The tortillas with vegetables and vegan cashew cheese are a simple, colorful, and tasty dish, perfect for a light lunch or a quick dinner.
A mix of stir-fried vegetables, flavored with spices and a touch of soy sauce, accompanied by a spreadable cashew cream and cubes of vegan fresh cheese: a creamy and flavorful combination that wins you over at the first bite.
Ideal served rolled as wraps or open like flatbreads, they are a 100% plant-based, versatile, and irresistible recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Mexican
- Seasonality: All Seasons
Ingredients for Preparing Tortillas with Vegetables and Cashew Cheese
- 4 tortillas
- 2 eggplants
- 2 zucchini
- 2 carrots
- 1 onion
- 1 tsp turmeric powder
- 1 tsp paprika
- 2 tbsps soy sauce
- extra virgin olive oil
- dried oregano
- 7 oz fresh cheese (vegan)
- 8.8 oz cashews
- 1/4 cup water
- 1/4 cup extra virgin olive oil
- 1/2 lemon juice
- 1 clove garlic
- salt
Tools for Preparing Tortillas with Vegetables and Cashew Cheese
- Chopping Board
- Knife
- Pan
- Food Processor
Steps
Prepare the vegetables: cut all the vegetables into small cubes.
Make the sauté: in a large pan, heat the extra virgin olive oil and add the chopped onion. Let it soften for a few minutes, then add the turmeric and paprika to toast them slightly.
Add the vegetables: add the eggplants, zucchini, and carrots to the pan. Cook on medium heat for about 15 minutes, stirring often.
Season: towards the end of cooking, add the soy sauce and sauté for a couple more minutes.
Prepare the cashew cream: blend the cashews previously boiled for 15 minutes and drained with water, oil, lemon juice, garlic, and salt until you get a smooth and spreadable cream. For the full process read HERE.
Assemble the tortillas: spread the cashew cream on each tortilla, distribute the sautéed vegetables, and finish with cubes of vegan fresh cheese, oregano, and oil.
Serve: you can roll the tortillas as wraps or leave them open like flatbreads. Great hot, warm, or even cold.
Storage
Cooked vegetables can be stored in the refrigerator for 2 days in an airtight container.
The cashew cream lasts up to a week in the fridge. Tortillas should be assembled at the moment to keep them soft.
Cooked vegetables can be stored in the refrigerator for 2 days in an airtight container.
The cashew cream lasts up to a week in the fridge. Tortillas should be assembled at the moment to keep them soft.
Variations
With legumes: add chickpeas or lentils for a more protein-rich version.
Spicy: a pinch of chili or smoked paprika to give it character.
With different cream: try with hummus or guacamole instead of cashew cream.
Tips
Heat the tortillas in a pan for a few seconds on each side before filling them.
Add aromatic herbs like basil or parsley for a fresh touch.
If you have leftover filling, it’s also great on crostini or with basmati rice for a vegetable bowl.
FAQ (Questions and Answers)
Can I use other vegetables?
Absolutely! You can vary with bell peppers, mushrooms, or spinach, depending on the season.
I don’t have cashew cheese, can I substitute it?
Yes, you can use hummus or a ready-made vegan spreadable cheese.
Can the tortillas be reheated?
Yes, just a few seconds in a pan or microwave to make them soft again.
