Recipe makes 6-8 tacos

Ingredients

Cashew Cream:

• 1 cup raw cashews (soak overnight and discard soaking water. You can totally get away with soaking them for 30 minutes. Just blend them really well)

• 3 heaping Tablespoons nutritional yeast

• Juice of half a medium sized lemon (you’ll use the other half for the kale)

• 2 Tablespoons vinegar (sherry, white wine, balsamic all work well here)

• 1 large clove of garlic

• Drizzle of extra virgin olive oil

• Salt - start with a pinch and add to taste (I used 2-3 good pinches of Diamond Crystal Kosher Salt)

• Optional: tablespoon mellow miso paste

The other ingredients

• 2 large sweet potatoes, cut into one inch cubes

• Corn tortillas

• 1 bunch curly kale, de-stemmed and torn into bite sized pieces

• 2 cloves garlic, sliced thinly or chopped

• Juice of half a lemon

• Extra virgin olive oil

• Salt and pepper

How to make it

1. Pre-heat oven to 400 degrees, toss sweet potatoes with olive oil, salt and pepper, place in oven and roast for 35-40 minutes or until golden brown on the outside and soft on the inside

2. While sweet potatoes are cooking, make the cashew cream. Place soaked cashews into a blender and fill with water 3/4 the way up the cashews. Add all other ingredients and blend until smooth.

3. When potatoes are almost done, add some olive oil to a skillet on medium-high heat. Once hot, add garlic and sauté for a minute (don’t let it brown/burn - turn down heat if necessary). Add kale, season with pinch of salt and a few grinds of pepper, toss, incorporating the garlic into the kale so it doesn’t burn on the bottom of the skillet. Cook until softened, about 5 minutes. Finish with a good squeeze of lemon juice.

4. Warm tortillas in the oven

5. Time to assemble! Smear a good layer of cashew cream on the tortillas, top with kale, sweet potatoes, and another good drizzle of cashew cream. Enjoy!