Gluten-Free Vegan Burrito Recipe with Cashew Sour Cream
Some fast-food comfort foods are so easy to turn vegan and gluten-free, I wonder why it isn’t done by default.
Granted there is not much that can truly replace pulled pork, chicken, or beef in your burrito, but the following gluten-free vegan burrito recipe comes close to satisfying the flavor profile you seek in each bite.
Use gluten-free tortillas in this vegan burrito recipe and instead of pairing it with regular sour cream, whip up the cashew-based vegan sour cream recipe listed below. You won’t be able to tell the difference. Enjoy!
Gluten-Free Vegan Burrito Recipe
For the wraps
- 4 gluten-free tortilla wraps
For the beans
- 1 tablespoon olive oil
- 1 shallot, diced
- 3 garlic cloves, minced
- 2 cups re-fried beans
- ½ teaspoon cumin
- ¼ teaspoon sweet paprika
- Salt and pepper to taste
For the filling
- 1 medium onion, thinly sliced
- 1 large tomato, diced
- 1 avocado, halved, pitted, peeled, and sliced
- Handful of cilantro, finely chopped
- A few handfuls chopped romaine lettuce
- Juice of one lime
For the vegan sour cream
- 1 cup raw cashews, soaked overnight
- ¼ cup + 2 tablespoons fresh lemon juice
- ¼ teaspoon sea salt
- 1 teaspoon nutritional yeast
- ½ cup water
Wrap the tortillas in aluminum foil and pop them into an oven preheated to 350 degrees Fahrenheit.
For the beans, in a pan over medium high heat, add the olive oil, shallot, and garlic. Stir and cook for one minute. Add in the re-fried beans, cumin, paprika, salt, and pepper. Cook while stirring until hot.
For the sour cream, drain and rinse the cashews and add them to a high-speed blender or food processor. Add in the lemon juice, sea salt, and nutritional yeast. Blend until smooth.
To prepare the tortillas, lay them out next to each other and spread each with a layer of the re-fried beans mixture. Top generously with the fillings: sliced onion, diced tomato, sliced avocado, cilantro, romaine lettuce, and lime juice. Finish each with a dollop of the sour cream.
Roll up each tortilla and serve aside a bowl with the remaining sour cream and homemade guacamole for inevitable dipping.
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