Mushroom and Pepper Fajitas With Spiced Cashew Cream Sauce
[Vegan]

To Make the Spiced Cream Sauce:

1. Place all of the ingredients into your blender and blend until creamy and smooth.

To Make the Fajita Veggie Mix:

1. Heat a skillet for about a minute over medium heat and add the onion. Cook for about 6 minutes, adding a tablespoon of water at a time when the onions start to stick, and flipping with a spatula so they cook nice and even and don’t burn.
2. Add the peppers, mushrooms (Portobello and regular), carrot, salt, pepper, and red pepper flakes. Cook for 5 minutes, flipping over intermittently with the spatula. The salt will help release the liquid from the mushrooms, so there’s no need to add more water. Just flip them when they stick. It takes about two minutes for the liquid to release from the mushrooms.

To Assemble:

1. Heat the corn tortillas and spread a generous amount of spiced cream sauce on each one.
2. Add some of the fajita veggie mix, cilantro, avocado slices, and lettuce.
3. Top with more spiced cream sauce and serve.