stuffed Peppers and our Black Bean Quinoa Tacos (with Cilantro Lime Crema!), which are just as yummy!
I cannot have cashews. Any idea what I can substitute? Thanks.
hi stefanie! you could try almonds if you want to keep this dairy-free. i’ve not tested it, but it should work! if you’re not concerned about keeping it dairy free, swap out the cashews with some sour cream or yogurt, minding that you’ll want to probably reduce the amount of water. i’d just add a few tablespoons at a time until you get the consistency you like. let me know if you try either way! xx
AMAZING!!!! These were the best veggie tacos I have ever had…. such simple ingredients but you made them delicious and we were all fighting over the leftovers and legendary sauce yummm!
ahhhhhh, i’m SO glad to hear that hayley! we fight over the leftovers too, haha! xx
AMAZING!!! Such simple ingredients that you have made fabulous and super filling. We were all fighting over the sauce yummm!!
Jess these look SO SO GOOD!! I can’t wait to get my hands on that chipotle crema!! <3