Lettuce Wrap Black Bean Tacos with Cashew Sour Cream

/Lettuce Wrap Black Bean Tacos with Cashew Sour Cream

Lettuce Wrap Black Bean Tacos with Cashew Sour Cream

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: 14
Rating: 3.86
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2-4serves 15mins
Votes: 14
Rating: 3.86
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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By |2015-11-16T11:44:57+00:00June 24th, 2015|Recipe, Videos|2 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

2 Comments

  1. Wendy January 13, 2016 at 12:06 pm - Reply

    Hi Anja– Am really enjoying your videos and recipes! Thanks for all your excellent demonstrations and suggestions. We made your baked eggplant for holiday dinner, and I was emboldened to pinch your recipe for cashew sour cream to make a stroganoff-like dish,using pasta and a store-bought meatless ground beef (I wonder if your vegan taco meat would work?). One question: If I want to make the sour cream really smooth, how long should I soak the cashews in water? Thanks again!

    • Anja January 16, 2016 at 6:04 am - Reply

      So glad you are enjoying the recipes Wendy 🙂 As for making super smooth cashew sour cream, I usually don’t soak mine because I have quite a powerful blender. However if you want to soak them I would do a minimum of 2 hours or overnight. Then rinse and use. Enjoy!

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