cashew sauce Archives - Epicurean Vegan

Sweet Potato, Black Bean & Kale Tacos

July 9, 2015 by Epicurean Vegan

I’ve seen versions of this dish all over, but I wanted to keep this simple. I knew I also wanted a kick of flavor with an easy, creamy sauce. The combo of sweet potatoes, beans, and kale, is a grand slam win; a trifecta of flavors. Of course, then you add the cilantro-lime cashew sauce and it’s icing on the cake, so to speak. These were actually pretty simple to make and will easily feed four to five hungry folks. You can’t go wrong with protein-rich beans, nutrient-laden kale, and the vitamin-packed sweet potato. Eating tacos has never been healthier (or tastier)!

INGREDIENTS:
Tacos
3 C (roughly 2 medium-sized ones) sweet potatoes, cut into bite-sized pieces
1/2 a large onion, chopped
1 can black beans, drained and rinsed
3 C Lacianto (dinosaur) kale, chopped
Olive oil
Cumin
Chili powder
Salt and pepper
Lime juice
Cashew-Cilantro sauce
1 C cashews, soaked in hot water for 30-60 minutes
1 garlic clove
1 tsp apple cider vinegar
1/2 tsp salt
1/2 C cilantro leaves
1/3 C water
1/8 C lime juice
A dash or two of cumin
The rest
8 small flour tortillas

DIRECTIONS:
Preheat oven to 425. Place the sweet potato pieces in a medium bowl and drizzle with some olive oil. Sprinkle with cumin and chili powder. Toss to coat. Transfer to a large baking sheet and roast for 20-30 minutes, depending on how big the pieces of sweet potato are. Check them often for doneness.
While they are roasting, saute the onion in a large skillet with a little olive oil over medium heat. Once they start to soften, add the black beans. Sprinkle with some cumin, chili powder, salt, and pepper. When the beans started to look a little dry, I added a little lime juice. Then add the sweet potato.
Reduce heat to low and fold in the kale.
While the kale is slowly cooking down (you can add some more lime juice if things are looking dry), prepare the sauce. Drain and rinse the cashews and throw them in a food processor with the garlic clove. Blend for 5 seconds. Add the remaining ingredients (but don’t add all the water at once; you may want to tweak the consistency of the sauce) and blend until smooth, scraping the sides of the bowl, if necessary. Transfer to a squeeze bottle. To serve, place a scoop or two on a warm tortilla and top with sauce. Enjoy!

Sweet Potato, Black Bean & Kale Tacos

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

I've seen versions of this dish all over, but I wanted to keep this simple. I knew I also wanted a kick of flavor with an easy, creamy sauce. The combo of sweet potatoes, beans, and kale, is a grand slam win; a trifecta of flavors. Of course, then you add the cilantro-lime cashew sauce and it's icing on the cake, so to speak. These were actually pretty simple to make and will easily feed four to five hungry folks. You can't go wrong with protein-rich beans, nutrient-laden kale, and the vitamin-packed sweet potato. Eating tacos has never been healthier (or tastier)!

Author: Epicurean Vegan

Serves: 8

Ingredients

Tacos
.
3 C (roughly 2 medium-sized ones) sweet potatoes, cut into bite-sized pieces
½ a large onion, chopped
1 can black beans, drained and rinsed
3 C Lacianto (dinosaur) kale, chopped
Olive oil
Cumin
Chili powder
Salt and pepper
Lime juice
.
Cashew-Cilantro sauce
.
1 C cashews, soaked in hot water for 30-60 minutes
1 garlic clove
1 tsp apple cider vinegar
½ tsp salt
½ C cilantro leaves
⅓ C water
⅛ C lime juice
A dash or two of cumin
.
The rest
.
8 small flour tortillas

