We just love these Taco Bowls. These are really filling and pretty to serve.
2 Cups Chopped Cauliflower
1/4 Cup Walnuts
2 Cups Mushrooms
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, cilantro, green onions, salsa, guacamole…
Heat oven to 350f. Line baking sheet with parchment paper OR silicon mat.
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 for a few hours.
In Mixer or Blender mix up the Mushrooms, Cauliflower** and walnuts. Mix together with the spice mix. Spread out on the baking sheet. Bake 15 mix. Remove and flip the mixture for even cooking. Bake an additional 15 minutes. Remove from baking sheet and add 1/3 Cup Boiling water to add some moisture back into the mixture.
**If you use “Cauliflower Rice” then don’t to blend – just add to the Mushroom/Walnuts after they are blended. I find bags of Cauliflower Rice in the produce section of costco and the freezer section of most Grocery Stores.
Cashew Cream: In a high speed blender add soaked cashews, lemon/lime juice, garlic, apple cider vinegar and almond milk. Blend until liquid. Add additional milk and continue to blend until you get a consistency you like.
*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.
Fill your bowls as desired. Drizzle with Cashew Cream to serve.