Wednesday, September 8, 2010

Fajitas with Chipotle Cashew Cream

Mexican food is seriously one of my favorites, if not my actual favorite. 

Last night I decided it was time for Fajitas!

Tortillas (I used 2 sprouted, the DH used 2 Spelt)
1 potato cut into thin wedges
2 bell peppers, cored seeded and sliced into strips
2 carrots peeled and sliced into strips
1 small red onion sliced into strips
1 zucchini sliced into strips
handful of cremini mushrooms sliced
Fajita seasoning
Chili powder
Corona (about 1/4 cup)
handful fresh cilantro, chopped

Short grain brown rice
Chili powder
Fajita seasoning
garlic powder
onion powder

Cashew Chipotle Cream:
1 1/2 cups raw unsalted Cashews
1/2-3/4 cups water
1/4 cup lemon juice
1-2 chipotle peppers (I used 4 and both was it HOT!)
handful fresh cilantro chopped

To make Cashew Cream. put nuts, lemon juice and 1/2 cup of water in your blender. 

Process until smooth adding small amounts of water while blending to keep ingredients from sinking and continue to add water until the desired consistency is reached (in this case we are going for something reminiscent of "sour cream"). Salt to taste. 

If your blender has trouble producing a smooth mixture, feel free to strain the cream through a fine mesh

Add chopped chipotle peppers and cilantro and allow to set in the fridge while making the rest of your meal

Cook rice according to what type of rice you use. when the rice is about done add in seasonings to taste and allow to finish cooking.

 Prep all vegetables. Start cooking potatoes and carrots first, once potatoes are beginning to cook toss in all other veggies (add more oil if necessary).

 Once they are all crisp tender, toss in seasonings and the beer and allow to simmer 5-10 minutes more. 

Serve over rice in tortillas and top with cashew cream


  1. How did the cashew cream turn out?? The two times I've tried using cashews to mock anything it turned out gritty and not very good so I am afraid of trying it again! I love things that OTHER people have made with cashews (Cashew "alfredo" from a raw vegan restaurant here, and then I also had some wonderful raw strawberry shortcake that used cashews to make the cream... but like I said, I flop at it!!

  2. Kari - I didn't like the taste of it alone (too lemony) but mixed in with something it was killer! I thought it was much better after being refrigerated. I also thought before being refrigerated and tried alone, it was a little "gritty" not so much gritty as dense. After a night in the fridge it became VERY light and reminiscent of sour cream...

    the cook cook i used (the vegan table) says if it gets gritty to force through a fine mesh strainer or sieve to remove the majority of the pieces. My blender seemed to handle this application well, but I plan to make a pasta sauce with it soon and will certainly let you know if it is smooth enough in that application...

    have you tried soaking your cashews first? i didn't but many of the online recipes call for pre-soaked as they blend better (so they say)

  3. Yum! I love chiptole sauce and I bet the lemon makes it really good. Also, HOT is right up my alley. How long did it take to make?

  4. The cream? Only a few minutes. All i did was toss the nuts, water and lemon juice into the blender and mix till smooth (I think this will depend on the power in your blender)then stirred in the chopped cilantro and chipotle peppers, Done deal.. Maybe 5 minutes total?

  5. Yep I did soak the cashews but I didn't know how long I was supposed to soak them for... I think I soaked them overnight.

  6. Hmm, I believe that is what I have seen recommended. Was it so gritty you couldn't tolerate it? Were they pieces or whole cashews?