Fajita Tacos with Cashew Cheese Sauce


Tacos are a favorite in my household. Growing up, corn tortillas were a staple in our kitchen and still is today. The great thing about corn tortillas is that they typically contain 2 ingredients…corn and water. Hence they’re vegan!

I can’t express how tasty the mixture of bell peppers, onions and eggplant is! There is something so delicious and satisfying about sautéing this combo together. You can pretty much throw any cooked veggies into corn tortillas and drizzle over the cashew cheese sauce and you have yourself a delicious taco.

Let’s talk about the cheese sauce.

My friends request this cashew cheese sauce every time we have a girls night! No mater what we are making for dinner… my infamous cashew cheese sauce is some how incorporated! So yes! Try this sauce not only on your tacos, but with chips or poured over pasta!





Serves 4

For the tacos

  • 3 bell peppers
  • 1 red onion
  • 1 eggplant
  • 12 corn tortillas
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • Cherry tomatoes
  • Purple cabbage
  • Avocado
  • Cilantro

For the cashew cheese sauce

  • Juice of 1 lemon
  • 1/2 cup raw cashews (soaked for 4 hours)
  • 1 cup carrot, chopped
  • 1 cup potato, chopped
  • 1 cup unsweetened almond milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tbsp garlic powder
  • 1/4 cup nutritional yeast





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You can also go ahead and send me an email at fuelednaturally@gmail.com.

  1. Chop bell peppers, onion and eggplant. Make sure to chop them up to all be the same size.
  2. Place the vegetables in a nonstick pan over medium heat. Cook for 6-8 minutes or until soft. Throughout the cooking process, if vegetables begin to stick, add 1-2 table spoons of water at a time. In the last 2 minutes of cooking add salt, pepper and garlic powder.
  3. Meanwhile, in a large pot bring 4 cups of water to a boil. Add potatoes and carrots to the pot and let cook for 15 minutes or until tender.
  4. Once potatoes and carrots are cooked, Place all your nacho cheese sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour into a jar and place in the fridge until ready to use.
  5. Warm tortillas up on a skillet over high heat. TIP: place tortillas into a bowl of water, letting for the tortilla to completely submerge. Then place it on the hot skillet or pan. Cooke for 20 seconds on each side.
  6. Prepare taco toppings by slicing cherry tomatoes in half, thinly slicing purple cabbage and roughly chopping the cilantro.
  7. Assemble tacos by placing Cooked vegetable mixture in tortillas, then toppings and finishing off with a drizzle of cashew cheese sauce.


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.