Portobello Tacos w/ Vegan Jalapeño Sauce

Portobello Tacos w/ Creamy Vegan Jalapeño Sauce / loveandlemons.com

Today we’re celebrating Taco Wednesday, because oops, I missed Taco Tuesday. I know this because Jack has this new favorite t-shirt that says “Taco Tuesday,” and he gets a kick out of wearing it weekly when the event comes around.

But, really, we’re up for tacos any day of the week so here we go…

Portobello Tacos w/ Creamy Vegan Jalapeño Sauce / loveandlemons.com Portobello Tacos w/ Creamy Vegan Jalapeño Sauce / loveandlemons.com

If mushrooms aren’t your thing, don’t stop reading because this recipe is ALL about this sauce. I was going for a vegan cool ranch sort of thing with cashews, onion, garlic, roasted jalapeños, and cucumber (the cool part)… and while it’s not exactly a replica of everyone’s favorite midwestern condiment – it’s darn tasty.

It was delicious on these grilled portobello tacos. It was equally good on the fish tacos I ate the next day… and it was also good as a dressing on the kale & avocado salad I ate the day after. I always love a “blend once” eat 3 times kind of sauce.

Portobello Tacos w/ Creamy Vegan Jalapeño Sauce / loveandlemons.com

What I like about this creamy sauce is that you can make it as spicy as you like. Use 1/2 of a jalapeño for a mildly spicy sauce, 1 for medium, 2 for extra spicy. Start with less and taste, you can always add more. Pictured is a mild version (which is why it’s pretty white) because Mr. Taco Tuesday is a little sensitive about spice.

Portobello Tacos w/ Creamy Vegan Jalapeño Sauce / loveandlemons.com

4.9 from 8 reviews
Portobello Tacos w/ Vegan Jalapeño Sauce
 
Author:
Recipe type: main dish
Serves: about 6 tacos
Ingredients
Jalapeño Sauce
  • ½, 1 or 2 jalapeños (depending on your spice preference)
  • 1 cup cashews, soaked for at least 3 hours, then drained
  • 1 cup water
  • 1 tablespoon rice vinegar (or white wine vinegar)
  • 1 tablespoon minced shallot
  • ½ teaspoon garlic powder (or 1 clove of garlic)
  • ½ cup chopped and peeled cucumber
  • squeeze of lemon
  • generous pinches of salt and freshly ground black pepper
  • ¼ cup chopped chives
Tacos
  • 2 portabello mushroom caps, stems removed
  • splash of olive oil
  • splash of soy sauce
  • splash of balsamic vinegar
  • 1 large avocado, sliced
  • 1 cup shredded red cabbage
  • handful of cilantro
  • 1 jalapeño, thinly sliced, optional
  • 6 tortillas, flour or corn, warmed or grilled
Instructions
  1. Roast the jalapeños. You can do this over a gas stove, in a dry cast iron pan, or under your oven broiler. Roast until the skin on the outside is black and blistering. Remove from the heat, place in a bowl and cover with a kitchen towel or plastic wrap for 10 minutes. Once they're cool to the touch, peel off the skins (you can use your hands or a knife - it should come off fairly easily).
  2. Remove the stem and seeds of your jalapeños and place them in a blender with the cashews, water, vinegar, shallot, garlic, cucumber, lemon, salt and pepper. Blend until smooth and creamy, adding more water if necessary to get your blender moving. Taste and adjust seasonings, adding more salt, pepper or lemon to your liking. Stir in the chopped chives. Chill until ready to use.
  3. Slice the portabello mushrooms. Place them on a plate and drizzle them with olive oil, soy sauce, balsamic and freshly ground black pepper. Use your hands to coat the mushrooms on all sides.
  4. Heat a grill or grill pan to medium-high heat. Grill the mushroom slices on both sides until char marks form, about 3-4 minutes per side.
  5. Assemble tacos with mushrooms, avocado, cabbage, cilantro, sliced jalapeños, if using. Serve with jalapeño sauce.
Notes
If you're sensitive to spice, start by adding ½ of a jalapeño to your sauce ingredients. You can always taste and add more. If you've made your sauce too spicy, balance it by adding more vinegar. (If it's too vinegar-ey, add a bit of olive oil).

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

44 comments

  1. Thriving Wives from thriving-wives.com on said:

    This looks AMAZING! Looking forward to featuring this dish for next week’s “Mexican Monday”!

    Strive to thrive,
    Em

  2. Crista from peacelovequinoa.com on said:

    that sauce though….

  3. a taco Tuesday t-shirt?! I must find one of these!

