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
About the Author: Anja
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!
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!
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!