1 ½cupsraw cashewsplus an additional 1/2 cup roughly chopped toasted cashews for garnish
2tsp.fresh lime juiceplus lime wedges for serving
1clovegarlicminced
2bunches broccolinicut into bite-size pieces
1largesweet potatocut into 1/2-inch-thick strips
3tbsp.olive oil
8small6-inch flour tortillas
Sliced red Fresno or red jalapeño chilefor garnish
Salt and pepper to taste
Instructions
In a medium bowl, soak 1 1/2 cups raw cashews in cold water for 2 hours.
Drain and rinse the cashews, reserving the soaking liquid.
In a food processor, blend the cashews, 1/2 cup of the soaking liquid, lime juice, and minced garlic until smooth and pourable, approximately 5 minutes.
Adjust the consistency with more soaking liquid if necessary.
Season the cashew lime crema with salt and pepper.
Preheat the oven to 450°F (232°C) and position racks in the top and bottom thirds.
Line 2 baking sheets with foil.
In a large bowl, toss the broccolini, sweet potato, and olive oil, seasoning with salt and pepper.
Spread the broccolini on one baking sheet and the sweet potato on the other.
Roast the vegetables until tender and golden brown, about 15 minutes.
Allow them to cool slightly.
Char the tortillas over high heat in a skillet or directly over a gas flame on the stovetop, turning often, for about 15 to 30 seconds per side.
To assemble the tacos, spread 2 tbsp.
of the cashew lime crema on each tortilla.
Top with the roasted broccolini and sweet potatoes.
Drizzle with additional cashew lime crema, and garnish with sliced chiles and 1/2 cup of toasted cashews.
Notes / Tips / Wine Advice:
Serve with lime wedges on the side. Enjoy your delicious and nutritious roasted veggie tacos!