1 cup cashews

½ cups or more water

¼ teaspoon chipotle powder

1 Tablespoon nutritional yeast

1 clove garlic minced

Salt to taste

1. Soak cashews for at least four hours.

2. Blend all ingredients together, adding water as necessary to make the sauce smooth and creamy.

1 medium or large eggplant, sliced in two inch pieces

8 ounces mushrooms, sliced

2 Tablespoons tamari or soy sauce, or more to evenly coat

2 Tablespoons olive oil, or more to evenly coat

¼ teaspoon chipotle powder

1 teaspoon cumin

2 cloves garlic

Salt and pepper to taste

1. Toss eggplant and mushrooms with spices, olive oil, and tamari.

2. Roast at 400 degrees for 20 minutes, flipping halfway through.

3. Serve in a corn tortilla with Chipotle Cashew Cream, sliced avocado, caramelized red onions, cilantro, and adobo sauce if desired.