    I love the sounds of this vegan sauce. It sounds wonderful with the mushroom taxos, the fish tacos and the kale and avocado salad! *swoon*

  4. First of all, I love portobello mushrooms! And to be paired with that jalapeno sauce – that’s very smart! I wouldn’t mind having these tacos any time of the week! That Taco Tuesday t- shirt though 🙂

  5. Cregan Massey on said:

    I’m not vegan, but this looks amazing, and definitely a must-eat considering that I’m trying to lose some weight. Portabello mushies are amazing (especially if added in meat), but I guess if you pair it with jalapeno sauce, the result is an amazing dish.

  6. Tina from cookwithtina.com on said:

    I love this dishes so much! It looks so healthy and nutritious! I can’t wait to share with my vegetarian buddies now! Thanks for sharing this great recipe! Have a nice day!

  7. Jack’s Taco Tuesday tee sounds pretty fantastic, I bet my husband would be a big fan too! These sound so good and it’s pretty awesome when one sauce is super versatile!

  8. Allyson from consideringtheradish.wordpress.com on said:

    It has been waaay too long since I last made tacos. These look phenomenal.

  9. Lauren on said:

    Awesome recipe! Can’t wait to try.

    If I made a big batch of the sauce, how long do you think it would stay in the fridge?

    • jeanine from loveandlemons.com on said:

      It lasted about 3 days before it became a little too watery (because of the cucumber in there). It might last 4 or 5 if you give it a stir when it separates.

  10. Thanks!
    My son is a vegan (full time)
    I will surprise him with this recipe this coming weekend.

  11. Amber from pageandamber.com on said:

    Love this combo. We are doing a 30 day vegan challenge that starts in few days. These definitely make the cut!

  12. You are the taco queen!! You have so many amazing and creative taco recipes here, I’ve been loving it! 🙂

  13. Daisy on said:

    Wonderful! You’re right! All about the sauce. Although, your mushrooms are fab! Thanks. New weekly rotation.

  14. Susan Crane on said:

    Wow, just made this for movie night. Unbelievably good!!!!! It tastes downright decadent but amazingly healthy. For those of you who live where there are Wahoo’s Fish Tacos restaurants, the jalapeño sauce is a great substitute for their green sauce which contains dairy. Thanks for the great recipe! This one goes into regular rotation as of now!

    • jeanine from loveandlemons.com on said:

      Glad you liked it! That’s so funny you say that because Wahoo’s is just down the street from us 🙂

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  16. mak1122 from bnhtips.com on said:

    i am definitely going to try this and would put this recipe on my blog. it looks too much yummz.. 🙂

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  18. Medha on said:

    Hi Love your recipes and pictures. What brand of tortillas do you use? I am going to try these tacos today.

    Thank you very much.

  19. Medha on said:

    Hi

    Wonderful recipes and pictures. Can you please tell me which bran do tortillas you use?

    • jeanine from loveandlemons.com on said:

      These were flour tortillas from Central Market (the homemade kind)… but you can use any tortillas you like. I often get the Whole Foods brand whole wheat tortillas.

  20. Kit White on said:

    This looks so fantastic. I like the idea of how versatile your sauce is. One question, I usually have roasted cashews in my pantry. Is your recipe for raw or roasted cashews? What is the purpose of soaking them? I’ve seen this mentioned in other recipes and wondered. Thanks

    • jeanine from loveandlemons.com on said:

      Hi Kit, thanks for asking (I’ll go fix it in the recipe). You really need to use raw cashews for cashew cream sauce (this way the sauce ends up not tasting like cashews, they just provide the creamy element). Soaking is to help your blender, there are also some health benefits (see this article or you can google about it: http://healthyblenderrecipes.com/info/soaking_grains_nuts_seeds). That being said, I forget to soak mine all the time – if you have a really powerful blender and add a little more water, you can skip it.

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  25. Annie on said:

    This was delish!!!

    The sauce recipe made too much and I was wondering if I could freeze it. Next time I make it I intend to use half the cashews and 1/2 the water…other than this recipe is a keeper. Thanks.

    • jeanine from loveandlemons.com on said:

      Hi Annie, I’m glad you liked it! I’m not sure the sauce will freeze well – but I usually keep mine around for the next few days and put it on other things (thin it and make a salad dressing, spread it on a sandwich or toast, dip chips or veggies into it, dollop it into a bowl of chili, etc). But if you freeze it, let me know how that goes 🙂

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  31. Lauren on said:

    Just made these and my meat loving husband adored them!! Thanks x

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  33. Aly Burnett on said:

    Is there anyway to make this without cashews? Maybe with toffuti Cream Cheese or Sour Cream?

    • Hi Aly, either of those should work, I might start with 1 1/2 cups. Be sure to skip the water in the recipe as well since you’ll be starting with a creamy base already. I’m not sure if those products have salt in them already, so you may need to adjust the seasonings in the recipe to taste.

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