Portobello Mushroom Fajitas with Cashew Cheese Sauce | Choosing Balance
Portobello Mushroom Fajitas with Cashew Cheese Sauce
15 mins prepServes 4
A 20-minute sheet pan meal featuring Portobello Mushroom Fajitas, topped with a super easy and delicious, creamy cashew cheese sauce. The sauce is made in a blender or food processor for a smooth texture. Served with guacamole, salsa, and cassava flour tortillas.
Fajita Instructions: Preheat oven to 400F. Cut up 2 peppers, 1 onion, 1/2 zucchini, and 2 portobello mushroom caps. Add all cut vegetables to a large bowl. Add 3 tbsp of olive oil, 1 tsp garlic, 1 tsp onion powder, 1/2 tsp cumin, 1 tsp smoked paprika (or regular), salt, and 1/4 tsp Chipotle powder to the bowl and mix everything together. Add the seasoned vegetables to a greased sheet pan and bake at 400F for 20 minutes.
Cashew Cheese Sauce: Soak 1 cup of cashews for at least 4 hours, or overnight. Combine the soaked cashews, 1 cup water, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp sea salt, and 1/2 tsp Chipotle powder in a blender or food processor. Purée until smooth and creamy. Store the sauce in the fridge and reheat when you want to eat. Serve the Portobello Mushroom Fajitas with the cashew cheese sauce, guacamole, salsa, and cassava flour tortillas.
