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Vegan Fajitas with Guacamole and Cashew Sour Cream

Serves 4
Time 2 hr
When lighting up the grill seems like too much work and you’re craving plant-based food, these vegan fajitas require no heat at all and are topped with creamy guacamole — everyone's favorite avocado dip. While most of this recipe’s components are great for meal planning and can be enjoyed over a few days, make the guacamole the day you’ll be eating it to avoid discoloration. If you don't feel like making make cabbage leaf shells, these toppings also make a great bowl with fresh arugula or massaged kale as a base.
Ingredients
  • Cashew Sour "Cream"
  • 1 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon white miso paste
  • 1/4 teaspoon kosher salt

  • Mixed Veg Filling
  • 1 red bell pepper, cored, cut lengthwise in ¼" strips
  • 1 yellow bell pepper, cored, cut lengthwise in ¼" strips
  • 2 cups (about 6 ounces) thinly sliced cremini mushrooms
  • 1/2 medium red onion, thinly sliced lengthwise
  • 3 tablespoons Bragg Liquid Aminos
  • 2 tablespoons avocado oil
  • 2 tablespoons chili powder

  • Spicy Walnut Taco "Meat"
  • 2 cups raw walnuts
  • 1 tablespoon Bragg Liquid Aminos
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne

  • For Serving
  • 8 red cabbage leaves
  • Prepared guacamole (recipe follows)
  • Thinly sliced radish
  • Chopped cilantro
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Method

Make the cashew sour “cream”: Place cashews in a small bowl and cover with ½ inch boiling water. Let soak 30 minutes. Drain cashews and place in a high-speed blender with water, lemon juice, vinegar, miso and salt. Blend until very smooth.

Make the mixed veg filling: Combine filling ingredients in a large bowl and let sit at room temperature for ½ hour to soften and marinate.

Make the spicy walnut taco “meat”: Pulse-chop walnuts in a food processor until coarse. Add paprika, cumin, coriander, Bragg Liquid Aminos and cayenne, and pulse just to combine.

To serve, place a heaping tablespoon of cashew sour “cream” in the center of the cabbage leaf. Top with walnut “meat,” mixed veg filling and guacamole and then garnish with radish and cilantro.

Guacamole
Makes 1½ cups

2 ripe avocados
¼ cup finely chopped red onion
1 small tomato, seeded and chopped
¼ cup roughly chopped cilantro and tender stems
1 serrano, seeded and chopped
½ lime, juiced
½ teaspoon kosher salt

Cut the avocados in half and remove the pits. Spoon the avocado into a bowl and use a fork to smash into large pieces. Gently fold in remaining ingredients, keeping the avocado pieces fairly intact if possible.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Cashew Sour "Cream"
  • 1 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon white miso paste
  • 1/4 teaspoon kosher salt

  • Mixed Veg Filling
  • 1 red bell pepper, cored, cut lengthwise in ¼" strips
  • 1 yellow bell pepper, cored, cut lengthwise in ¼" strips
  • 2 cups (about 6 ounces) thinly sliced cremini mushrooms
  • 1/2 medium red onion, thinly sliced lengthwise
  • 3 tablespoons Bragg Liquid Aminos
  • 2 tablespoons avocado oil
  • 2 tablespoons chili powder

  • Spicy Walnut Taco "Meat"
  • 2 cups raw walnuts
  • 1 tablespoon Bragg Liquid Aminos
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne

  • For Serving
  • 8 red cabbage leaves
  • Prepared guacamole (recipe follows)
  • Thinly sliced radish
  • Chopped cilantro
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.