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servings:

Hearty vegan roasted beet tacos made with chipotle-marinated beets and served with creamy cashew fresh "cheese".

• 3 c. plain, unsweetened, full-fat soy milk (the kind made with no ingredients other than soybeans, water, and maybe salt)
• heaping ? c. raw cashew pieces, soaked in hot water for at least 3 hours, then drained
• ½ tsp. sea salt, plus to taste
• 2 tb. freshly squeezed lemon juice
• 2 tb. rice vinegar
• ½ tsp. coconut sugar or other sugar
• (optional) 1 tsp. nutritional yeast
• ? tsp. freshly ground black pepper, plus to taste
• 3 medium beets, scrubbed
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 tsp. ground coriander seed
• ¼ tsp. ground cumin seed
• 3 tb. freshly squeezed lime juice
• ½ tb. coconut sugar or brown sugar
• 1 to 2 tb. additional adobo sauce (to spice preference)
• about 6 large tortillas or 8-10 small (use corn tortillas for GF)
• ½ recipe cashew queso fresco (above)
• chipotle-marinated roasted beets (above)
• pico de gallo or other chunky salsa of choice
• (optional) fresh cilantro or green onion

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