Chipotle Cauliflower wing tacos with Avocado Cashew Cream
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ALSO…SAN DIEGO! I am having a cooking class this coming Saturday April 20th
Message me ASAP if you want to come!
1 head of cauliflower
1 1/2 Cup unsweetened almond milk
1 Cup brown rice flour (or regular flour)
1 tsp garlic powder
1 tsp onion powder
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1.Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2.Next, prepare batter. Mix dry ingredients together, and then add almond milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower… if it is too runny, it won’t stick.
3.Once the oven is preheated, add cauliflower one at a time to the batter to coat. Shake off excess and place on baking sheet. Easiest done with a fork! Give each piece 1 inch of room.
4.Bake for 15 minutes then remove from oven.
Carefully dip each cauliflower into chipotle sauce (See recipe below for sauce) then place back onto baking sheet. Bake for an additional 15-20 minutes! The second round of baking will make them extra crispy!
1 (7 ounce) can chipotle peppers
2 tbsp 100% pure maple syrup
2 tablespoons lime juice
2 tbsp Tamari or soy sauce
1 teaspoon garlic powder
2 tbsp water
1.Open can of chipotle peppers and take out 3 to 5 peppers (begin with less and add more to your liking). Store remaining peppers in a jar for other uses.
2.Place chipotle peppers and all other sauce ingredients in a blender and blend on high until sauce forms.
Avocado Cashew Cream
1/3 cup raw cashews
1 small handful cilantro (about 1/2 cup chopped)
Juice of 1 lemon
1/3 cup almond milk or water
1 tsp garlic powder
Pinch of salt
3 tbsp nutritional yeast
1.Place all ingredients in a blender and blend on high until smooth. Taste and adjust seasonings as needed.
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