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. 10.21.21
    Tina said:

    I am a wimp with spice beyond the medium level, would you say this is spicier? I have never tried Chipotle pepper. Any suggestions? Or would adding half of the pepper lessen the spice and not really impact the recipe?

    • 12.30.21
      Erin @ Plays Well With Butter said:

      Hi Tina! The Chipotle Pepper will add a little bit of spice but if you’d like to play things safe you could use either less whole Chipotle pepper or opt to use 2 teaspoons of just the adobo sauce that the peppers are typically stored in. This will reduce the spice level & instead impart a beautiful smokiness to the Chipotle Lime Crema (with just a little bit of spice!). Hope that helps!

  2. 7.12.21
    Tracy said:

    DELICIOUS! I added cilantro lime quinoa, which went great with it! I will probably add a bit more adobo sauce next time because I love heat. I also have an electric stove, so I’m not able to char the tortilla, which makes me sad.






    • 7.14.21

      Hey Tracy! I”m so glad to hear you love these tacos as much as we do! Other readers with gas stoves have mentioned that they’ve been able to toast up their tortillas in a skillet – may be worth the try next time!

  3. 7.9.21
    Amber said:

    Not sure if I’ve written a review before, but I make this recipe A LOT!! It’s so easy to throw together and is a household favorite! I appreciate all of the hard work you do creating beautiful recipes for us to follow.






  4. 6.6.21
    Laura said:

    These are a hit with everyone we have shared them with. I always at least double the cashews in the crema for a thicker sauce. Such a WIN!

    • 6.9.21
      Erin @ Plays Well With Butter said:

      Laura, thanks so much for sharing! We are so glad you enjoyed these roasted veggie tacos – they cashew crema totally makes it! If you like the Chipotle Lime cashew crema you should check out our other two varieties here!

  5. 5.24.21
    Heather C. said:

    These tacos are absolutely delicious and full of flavor. I didn’t think I’d like the chipotle crema because I’m a wimp when it comes to spice, but I loved it! My husband says they were his favorite tacos ever. I’ll definitely be making these again.






    • 5.28.21
      Erin @ Plays Well With Butter said:

      Hey Heather! We love to hear it & yes, the Chipotle Crema totally makes it! Thank you so much for sharing!

  6. 5.7.21
    Janette La Vigne said:

    Made this last night and the flavors were lovely. I doubled the chipotle lime sauce and the avocado. Only thing is I used sprouted corn tortillas and they were a little bit tough. Next time would try with another type of tortilla. Or just over rice as someone else suggested! Hubby couldn’t believe the sauce was made with cashews!

    • 5.10.21

      So glad you enjoyed, Janette! Something you can try if your tortillas are tough is to wrap them in a damp paper towel & give them a 30 second go-round in the microwave. The paper towel will steam the tortillas, which can help bring them back to life. Thanks for dropping a comment! xx

  7. 3.18.21
    Syd said:

    Garlic is an ingredient but it dosent say when to add.

    • 3.19.21
      Erin @ Plays Well With Butter said:

      Hi Syd! Garlic is listed under the ingredients for the Cashew Lime Crema.😊 In the step that walks through prepping the crema itself (Step 4. Prep Taco Assembly, Substep 1. Prep the chipotle lime cashew crema) you’ll want to “Add all listed ingredients in a high-speed blender. Blend to combine.” this is when you’ll use the 1 clove of garlic. Hope that helps & enjoy!!

  8. 3.8.21
    Tanya mclean said:

    This was the best plant based meal I’ve had! Been trying to slowly switch over to a few plant based meals a week. This was SO flavorful and filling. Will be making again for SURE






    • 3.8.21
      Erin @ Plays Well With Butter said:

      Tanya! So glad to hear this – this recipe is such a great (& easy!) plant-based meal introduction! If you are interested in more plant-based recipes, & you haven’t seen it already, you should check out our PWWB Plant-Based Meals Made Easy series – you can sign up on this page here!

  9. 3.6.21
    Amber said:

    I have made this recipe at least a dozen times now since discovering it 3 months ago. Every time I am in awe of how delicious it is, and how incredibly easy. I have made them for non-vegan friends and they are wowed, too. Thank you!!






    • 3.8.21
      Erin @ Plays Well With Butter said:

      Hi Amber! We agree it is a keeper! So so glad you enjoyed this dish – if you haven’t already you should check out Plant-Based email series, with tons of other plant-based recipes!

  10. 2.4.21
    Ashley said:

    I made this recipe only using brown rice because brown rice wraps are really hard to make tacos out of and 👌🏻👌🏻👌🏻 Everything is delicious. Threw a little cheese on there as well.






    • 2.5.21
      Erin @ Plays Well With Butter said:

      Ashley, so glad you loved it & were able to use what you had on hand!

