Name: Vegan Carrot Tacos
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 cups almonds, lightly toasted for vegan cream; 1/2 cups cashews, soaked, for vegan cream; 1 tablespoon salt, for vegan cream; 1/4 cups water, for vegan cream; 1/4 cups lime juice, for vegan cream; 2 tomatoes, for filling; 1 ancho chile, clean, deveined, and hydrated, for the filling; 2 cloves garlic, for the filling; 1 tablespoon vegetable oil, for the filling; 1/2 onions; 3 cups carrot, shredded for the filling; 12 corn tortillas, hot; vegetable oil, for frying; pico de gallo; avocado, in wedges

Preparation

20 mins

Low

For the vegan cream, blend the almond with the cashew, salt, water, lemon juice, and coconut oil until you obtain a very smooth mixture. Set aside. For the filling, blend the tomato with the hydrated ancho chili and garlic until you get a sauce, set aside. Heat a skillet over medium heat with the oil, sauté the onion, and add the carrot and the sauce you blended earlier, cooking for about 10 minutes or until the carrot is soft. Remove and cool.