Raw Vegan Fajitas With Smoked Jalapeno Cashew Cheese

I came up with this recipe one night because I was craving a fajita burrito with ranch dressing. I didn’t end up making any ranch but after tasting a bite of jalapeno with a raw cashew I knew that some delicious cheese sauce could be made out of those ingredients. So that is how this whole recipe got created.

 

 

Fajita Filling:

-2-3 Large Portabela Caps

-2 Red or Yellow Bell Peppers

-1/3 cup of Coconut Aminos or Lime Juice

-1/3 Cup of Olive Oil

-3 Tablespoons of Chilli Powder

-1 teaspoon of Garlic Powder

-1 teaspoon of Onion Powder

-1 teaspoon of Sea Salt

 

Cashew Cheese:

-2 cups of Raw Soaked Cashews (At least 6 hours)

-1-5 Jalapenos depending on the level of heat you like. The first time I made this recipe I began with 1 but just know that they all have different levels of heat depending on where you buy them. If you know you like spicy stuff then purchace five and add one at a time.

-1/2 teaspoon of Sea Salt

-Some purified or spring water depending on how thick it is when blending. if you soak them they will have  moisture in  them. Just add a little water at a time. It should be thick similar to a cheese spread.

 

Wraps:

-One Big Head of Romaine

 

Toppings:

-Three Tomatoes

 

Directions:

 

Begin by soaking raw cashews for anywhere from six hours to overnight.

Chop up portabela mushrooms and bell peppers into small cubes.Place in glass dish.

Take 1/3 cup of coconut aminos or lime juice and pour it into a bowl.

Along with the coconut aminos or lime juice add the olive oil and the chili, garlic, and onion powder. Add in sea salt. mix until blended and pour and massage it into the mushrooms and peppers. Place into the dehydrator for 2-3 hours or you can put it into the over at like 350 degrees and leave it in for like 30 minutes continuing to massage it until they are like soft fajita mushrooms and peppers similar to when you would saute them.

In a high power blender place soaked cashews, jalapeno(s) and sea salt. Blend until like a light cheese spread and put back into the refrigerator.

Wash and trim the ends off of the romaine so they can function as taco shells or wraps.

Dice tomatoes.

Once everything is ready allow the fajita mixture to cool to close to room temperature then take a romaine leaf and slather it with cashew cheese and top with the fajita mixture and the diced tomatoes.

Enjoy!

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