Vegan Zucchini Tacos with Garlicky Kale and Chipotle Cashew Cream
Full honesty here, I have about 20 recipes queued and ready to edit, but I made these on Saturday because a blog launch without tacos just seemed like a blog launch I didn't want to be a part of. Am I right?
I joke tacos are my love language, but truthfully, I'm not sure how much joking is really involved. One of my most favorite ways to bless people is by opening my home, inviting them to my kitchen table or living room couch, and enjoying wine and food together. There isn't much more you could really ask out of life. Seeing as tacos are easily my most favorite food, I wanted to invite you to my "kitchen table" of sorts, on this blog today.
The chipotle cashew cream is out of control. Full on freak out when I finished it. I've been wanting to tackle one for a while, and I'm so pleased with how it turned out. You have to try it. Luckily for us, this cashew cream isn't stuck to just tacos and likes to play the field. My friend and I used this as a queso/cheese/omghowisthissogood dip while we watched the final episode of Madam Secretary and it may or may not have been the highlight of my weekend.
Vegan Zucchini Tacos with Garlicy Kale and Chipotle Cashew Cream
Makes approximately 4-6 tacos
For the Tacos:
2+ cups chopped zucchini (1 medium sized zucchini)
2.5 cups thinly chopped kale
2 cloves garlic, minced
1 green onion, chopped
1 avocado, sliced
2 t honey
juice 1 lime
2 T chili powder
2 T cumin
1 t paprika
1/5 t ginger
1/2 t cajun seasoning
1/2 red pepper flakes
1 T olive oil
salt and pepper
For the Cashew Cream:
1 c raw cashews, soaked for at least six hours and drained
2 adobo peppers plus 2 t sauce (up to your discretion–I love spice!)
juice of 1.5-2 limes
1/4 t turmeric
3-4 cloves garlic
1 t minced onion
1/4 c water (add more if needed)
salt and pepper
To make the cashew cream, blend together cashews, peppers, and half of lime juice. Add remaining ingredients and blend until desired consistency (and spice!)
To make the tacos, chop kale into thin slices and zucchini into bite sized pieces. Set zucchini aside. For the dressing, whisk together garlic, honey, lime juice, green onion, and evoo. Pour over kale and massage.
Sauté zucchini with taco seasoning spices, adding more if necessary.
Serve immediately, topping with lime juice, avocado, cashew cream, and cilantro.