  11. 2.1.21
    Liv Clark said:

    I constantly crave this! It’s easy, flavorful, and healthy to boot! It is the perfect amount for 4 people and I like to eat it in a taco, in a bowl with rice, or by itself! The cashew crema is a must!!






    • 2.5.21
      Erin @ Plays Well With Butter said:

      So many great ideas to enjoy these tacos, Liv! This one is definitely crave-worthy!!

  12. 1.25.21
    Olivia C. said:

    Hey! We made our crema sauce and it’s super liquidy, like water. Is it supposed to be a thinner sauce? Or is there something I can add to make it creamier?

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Olivia! 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 typically does the trick!

  13. 1.15.21
    Kayley said:

    This recipe looks absolutely amazing, however my daughter is allergic to cashews. Would omitting the cashews affect the recipe too much? Thanks!






    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Kayley! The cashews are only used in the sauce with definitely adds lots of flavor to the recipe. If they are safe for your family, you could try almonds instead. We have not tested it, but it should work! If you are ok with including dairy, you could also swap out the cashews with some sour cream or yogurt, minding that you’ll want to probably reduce the amount of water. We’d recommend just add a few tablespoons at a time until you get the consistency you like. Let us know if you try it either way!

  14. 1.12.21
    Sarah S. said:

    My family is trying to do 3-4 plant based meals per week. Made these for Taco Tuesday tonight. Whoa! Sooo good. Flavorful and super easy! Great for a weeknight meal. …And that smoky crema is magic. Thanks! Definitely a keeper. Might add roasted corn when I’m season just for a fun addition. 👌🌮






    • 1.25.21
      Erin @ Plays Well With Butter said:

      Hi Sarah! We agree, these tacos are such an easy recipe to add into your weeknight rotation!! So happy to hear that your family enjoyed & ohhh roasted corn would be delicious – if you ever try it, let us know how it goes!

  15. 1.11.21
    Cris said:

    Any substitutes for cashews or can they be omitted? Thanks in advance

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Cris! The cashews are only used in the sauce with definitely adds lots of flavor to the recipe. If they are safe for your family, you could try almonds instead. We have not tested it, but it should work! If you are ok with including dairy, you could also swap out the cashews with some sour cream or yogurt, minding that you’ll want to probably reduce the amount of water. We’d recommend just add a few tablespoons at a time until you get the consistency you like. If you try either one, let us know what you think!

  16. 1.9.21
    Haleigh said:

    This is so good! We didn’t have a sweet potato, so I roasted sliced poblanos and onion that we had leftover from a produce box. I loved this vegan taco and believe the sweet potato would have been excellent too! My husband was super hesitant but surprisingly enjoyed the crema and the Mexican spiced cauliflower. In all fairness, I made ground beef taco meat too, but I love that this recipe allows me to add some plant based protein in to stretch the meat.






    • 2.8.21
      Erin @ Plays Well With Butter said:

      Hi Haleigh! So glad to hear that you & your husband enjoyed these tacos & that you were able to adjust with what you had on hand – the crema truly makes it!!

  17. 1.6.21
    Brooke Howe said:

    Literally the best vegetarian meal I’ve ever eaten. My husband says it’s the best meal I’ve EVER fed him. I’ve made this 4 times now and follow the recipe exactly. It’s perfect every time.






    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Brooke! We are so glad to hear that – thank you for your comment!!

  18. 1.5.21
    Mamta said:

    Loved everything about the roasted veggies and avo mash. Also, I will always char my tortillas moving forward. Great idea! However, the crema was extremely water-y and didn’t necessarily have the rich taste I was expecting.

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi there! The crema will typically set up & naturally thicken quite a bit as it sits, but if you want it really thick & creamy, feel free to add in another small handful of cashews to create a thicker consistency. If you want to amp up the flavor & enjoy a bit more spice try adding a bit more adobo sauce to taste!

  19. 1.5.21
    Hannah said:

    I made this for me and my husband, and it was delicious! Super flavorful meal!






    • 2.8.21
      Erin @ Plays Well With Butter said:

      Hi Hannah! Yay, soo glad you both enjoyed! Thanks for sharing this review!

  20. 1.4.21
    Meghan said:

    Hello,
    This recipe looks amazing! I don’t have roasted cashews. I usually buy raw cashews in bulk to make sauces. Will using raw cashews change the taste of the sauce?

    Thanks!
    Meghan

    • 1.4.21

      Hey Meghan! Raw cashews will work great. Report back & let me know how you like the tacos!

  21. 1.3.21
    Abigail said:

    I loved this recipe and have made it multiple times. I want to make it for my boyfriend, but he doesn’t like sweet potatoes. Do you have any suggestions for a substitute?

