Today I show you how to make lettuce wrap black bean tacos with vegan cashew sour cream.

This delicious plant based recipe is gluten free and dairy free and tastes absolutely amazing.

Lettuce Wrap Black Bean Tacos with Cashew Sour Cream
Servings Prep Time
2-4serves 15mins
Votes: 15
Rating: 3.73
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2-4serves 15mins
Votes: 15
Rating: 3.73
You:
Rate this recipe!
Print Recipe
Ingredients
Servings: serves Units:
Instructions
  1. First of all, add combine 1/2 cup cashews with 1/2 cup water to let it soak for a while.
  2. Next, place all of the black bean mix ingredients into a large mixing bowl and combine all of the ingredients very well. Let it sit aside.
  3. Now take your soaked cashews (including the soak water) and blend with the remaining ingredient for about 2 minutes or until the mixture is smooth and creamy.
  4. Now you are ready to fill your lettuce tacos! Simply take one of your romaine lettuce leaves and fill it with some of the bean mix, then top it with the toppings that you have ready to go. Top with some cashew sour cream. As an optional extra you can also put a bit of hot sauce on top. YUM!
Recipe Notes

The blender I use for the cashew sour cream is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/

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