Ingredients
Cheese Sauce:
- 1 white potato
- 1 carrot
- ¼ c coconut milk
- 10 jalapenos
- 3 tbsp jalapeno brine
- 1 tbsp hemp protein (optional)
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 2 tbsp Nutritional Yeast
- 2 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
Vegan Cream Sauce:
- 1/2 cup vegan mayonnaise
- 1/4 cup coconut yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoons water
- Pinch of kosher salt
- Freshly ground black pepper
Taco Toppings:
- Softshell Tacos
- Cooked Quinoa (boil 2 cups of water, add 1 cup of quinoa, simmer on medium heat until water is absorbed)
- Cooked Jackfruit (buy already seasoned jackfruit then heat it up on the stove)
- Shredded Cabbage
- Avocado
- Lime
Instructions
- 1. Boil Potatoes; Peel the potato. Cut the potato and carrot into cubes. Boil for 7 minutes (until they are just soft enough to put a fork into them).
- 2. Blend Cheese; Add the potatoes, carrots and all of the other cheese sauce ingredients into a blender and blend. Let it blend for a couple minutes until the texture becomes like a cheese sauce.
- 3. Prepare Cream Sauce; Stir together all ingredients for the cream sauce.
- 4. Prepare Tacos; Heat up the soft shell tacos on a pan or in the oven. Top with all the toppings!
