Hello, Autumn. Sweet Potato & Kale Tacos. GF/V

With some advanced prep, you can make these in less than 15 minutes. With the baking of potatoes and cheese making, the prep can be a little more time-consuming. Just set your computer up and do some work while you wait for the baking and soaking. Anyway, here's how I did it.


2 sweet potatoes

1 cup cashews

1.5 tbsp nutritional yeast

1 lime

1/2 tsp garlic powder

coconut oil

1 bunch kale

1/2 cup raw pumpkin seeds

1 teaspoon chili powder

1 package soft corn tortillas (try and get ones that just have corn and water in them, tortillas shouldn't have more than a few ingredients.)

Prep in advance (up to 48-hrs in advance):

Sweet Potatoes, Part 1.

Bake at 400 degrees for 40 mins. Let cool and put in fridge.

Cashew Cheese.

Step 1. Soak cashews for 1-4 hours in water (make sure water covers at least 1/2 inch above the cashew line) in the fridge.

Step 2. After soaking, strain cashews out of the water and add to high-speed blender. Add water to blender so it fills up to about 1 inch from the bottom. Then add juice from 1/2-1 whole lime (if juicy, 1/2 is plenty), nutritional yeast, and garlic powder.

Confession. I make most things without measuring, so I'm kind of guessing on the amounts of nutritional yeast and garlic powder. Just start with that and add more if you feel like it needs it. If it's too much, whoops. Let me know and I'll buy you another cup of cashews so you can start fresh. My bad! Don't worry. You'll be fine. Just try not being perfect for 5 seconds and see how it feels.

Step 3. Blend slowly at first and gradually increase to a med/high speed. If you want the cheese more liquid-y, add more water. (Note, after storing it for a few days, you may need to mix in more water to make it more liquid-y).

Day of Taco Eating (this is the part that takes 15 mins or less):

Cashew Cheese.

Take this out of the fridge first and check out the consistency. If it sits out for a few minutes, it will get a little more liquidy (I know that's not a word but I can't think of another one and oh well). If you want it to be moreso, just add water and mix it around with a spoon. NBD.

Sweet Potatoes, Part 2.

Cut cold potatoes into small pieces (.5 - 1 inch cubes). Cook in saute pan with 1/2 tbsp coconut oil (maybe add a little more for extra coconuty-ness) until potatoes have a nice brown edge.

Chili Pumpkin Seeds.

Heat 1/2 tbsp coconut oil in saute pan on low/med temp. After about a minute, toss in pumpkin seeds and chili powder. Cook on low/med for approx 5 mins.


Rip it into desired size for your taco-eating and steam it. You know how to steam kale, right? If not, Google it.


Cook on low for 15-30 seconds on each side in the pan you cooked the seeds in.

Assemble the tacos.

For best presentation (e.g. IG photos), do in this order:

- sweet potatoes

- kale

- cashew cheese

- pumpkin seeds

For best organized eating method, do in this order:

- sweet potatoes

- cashew cheese

- pumkin seeds

- kale

Pro Tip: For extra fresh flavor, squeeze some of the extra lime juice over the kale in your taco


PS - consider buying some of these? They make taco eating much easier. I just ordered a set of 4 - thanks, Amazon!

#glutenfree #vegan #tacos #fallfoods #cashewcheese

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