Buffalo Cauliflower Tacos with Ranch Sauce (Vegan)

[nverland]

Buffalo Cauliflower Tacos with Ranch Sauce (Vegan)
Prep time: 10 minutes Cook time: 15 minutes Yield: 2 servings (2 tacos each)

Ingredients

For the tacos:

2 cups cauliflower, chopped into bite-size pieces
2 teaspoons neutral oil
Pinch of sea salt
2 tablespoons cashew cream*
2 tablespoons Frank’s Red Hot Sauce
4 8-inch corn tortillas, warmed


For the cashew ranch sauce:

2 teaspoons minced fresh, flat-leaf parsley
2 teaspoons minced fresh chives
1 teaspoon minced fresh dill
1/4 teaspoon garlic powder
Pinch of salt
Pinch of pepper
1/4 cup cashew cream*

For serving:

1/2 avocado, diced
1 tablespoon chopped parsley, to garnish

Method

1 Cook the cauliflower: Heat a skillet over medium heat and add the oil followed by the cauliflower. Cook, stirring frequently, until the cauliflower is tender and starting to brown, 8 to 10 minutes.

2 Add the buffalo sauce: In a small bowl, combine the cashew cream with the hot sauce. Add to the pan with the cooked cauliflower and toss to coat the cauliflower. Add more hot sauce, if desired.

Remove the pan from heat until ready to serve.


*Creamy Vegan Cashew “Cheese” Sauce
Prep time: 5 minutes Soaking time: 4 to 8 hours Yield: About 1 cup

Ingredients

1/2 cup raw, unsalted cashews
3/4 cup to 1 cup water
2 teaspoons lemon juice
1/4 teaspoon sea salt

Special equipment:

Blender

Method

1 Soak the cashews: Place the cashews in a bowl and cover with about 2 inches of warm water. Soak for at least 4 hours, up to 8 hours.

2 Make the cashew cream: When ready to make the cashew cream, drain and rinse the cashews. Place them in a blender along with 3/4 cup fresh water, lemon juice, and the salt.

Puree, adding more water as needed, until you achieve a smooth, pourable sauce.

Use it immediately, or transfer to an airtight container and store in the refrigerator for up to five days. You can also freeze it for up to three months.