Man, I missed Taco Tuesday by literally 12 hours! Figures. But we can get over that, can’t we?? Especially because you guys are going to L.O.V.E. these babies!
Let’s start off with your feelings on green chiles. Love them? Hate them? Never tried them?
I was actually in the “never tried them” category until about 6 months ago when I made these Vegan Loaded Nachos with Green Chile Cashew Cheese. I know, right?!? What rock have I been living under?
But seriously, I finally gave them a try when I was experimenting with different kinds of cashew cheese for a nacho post with Good Foods Guacamole (ps if you haven’t tried their guac yet, DO IT). Nachos definitely need a specific kind of nacho-cheesy-flavor and I was having a hard time creating that using your typical soaked-cashew-nutritional yeast combination.
Enter: green chiles! These babies seriously took this cashew cheese over the edge— giving it that perfect amount of zest and saltiness that nacho cheese requires.
So then I got to thinking, if this green chile cashew cheese tastes freakin’ amazing on nachos, I’ll bet it would taste JUST as incredible in taco form. So that, my friends, is why we’re here today!
Basically I turned my cashew cheese into a green chile cashew cream, smothered it on some tender roasted cauliflower, and stuffed it into a corn tortilla with some avocado lime cabbage slaw. And it worked! That creamy, zesty green chile cauliflower paired with that tangy, crunchy avocado slaw is simply magical. I loaded it up with some fresh cilantro, a big squeeze of lime, and (not pictured) lots of sriracha, obvs. Now this is my kind of veggie taco!
Best of all, these tacos are dairy-free, gluten-free, and carnivore approved! Nate scarfed these babies down in like 3 minutes flat and was licking the green chile cashew cream from the bowl. I’d say that’s an endorsement in itself 😉