    • 1.4.21

      Hey Abigail! Regular ol’ potatoes will work, too. I like using yellow potatoes, but if Russets or reds are what you have on hand, they’ll work great. Dice them as described & it shouldn’t affect the roasting time at all.

  22. 12.28.20
    Katherine said:

    Love this recipe! I’ve made it a few times now, sometimes more as a taco bowl, but delicious every time. Love the black bean, sweet potato, cauliflower combo. One thing – I found it hard to follow the recipe on my phone because every time I scrolled down to the instructions, it would scroll me back up to the top of the recipe with the ingredients after a few seconds. A bit frustrating. But great recipe!






    • 2.8.21
      Erin @ Plays Well With Butter said:

      Hi Katherine! Thanks for sharing, we are so glad to hear that you enjoyed the recipe, this one is truly SO versatile! & thank you for the feedback we can certainly look into this – one recommendation would be to select the “print recipe” button at the top of the post or at the beginning of the recipe card. This should open a new window for you with just the recipe displayed & may help to avoid the issues you were experiencing.

  23. 12.19.20
    Melissa said:

    Made this for our first plant base meal and it was AMAZING!!! My husband was skeptical but he loved it!! Definitely going on my go to recipe book! Thank you so much for such a delicious meal💗💗






    • 3.10.21
      Erin @ Plays Well With Butter said:

      Hi Melissa! So glad to hear that you both loved it! It is such an easy go-to plant-based meal – thank you for sharing with us!

  24. 11.23.20
    Grace said:

    Love love love this recipe!






    • 3.10.21
      Erin @ Plays Well With Butter said:

      So glad you enjoyed, Grace! We love it too! 💜

  25. 11.20.20
    Amy said:

    This recipe is great! A few of my notes. If your blender is not that powerful (like mine), you should soak your cashews in water for a long time before blending. I waited eight hours. Also, I used store-bought flour tortillas and just zapped them in the microwave quickly to get them warm. It was delicious. Lastly, if you can’t find a small cauliflower in the store, don’t worry. You can just roast on two different pans. And also, I think more blank beans couldn’t hurt, so you could even do two cans. Thanks for this recipe, and please make more vegan recipes in the future! This was truly delicious.






    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Amy! Thanks so much for your comment, we are so glad you enjoyed!

  26. 10.27.20
    Stephanie Walchuk said:

    Such a delicious recipe! One of our favorites!!






    • 3.10.21
      Erin @ Plays Well With Butter said:

      Thank you, Stephanie!!

  27. 10.27.20
    Jeremy Spicher said:

    This was amazing. I made a few modifications to reduce the heat, basically removed the peppers and chili powder. I added coconut aminos to the sauce instead. It was more of a dressing than a sauce, but still yummy. Even my kids (4&6) ate it. I did add hot sauce to mine individually.






    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Jeremy! So glad it was a hit for the whole family + we agree a little hot sauce never hurts along with tacos!!

  28. 10.21.20
    Dawn said:

    These were fantastic! I almost skipped the cashew sauce, but it really takes these to a higher level. Added lots of fresh cilantro and thinly sliced red onion. I was thinking hubs and son wouldn’t even want to try them and I’d have leftovers. Nope, they loved them too. This will be in regular rotation. Thanks for the recipe!






    • 3.12.21
      Erin @ Plays Well With Butter said:

      Dawn, we are SO glad to hear that these were a hit! Thank you for sharing & yes, the cashew sauce really takes these over the top!!

  29. 10.14.20
    Alex Anderson said:

    Made this a few weeks ago and they were the best tacos I have had!! I use the sauce on everything now






    • 3.10.21
      Erin @ Plays Well With Butter said:

      Hi Alex! Yes the Chipotle Cashew crema is perfect for so many things – so glad to hear that you enjoyed!!

  30. 10.5.20
    Suzette said:

    Loved this recipe….I will definitely be making this again and again and again!!!






    • 3.10.21
      Erin @ Plays Well With Butter said:

      Thanks Suzette, that means so much! We are so glad you could find a new favorite in this recipe!

  31. 10.4.20
    Autumn said:

    I think I’ll actually use a chipotle pepper next time and not just the sauce to add more spice to it and use a bullet instead of the food processor. My sauce was also runny I’ll have to add more cashews next time. My who household loved these! They were so flavor packed it was impressive!






    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Autumn! The crema will typically set up & naturally thicken quite a bit as it sits, but if you want it really thick & creamy, feel free to add in another small handful of cashews to create a thicker consistency. & let us know how the chipotle pepper goes if you opt to add a little more heat! Thank you for sharing & we are SO glad you & your family enjoyed!

  32. 9.14.20
    KT said:

    This was excellent! Because of GI issues I don’t eat beans or grains, so I omitted beans, substituted carne asada, and used butter lettuce instead of tortillas. I also topped the taco off with some thinly sliced radishes. Yum! Thank you!






