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prep time
20 min
cook time
25 min
ready time
45 min
Low Carb Vegan Tacos w Cashew Crema
Maintaining a diet that is both Keto and vegan can be a tricky thing to do. At Carb Manager, Keto and vegan recipes can go hand-in-hand when you leave it up to the experts. This Keto vegan taco recipe includes lettuce tacos made with “meaty” portobello mushrooms and grilled red onions and bell pepper. Served on top of the tacos is a mock sour cream or “crema” made from raw cashews. If you’re interested in preparing this recipe for vegan Keto meal prepping, keep the finished cashew crema, lettuce taco shells, and veggie taco filling in three separate containers in your refrigerator for up to 5 days. When you’re ready for lunch, simply reheat the veggies filling. Then, you can assemble as many tacos as you want. The nutritional macros listed in this recipe are for 1 taco, so you can easily add as many as you desire to eat to your food log for accurate tracking.
*Please read the important note about the cashew crema before making the recipe.
An Important Note About The Cashew Crema
When you grab cashews to make the cashew crema, you may feel like it’s a very small amount to later process in a food processor or blender. To make this easier, make a note to yourself to double the ingredients listed for the cashew crema when you’re cooking the recipe. This way, you’re able to easily blend the crema. Although you won’t want to consume all the cashew crema you make at one time, you can store any leftover in your refrigerator. Additional notes about storing are described below.
Keeping and Storing Cashew Crema
When you’ve finished making your Keto vegan cashew crema, you can store it in your refrigerator for up to 5 days. Simply keep it in either an airtight container or a well-sealed mason jar. When you want to use your leftover crema, you’ll need to re-mix it. To do this, you can first try stirring the crema by hand in a bowl and adding small amounts of water to loosen it. You can also briefly microwave the crema for a few seconds to help loosen it up too.
Jessica L.
Net Carbs
6.7 g
Fiber
1.9 g
Total Carbs
8.9 g
Protein
3.8 g
Fats
9 g
123 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cashews, raw
2 oz
Unsweetened Coconutmilk Yogurt Alternative
0.13 cup
Lemon juice
0.75 tsp
Salt
1 dash
Water
3 tbsp
Red onion
2 oz
Red pepper
2 oz
Olive Or Extra Virgin Olive Oil
1 tsp
Portabella mushrooms, raw
4 oz
Olive Or Extra Virgin Olive Oil
1 tsp
Salt
1 dash
Black pepper
0.13 tsp
Cumin, ground
0.5 tsp
Paprika
0.25 tsp
Garlic powder
0.25 tsp
Oregano, dried
0.25 tsp
Cayenne
0.25 tsp
Romaine lettuce
2 oz
Recipe Steps
steps 6
45 min
Step 1
*Please see the note made in the introduction of the recipe about the cashew crema. Make the cashew crema by bringing a pot of water to a boil. Add raw cashews to the boiling water and cook for about 15 minutes. This should be long enough to soften the cashews. When the cashews are soft, drain away the water and transfer them to a food processor or powerful blender.Step 2
In the food processor or blender, pulse the cashews with coconut yogurt, lemon juice, and salt. Scrape down the walls of the food processor, and blend in the water starting with just 1 tablespoon at a time. You may not need all the water listed to make the crema. Continue adding water and pulsing until you have a loose crema that you can drizzle over the tacos later. At this point, you may choose to add more salt to taste. If you want a more sour taste (like sour cream), you may add white vinegar at your discretion. Set the cashew crema aside for later.Step 3
Next, thin slice the red onion and red bell pepper. Heat the olive oil in a pan over very high heat. When the oil just begins to smoke, add the onions and peppers to the pan. Let the veggies char on one side before gently tossing them as they continue to cook. Once the onions and peppers have gained golden brown edges and softened, set them aside for the end of the recipe.Step 4
Next, slice large portobello caps into ½-inch thick slices. You should have about 2 slices per taco. In a mixing bowl, toss the mushroom slices with the second amount of olive oil, salt, pepper, cumin, paprika, garlic powder, oregano, and cayenne. When the mushroom slices are seasoned, heat either the same pan from Step 3 or a new pan over high heat. When the pan is hot, place the mushroom slices in the pan.Step 5
Let the slices of portobello mushroom cook until charred in the pan. You want the spices charred on both sides. Watch for the mushrooms to reach smoking, release some excess moisture, and shrink slightly before flipping them to finish the cooking process. When you flip the mushroom slices, you can reduce the heat to finish cooking.Step 6
When the mushrooms are done, you can assemble your tacos. Cut away the lighter leaves and hard core from a head of lettuce. Select 1 leaf per taco, choosing the outer, larger, darker leaves to serve as your taco shells. To make a taco, arrange two slices of portobello mushroom with a fair portion of the cooked onions and peppers in a lettuce leaf. Drizzle some cashew crema over the taco with a fork or spoon. Repeat the assembly process until all the tacos are made.
