Sweet Potato Tacos With Veggies and Cashew Cream Sauce

Taco Ingredients

1  large sweet potato
2  peppers
1  medium red onion
6-8 mushrooms
1  package of corn tortillas
Optional cilantro fresh or dried
Pinch of salt
Dash of lime juice (optional)
Olive oil or coconut oil

Queso Ingredients

1 cup of cashews (presoaked or boiled)
3 Tbsp of nutritional yeast
1/2 cup of flax milk add a touch more if you want a thinner sauce
2 tsp of minced garlic
1/2 tsp of crushed red pepper flakes
1.5 Tbsp of olive oil
Pinch of salt and pepper  

Directions

Preheat oven to 400 degrees.  If making queso, add two cups of water to a pot, and get the water boiling.  You can also presoak your cashews for a few hours, but I sometimes forget to do this ahead of time. 

Wash the potato and peppers, and wipe the mushrooms with a soft paper towel to remove any dirt.  Peel the onion, and slice in large wedges.  Add a pinch of salt and a touch of olive oil to the onion.  Next, fold the onion in tinfoil.  Bake for 20 minutes or until soft.  

Slice your sweet potato in a french-fry-like fashion, and slice your peppers similarly.  Dice up your mushrooms.  Preheat your largest pan to medium heat, adding oil when warmed.  Add the potatoes, and sauté until caramelized and browned.  If there is room in your skillet, push your fries over, add the peppers and a pinch of salt.  Once the peppers begin to soften, add the mushrooms and sauté.  Add more oil as necessary. 

To make the queso, add one cup of cashews to boiling water, and boil for 15 minutes or so.
Add the nutritional yeast, garlic, oil, flax milk, crushed pepper, salt and pepper to a blender.  When the cashews are done, strain them, and add them to the blender.  Blend until smooth.  Taste for flavor.   Add a touch more flax milk, garlic, nutritional yeast and crushed red pepper until satisfied.  Go easy on the crushed red pepper.  Warm up the queso! 

Heat the corn tortillas in a pan for 30 seconds each side, or until slightly crispy.  Layer the taco with sweet potato, peppers and mushrooms, a pinch of cilantro, a glob of the cashew sauce, and a dash of lime juice.  Enjoy!  

Makes about 8 tacos and about a half jar of queso..  Store the leftover queso in the fridge, heat up the sauce, and use on baked potatoes, or tortilla chips!   

Note:  I make these tacos all of the time, but I usually make them with a tamari, Sriacha and brown sugar sauce.   I was inspired by a recipe by Julia Papanek on One Green Planet, and I tried her queso recipe this time!  http://www.onegreenplanet.org/author/julia_papanek
There are tons of queso recipes out there!