    • 3.10.21
      Erin @ Plays Well With Butter said:

      Hey KT! So glad you were able to adjust to what works best for you & that you enjoyed!!

  33. 9.8.20
    Aubrey said:

    Wow. I have tried a number of vegan recipes and wow. Half way through the taco you realize you’ve forgotten it is vegan! Honestly love this more than meat/dairy filled tacos.






    • 3.10.21
      Erin @ Plays Well With Butter said:

      Aubrey! Thank you for sharing – we hear that so often with these tacos & we couldn’t agree more! SO glad you enjoyed!! 💜

  34. 9.5.20
    Tracy said:

    This was our first vegan meal and it was fabulous! Gave my husband and kids a belief that this new healthy habit won’t kill us. They all gave it thumbs up! Great flavor, texture and the charring of the tortillas is a must. Thanks






    • 2.5.21
      Erin @ Plays Well With Butter said:

      Tracy, so so glad to hear that your whole family approved – this is such a great recipe when trying to work in more plant-based meals! You should also try the Veggie Burrito Bowls – I bet you would love those too!

  35. 8.8.20
    Abby said:

    Hello! These were amazing! (Definitely making again). I was wondering if you had any nutritional information for his recipe? Thanks again!






    • 12.30.21
      Erin @ Plays Well With Butter said:

      Hi Abby! We’ve recently added some estimated nutrition facts for this recipe you can check them out at the end of the recipe card section here!

  36. 7.29.20
    Kate Flanagan said:

    So much easier than you think and very good! I did do a but more cashews and reduced the water in the sauce a bit.






    • 5.28.21
      Erin @ Plays Well With Butter said:

      Hi Kate! Thank you so much for sharing! Absolutely feel free to adjust to reach your desired consistency, otherwise the crema will tend to thicken a bit as it sits as well!

  37. 7.13.20
    Leah said:

    Such a fun meal to make and so delicious! Thank you for this recipe! I can’t wait to try your other recipes!!!






    • 3.10.21
      Erin @ Plays Well With Butter said:

      Thank you, Leah! That means so much to us – definitely check out our Quinoa Black Bean Tacos for more plant-based taco goodness!

  38. 7.5.20
    Arin said:

    The recipe is tasty. I would recommend doing 1/2 of the water or 2x the cashews for the crema. It’s super watery otherwise. It’s also not quite spicy enough for my taste so I’ll add some spice next time! Yummy!






    • 6.12.21
      Erin @ Plays Well With Butter said:

      Hi Arin! The sauce tends to naturally thicken as it sits but always feel free to add more cashews if you want a thicker sauce right away & definitely amp up the heat by adding 1-2 more chipotle peppers if you like more heat. So glad you enjoyed!

  39. 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!

  40. 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

  41. 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!

  42. 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!

  43. 6.24.20
    Lindsey said:

    I made for me and hubby – a home run!






    • 2.5.21
      Erin @ Plays Well With Butter said:

      So glad you both enjoyed, Lindsey! This one is definitely a PWWB community fave!

  44. 6.23.20
    Eli said:

    This recipe is amazing. I’ve made it 5-6 times in the past couple of months. We got our hands on purple cauliflower last week and Made it with that. It was next level delicious! Thank you!






    • 3.8.21
      Erin @ Plays Well With Butter said:

      Hi Eli! So glad you enjoyed & oh the colors would have been awesome with the purple cauliflower!

  45. 6.17.20
    Jasmine said:

    Can I substitute the cashews with some other nut? Peanuts_ walnuts

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Jasmine! You could try almonds instead. We have not tested it, but they should work! If you are ok with including dairy, you could also swap out the cashews with some sour cream or yogurt, minding that you’ll want to probably reduce the amount of water. We’d recommend just add a few tablespoons at a time until you get the consistency you like. If you try either one, let us know what you think!

  46. 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!






  47. 5.24.20
    Kayla daniels said:

    What can I substitute for the cashews? My daughter is allergic to cashews.

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Kayla! If they are safe for your family, you could try almonds instead. We have not tested it, but they should work! If you are ok with including dairy, you could also swap out the cashews with some sour cream or yogurt, minding that you’ll want to probably reduce the amount of water. We’d recommend just add a few tablespoons at a time until you get the consistency you like. If you try either one, let us know what you think!

  48. 5.22.20
    Heidi said:

    These tacos are absolutely delicious! They are in regular rotation at our house. We are not vegan, so I use sour cream for the crema, but still add in the spices, and for the easy button, I use Tabasco brand chipotle sauce as a stand in for adobo. Yum!






    • 2.5.21
      Erin @ Plays Well With Butter said:

      Heidi, so glad you enjoyed! & love your customizations!

  49. 5.20.20
    Anita Bloomquist said:

    Can not get the recipe to print