flesh of ½ small roasted kabocha squash (approx. ¾ cup)
1 Tablespoon nutritional yeast
1 teaspoon sea salt
¼ teaspoon chipotle powder
½ cup coconut or almond milk
½ cup soaked cashews (optional)
juice of 1 lime wedge
FOR THE PICO DE GALLO
1 large tomato, diced
1 jalapeno pepper, minced
4 stems cilantro, chopped
juice of lime
pinch salt
⅓ red onion, minced
FOR THE SEARED MUSHROOMS
½ pint button mushrooms
1-2 Tabespoons coconut oil
pinch salt and pepper
TO ASSEMBLE
6 3'-4" organic tortillas
1 cup shredded lettuce
¼ bunch cilantro
1 avocado, sliced
½ red bell pepper, sliced
Instructions
For the kabocha cheese sauce:
Blend together the squash, cashews, nutritional yeast, salt, chipotle powder, coconut ilk, and lime juice until smooth. Set aside until ready to use. Serve hot or cold.
For the pico de gallo:
Toss together the tomato, jalapeno, onion, cilantro, lime and salt and set aside until ready to use.
For the seared mushroom topping:
Saute mushrooms in the coconut 2-3 minutes until tender and crispy. Season with salt and pepper.
To assemble the tacos:
Warm the tortillas lightly in a pan. Fill each one with a little mushroom and pico de gallo. Top with some of the kabocha cheese sauce, shredded lettuce and cilantro. Add avocado and sliced bell pepper for color if desired.
Recipe by Plant Craft at https://www.rachelcarr.com/mushroom-kabocha-tacos/