Directions

Preheat oven to 425. Place the sweet potato pieces in a medium bowl and drizzle with some olive oil. Sprinkle with cumin and chili powder. Toss to coat. Transfer to a large baking sheet and roast for 20-30 minutes, depending on how big the pieces of sweet potato are. Check them often for doneness.
While they are roasting, saute the onion in a large skillet with a little olive oil over medium heat. Once they start to soften, add the black beans. Sprinkle with some cumin, chili powder, salt, and pepper. When the beans started to look a little dry, I added a little lime juice. Then add the sweet potato.
Reduce heat to low and fold in the kale.
While the kale is slowly cooking down (you can add some more lime juice if things are looking dry), prepare the sauce. Drain and rinse the cashews and throw them in a food processor with the garlic clove. Blend for 5 seconds. Add the remaining ingredients (but don't add all the water at once; you may want to tweak the consistency of the sauce) and blend until smooth, scraping the sides of the bowl, if necessary. Transfer to a squeeze bottle.
To serve, place a scoop or two on a warm tortilla and top with sauce. Enjoy!

Bean & Avocado Tacos with Cilantro-Lime Cashew Sauce

May 27, 2015 by Epicurean Vegan

Summer is around the corner, which means fresher, lighter meals make a resurgence. Frankly, these are good any time. They come together in a snap, too. I paired these with the Avocado Bruschetta that’s always a hit.
I made these pretty mild, but feel free to chop up a jalapeno or add some hot sauce to the cashew sauce. Some iceberg lettuce would also add some nice crunch. Either way, I think you’ll enjoy these tasty, gluten-free tacos for lunch or dinner.

INGREDIENTS:
1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
1 red bell pepper, diced
1/2 large onion (any variety), diced
2 Tbs red wine vinegar
2 Tbs ground cumin
1 tsp oregano
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
2 Tbs lime juice
Cilantro-Lime Cashew Sauce
1 C raw, unsalted cashews
1 tsp apple cider vinegar
1/2 tsp salt
1/2 to 3/4 C cold water
3 Tbs lime juice
1 C fresh cilantro leaves
1 Tbs nutritional yeast
The rest
1 avocado, peeled, pitted and sliced
6-8 soft corn tortillas

DIRECTIONS:
When it comes to making a dish with a cashew sauce, I’ll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients. Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
To make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
If you’d like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!
With leftovers, we changed it up a little by warming up the filling and using corn shells and adding lettuce and tomato. So good!

FBean & Avocado Tacos with Cilantro-Lime Cashew Sauce

Author: Epicurean Vegan

Serves: 6-8

Ingredients

1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
1 red bell pepper, diced
½ large onion (any variety), diced
2 Tbs red wine vinegar
2 Tbs ground cumin
1 tsp oregano
¾ tsp salt
½ tsp black pepper
1 tsp garlic powder
2 Tbs lime juice
Cilantro-Lime Cashew Sauce
1 C raw, unsalted cashews
1 tsp apple cider vinegar
½ tsp salt
½ to ¾ C cold water
3 Tbs lime juice
1 C fresh cilantro leaves
1 Tbs nutritional yeast
The rest
1 avocado, peeled, pitted and sliced
6-8 soft corn tortillas

Directions

When it comes to making a dish with a cashew sauce, I'll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients.
Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
To make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
If you'd like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!

Lentil Burritos with Coconut-Garlic Cashew Sauce

January 6, 2015 by Epicurean Vegan

I’ve made similar burritos, but changed these up a little. You might be amazed at how easy these are to make, and in just over 30 minutes. I love the curry-garlic-coconutty-cashew flavor of the sauce which is perfectly matched with the lentils and veggies tucked inside a warm tortilla. They’re a great meal when you want something fast, healthy, and satisfying.

INGREDIENTS:
1 C red lentils
2-3/4 C vegetable broth
1 Tbs olive oil
2 medium red potatoes, peeled and diced small
1 C onion, chopped
1 medium zucchini, sliced, then cut in half
Salt and pepper, to taste
Coconut-Garlic Cashew Sauce
3/4 C cashews
3 garlic cloves
3/4 C canned coconut milk
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
The rest
1 C cilantro, chopped
1 tomato, chopped
6 flour tortillas, warmed

DIRECTIONS:
Place the cashews in a small bowl and pour in enough hot water to cover them; set aside. In a medium sauce pan, combine the vegetable broth and lentils. Bring to a boil, stir, and reduce heat to low. Cover and simmer 20-25 minutes, or until water is absorbed. If the lentils are soft, but there is still liquid left, drain them in a fine mesh strainer. Meanwhile, in a large skillet, heat the olive oil and add the potatoes. Saute over medium heat until soft, but still a little firm, about 15-20 minutes.

