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Vegan Fish Tacos with Cashew Cream
Vegan fish tacos drizzled with a creamy chipotle cashew cream. | Fry Family Food Co.

Vegan Fish Tacos with Cashew Cream

These are plant-based fish tacos loaded with charred corn, black beans, crunchy cabbage, and a vegan chipotle cashew cream.

A fish-free take on Baja tacos with a vegan chipotle cashew cream that will become a household favorite.

Vegan Fish Tacos with Cashew Cream

By Fry Family Food Co.

2 hours 20 mins to prep
20 mins to cook
Yields 4


Chipotle cashew cream

  • 1 cup 150 grams raw cashews
  • 1/2 teaspoon 2.5 grams garlic powder
  • 1/2 teaspoon 2.5 grams smoked paprika
  • Zest and juice of 1 lime
  • 1-2 tablespoons 15-30 milliliters Tabasco Chipotle (optional)
  • Salt, to taste
  • Fresh ground black pepper, to taste

To assemble

  • 8 soft corn tacos, warmed
  • 2 cobs corn, charred and remove corn off cob
  • 1/2 cup 125 grams red cabbage, shredded
  • 1/2 cup 125 grams romaine lettuce, shredded
  • 1/2 cup 100 grams baby tomatoes, quartered
  • 1 14.5-ounce 1 410-gram can black beans, rinsed and drained
  • 1 large avocado, diced
  • 2 spring onions, thinly sliced
  • Cilantro, chopped, to serve  
  • 2 limes, quartered, to serve 



    • 1
      In a medium bowl, add cashews and 2 cups (500 milliliters) of boiling water. Let steep for 2 hours.
    • 2
      Drain cashews and transfer into a food processor with garlic powder, paprika, zest and juice of lime, and Tabasco.
    • 3
      Process until smooth, adding more water as needed, to loosen the mixture.
    • 4
      Season with salt and black pepper to taste. Store in the refrigerator until ready to use.


    • 1
      Divide corn, cabbage, lettuce, tomatoes, black beans, and avocado among the tacos. Top with Fish-Style Fillets and drizzle with chipotle cashew cream. Sprinkle with spring onions, cilantro, and a squeeze of lime juice.

Recipe Notes

Special Equipment: food processor


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