Easy Vegan Tacos with Smoky Cashew Crema

Bahan-bahan (8 porsi)

• 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)
• 1 tablespoon olive oil or a neutral cooking oil
• 1/2 of a yellow onion, (diced)
• 3 g arlic 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)
• 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
• 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 jalapeño 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