For the tacos:
4 soft tortillas (or use crunchy tacos)
Tenderstem® Veggie Tacos
300g Tenderstem®, washed and trimmed
½ iceberg lettuce, shredded
2 tbsp. fresh coriander, chopped
200g vegan crumbly cheese
1-2 red chillies, sliced, deseeded, finely chopped
2-4 spring or salad onions, finely chopped
1 lime
For the cashew cream (optional):
100g cashews
1 tbsp. almond milk
- To make the cashew cream, if using, place the cashews into a bowl and cover with cold water. Leave to soak for 10 minutes, or longer if you have time. Set to one side.
- Fold the tortillas in half and place into a baking tray ready to be filled.
- Bring a large pan of water to the boil. Drop in the Tenderstem®. Cook for 5 minutes or until just tender, drain into a colander and set to one side.
- Divide the iceberg lettuce between the 4 tortillas. Sprinkle over the coriander.
- Pile the Tenderstem ™ into the tacos. Sprinkle with vegan cheese, chillies and spring onions.
- Drain the soaked cashew nuts and tip them into a high-powered blender. Add a dash of almond milk. Blend for 5 minutes or until completely smooth. Transfer into a bowl.
- Serve the loaded tacos, with a good squeeze of lime and drizzle the cashew sauce over the top.