SO CAULI TACO BOWLS
Whole Food Plant Based | Vegan | Oil Free | Omni Approved
#WPFSoCauliTacoBowls
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Serves 4
Ingredients
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2 Cups Chopped Cauliflower
1/4 Cup Walnuts (optional)
2 Cups Mushrooms
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Spice Mix: 2 TBSP Soy Sauce or Vegetable Broth, 1 TBSP Cumin, 1 TBSP Smoke Paprika, 1 TSP Garlic Powder, 1 TSP Liquid Smoke & 1TBSP Onion Powder
4 Whole Wheat Tortilla Bowls*
1/3 Cup Raw Cashews
2 TBSP Lime or Lemon Juice
1/2 Cup Almond Milk
2 Cloves Garlic
1 TBSP Apple Cider Vinegar
Your favorite Taco Toppings - diced lettuce, chopped tomatoes, jalapenos, blackened corn, cilantro, green onions, salsa, guacamole...
Directions
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If you are making the cashew cream, set cashews aside to soak in milk & lemon/lime juice while you prepare the taco crumble. If you don't have a high speed blender you may need to soak the cashews overnight.
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Taco Crumble: In food processor chop up the mushrooms, cauliflower and walnuts. Chop it small enough that it is small and crumbly, but don't process it so long that it turns into paste.
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In a deep sauce pan add the chopped mushrooms, cauliflower, walnuts and all spices to 1/3 cup of water.
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Heat on medium heat for about 10 minutes.
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Cashew Cream: In a high speed blender add soaked cashews, lemon/lime juice, garlic, apple cider vinegar and almond milk. Blend until smooth. Add additional milk and continue to blend until you get a consistency you like.
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*I made my Taco Bowls with the "Tortilla Shell Baker Set" from Pampered Chef. They turn corn or flour tortillas into crispy bowls in the oven or microwave - no oil required. They take less than 2 minutes to make in the microwave or you can also bake them in an oven. You can omit the bowl completely for a Gluten Free meal.
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Fill your bowls as desired. Drizzle with Cashew Cream to serve.
