These vegetable tacos are the perfect, hand-held bites to satisfy your taco cravings. The roasted vegetables are tossed in a savory blend of herbs and then topped with a fiery queso sauce and fresh basil. Taco night just got a whole lot more interesting.

Roasted Vegetable Tacos With Spicy Cashew Cheese [Vegan, Gluten-Free]



For the Tacos:

  • 2 cups cherry tomatoes, halved
  • 2 Portobello mushrooms, stems and gills removed, quartered
  • 2 zucchini, quartered lengthwise
  • 1 tablespoon olive oil
  • 1 tablespoon oregano
  • 2 tablespoons basil, chopped
  • Corn tortillas, toasted

For the Queso:

  • 1 cup cashews, soaked in water for 4-6 hours
  • 2 tablespoons nutritional yeast
  • 1/2 cup almond milk
  • 1 garlic clove
  • 1 tablespoon red pepper flakes
  • Salt and pepper
  • 2 tablespoons olive oil


  1. Preheat oven to 400°F.
  2. Spread cherry tomatoes, Port0bello mushrooms, and zucchini on a baking sheet and drizzle them with olive oil, oregano, salt, and pepper.
  3. Toss them to coat and spread them in an even layer.
  4. Bake them for 10 minutes, then remove them from oven and toss them before returning them to the oven for an additional 10 minutes.
  5. While the vegetables are roasting, prepare the spicy cashew cheese by placing all ingredients in a food processor besides the olive oil.
  6. Process this for about 2 minutes and then drizzle in the olive oil while the processor is still going. Process it for another couple minutes until it’s smooth.
  7. Assemble the tacos by layering the roasted vegetables on a tortilla followed by spicy cashew cheese and basil.