So, not to brag or anything, but I’m pretty sure I had the best weekend ever. At least in the category that weekends like these fit into – that category being “at home, no visitors, doing stuff around the house” kind of weekend. It was fannnnntastic.
It started on Friday morning when AJ and I went up to North County to meet our friends Chris&Annie to ride some dirt bikes. This was my first experience riding dirt bikes, and it was quite the adventure. You’d think that all my time spent on a mountain bike and on a street bike would come together and give me mad skilzz as a new dirt bike rider, but that was definitely not the case. I found out pretty quick that both tires move around on the dirt a lot, and it’s something you have to get used to. All in all I survived the day, albeit not entirely unscathed.
We headed back into town and I was about ready to go to bed, but instead AJ invited a bunch of our friends over for a very impromptu birthday BBQ for yours truly. We made tasty food, drank some beer (and Smirnoff Ice..) and had a blast. It was definitely a birthday for the books.
Saturday was way more chill, for me at least. Apparently AJ didn’t have enough of the motos on Friday, so he went out to Buttonwillow to do a track day on his street bike. I stuck around the house and swept, mopped, cleaned, baked a cake (soon to come!) and played with the dog. Before I knew it, though, it was 6:15 and AJ was home and famished. As per usual, I had forgotten to start dinner ahead of time. Woops.
Enter: These veggie tacos!
These super simple tacos are filled with grilled veggies, a bit of fresh spinach, and topped with this creamy vegan chipotle sauce, made from cashews! They are surprisingly filling, yet keep you from feeling too loaded after eating a couple.
This sauce is truly something else. I actually envisioned this sauce before ever envisioning what it would go on. I knew it had to be creamy and spicy, but with a complexity you can’t get from fresh peppers. –> Chipotles in adobo sauce it was. I also knew that I wanted it to be vegan, because if I can get away with cooking vegan then I definitely go that route any chance I get. I knew cashews would be the perfect fit because of how versatile they are.
This sauce is so easy! Here’s how it goes:
- Soak cashews.
- Add other stuff, and blend.
See? Told you it was easy.
You could use this sauce to top SO many things, like burritos, nachos, stir frys, soups, burgers, and more. I definitely have some left over, and I’m excited just thinking about everything I can put it on. Which brings to mind. I mentioned to AJ that we could share the leftovers with friends and he said, “No. I want to keep it all for myself.” In all seriousness.
Cashew Chipotle Sauce & Grilled Veggie Tacos
This Vegan Chipotle Sauce recipe is deliciously creamy, with no dairy involved. This spicy sauce perfectly tops tacos, scrambles, burgers, and more!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 3-4 servings
For the chipotle cashew sauce:
- 2/3 cup water
- 1/2 cup cashews
- 2 Tbsp adobo sauce, from a can of chipotle peppers in adobo
- 2 Tbsp tomato paste
- 2 tsp lemon juice
- pinch salt, plus more to taste (I used about 1/4 tsp)
For the grilled veggie tacos:
- 1/2 red onion, sliced
- 1 yellow bell pepper, seeded $ sliced into 1/4″ strips
- 2 carrots, sliced
- 2 small zucchini, sliced into half moons
- 7 thick asparagus spears, trimmed and cut into 2″ pieces
- 2 handfuls spinach
- 4 thick flour tortillas (use corn if GF)
For the vegan chipotle sauce:
- Heat the water until just simmering. Add the cashews and let sit at least 30 minutes and up to 8 hours.
- Put the cashews and their water in a blender and blend on medium for about 30 seconds, then turn up to high. Blend until the sauce no longer feels grainy between your fingers.*
- Add the chipotle adobo sauce (add peppers only if you want it very spicy!) and the rest of the sauce ingredients. Blend until incorporated, then add salt to taste.
For the grilled veggie tacos:
- Combine all the chopped veggies in a grill basket. Grill over medium heat for 10-15 minutes until lightly charred. Toss often.
- Heat the tortillas in a large skillet over medium-high heat for 30 seconds per side, or until very warm and supple.
- To assemble, place a bit of spinach into a warmed tortilla, then top with some grilled veggies and finish with the chipotle sauce. Eat!
– Blend only for 1 minute at a time to avoid burning it out. If needed, turn your blender off for 2-3 minutes, then continue blending.