Tacos • 5-6 Russet potatoes, quartered • 1/4 cup vegan butter (I used Earth Balance) • 2-3 cloves of garlic, minced (or 1-2 tsp. garlic powder) • 1 tsp. cumin • Salt and pepper to taste • 15-20 corn tortillas • Oil for frying (about 1/2 cup)

Crema • 1 cup raw, unsalted cashews • 1 cup cilantro (stems and all) • Juice of 1-2 limes • 1/4 to 1/2 cup water • Salt and pepper to taste • Optional: 1 avocado for extra creaminess


1.) Soak the cashews in water for at least 3 hours. (If you’re in a hurry, soak them in boiled water for 1 hour.)

2.) Bring a large pot of water to boiling, and add the potatoes. Cool until fork tender.

3.) Drain the potatoes and allow them to cool. Once cool, peel the skin off.

4.) Put the potatoes back in the pot (without water) and cook on medium for a few minutes to dry them out. This is to prevent extra moisture when frying.

5.) Once the potatoes have dried out a bit, transfer them to a bowl and add the butter, garlic, cumin, salt, and pepper. Use a potato masher to bring it all together.

6.) While the potatoes are cooling, make the crema. Combine all the crema ingredients in a blender. Blend until very creamy. *I definitely suggest a high-speed blender over a food processor for this. A food processor won’t yield a creamy consistency.

7.) To assemble the tacos, warm up the tortillas on a skillet, just long enough to make them pliable. Put 2 spoonfuls of the mashed potatoes into the middle, and fold.

8.) Once all the tacos are assembled, oil the pan in which you’ll fry them. You need just enough to cover the bottom. Place the tacos on their side, and fry until golden brown. Flip over.

9.) Serve drizzled with crema and some cilantro if you have any left over.