Easy Vegan Tacos with Smoky Cashew Crema

Taco Ingredients

• Easy Refried Beans, recipe below
• Sautéed Onions, recipe below
• Smoky Cashew Crema, recipe below
• Corn tortillas or tortillas of choice
• Salsa of choice
• Optional toppings: cilantro, diced avocado or guacamole, vegan cheese

Easy Refried Beans Ingredients

• 1 tablespoon olive oil or a neutral cooking oil
• 1/2 of a yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 (15-ounce / 440g) can pinto beans or black beans, drained and rinsed
• 2 bay leaves
• 2/3 – 1 cup (160-240 mL) vegetable broth (or water)*
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste
• 1 tablespoon fresh lime juice
• 1 small handful of cilantro (optional), chopped

Sautéed Onions Ingredients

• 1 large yellow or red onion, thinly sliced
• 1 tablespoon oil of choice
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste
• water

Smoky Cashew Crema Ingredients

• 1 cup (140g) raw cashews**, soaked in water overnight, or in boiling water for 1 hour***
• 1/2 – 3/4 cup (120-180 mL) water (depending on desired thickness)
• 2 cloves garlic, roughly chopped
• 1/2 teaspoon sea salt + more to taste
• Freshly cracked black pepper to taste
• 2 tablespoons nutritional yeast (omit if you don’t have it)
• Juice from 1 medium juicy lime
• 1-2 jalapeno peppers, deseeded and roughly chopped (can sub with a pinch of cayenne pepper, or omit entirely for mild version)
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon ground cumin