Add the onion and cook another 5 minutes, then add the zucchini and cook 5-7 minutes.
Once the lentil are done, add them to the skillet and combine thoroughly.
To make the sauce, drain the cashews and add them to the food processor along with the garlic. Puree 30 seconds, then slowly add the coconut milk while the machine is running. Stop and scrape the sides of the food processor bowl and add the rest of the sauce ingredients. Puree 2-3 minutes until completely smooth.

To assemble, scoop some lentil filling into a warm tortilla, roll and top with cilantro, tomatoes, and drizzle with sauce. Enjoy!

Lentil Burritos with Coconut-Garlic Cashew Sauce

Cook time

40 mins

Total time

40 mins

Author: Epicurean Vegan

Serves: 6

Ingredients

1 C red lentils
2-3/4 C vegetable broth
1 Tbs olive oil
2 medium red potatoes, peeled and diced small
1 C onion, chopped
1 medium zucchini, sliced, then cut in half
Salt and pepper, to taste
.
Coconut-Garlic Cashew Sauce
.
¾ C cashews
3 garlic cloves
¾ C canned coconut milk
½ tsp cumin
1-1/2 tsp yellow curry powder
¾ tsp salt
1 Tbs nutritional yeast
.
The rest
.
1 C cilantro, chopped
1 tomato, chopped
6 flour tortillas, warmed

Directions

Place the cashews in a small bowl and pour in enough hot water to cover them; set aside. In a medium sauce pan, combine the vegetable broth and lentils. Bring to a boil, stir, and reduce heat to low. Cover and simmer 20-25 minutes, or until water is absorbed. If the lentils are soft, but there is still liquid left, drain them over a fine mesh strainer.
Meanwhile, in a large skillet, heat the olive oil and add the potatoes. Saute over medium heat until soft, but still a little firm, about 15-20 minutes.
Add the onion and cook another 5 minutes, then add the zucchini and cook 5-7 minutes.
Once the lentil are done, add them to the skillet and combine thoroughly.
To make the sauce, drain the cashews and add them to the food processor along with the garlic. Puree 30 seconds, then slowly add the coconut milk while the machine is running. Stop and scrape the sides of the food processor bowl and add the rest of the sauce ingredients. Puree 2-3 minutes until completely smooth.
To assemble, scoop some lentil filling into a warm tortilla, roll and top with cilantro, tomatoes, and drizzle with sauce. Enjoy!

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

June 9, 2014 by Epicurean Vegan

Oh yes, this is as delicious as it sounds and simple to make as well. Technically, they’re not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn’t want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they’re not made from strange ingredients; it’s all wheat, veggies and seasonings. And our omnivore friends also like it because it’s a satisfying meat sub that even they like.

INGREDIENTS:
1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
1/2 C corn kernels
18 6″ corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
3/4 C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
3/4 tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

DIRECTIONS:
To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit—not too much—it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.

Pour half of the salsa verde into a 9×13″ baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Pour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Transfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Pour the cashew sauce over the enchiladas (I didn’t use all of the sauce—leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

Oh yes, this is as delicious as it sounds and simple to make as well. Technically, they're not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn't want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they're not made from strange ingredients; it's all wheat, veggies and seasonings. And our omnivore friends also like it because it's a satisfying meat sub that even they like.

Author: Epicurean Vegan

Ingredients

1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
½ C corn kernels
18 6" corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
¾ C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
¾ tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

Directions

To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit---not too much---it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.
Pour half of the salsa verde into a 9x13" baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Pour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Transfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Pour the cashew sauce over the enchiladas (I didn't use all of the sauce---leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!

Sweet Potato, Black Bean & Kale Tacos

Bean & Avocado Tacos with Cilantro-Lime Cashew Sauce

Lentil Burritos with Coconut-Garlic Cashew Sauce

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

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