Beer-Battered Cauliflower Tacos with Lime-Infused Cashew Cream
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6
Lime-Infused Cashew Cream
  • ⅓ cup raw cashews
  • 2 tbsp lime juice
  • zest of 1 lime
  • 1 garlic clove
  • ¼ cup water
  • ½ tbsp chia seeds
  • ½ tsp salt
  • ¼ tsp black pepper
Beer Batter
  • ½ cup kamut flour
  • ⅓ cup cornstarch
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • ⅓ cup beer
  • 1 tsp cooking oil (I used avocado oil)
  • 1 tsp lime juice
Putting it all together
  • ½ large cauliflower, cut into "steaks" or bite-sized pieces
  • corn or flour tortillas (I used flour)
  • lettuce of choice
  • 2 large roasted red peppers, thinly sliced
  • 2 green onions, chopped
  • ½ cup cooking oil (I used avocado oil)
Lime-Infused Cashew Cream
  1. Add all ingredients to a high-powered blender or food processor and blend/process until smooth. Set aside.
Beer Batter
  1. Combine flour, cornstarch, garlic powder, chili powder and smoked paprika in a large bowl. Add in the flax egg, beer, oil and lime juice. Mix together very well, making sure everything is combined.
  2. Add about ½ cup oil to a medium pan over medium heat.
  3. Once the oil is nice and hot, dip each piece of cauliflower into your batter and then place on the pan (you will need to do this in batches to prevent over-crowding the pan). Fry for about 3 minutes on each side, or until browned.
  4. Remove to a plate lined with paper towels and sprinkle with a bit of salt.
Putting it all together
  1. Add one cauliflower steak (or a few bit-sized pieces) to each tortilla, top with lime-infused cashew cream, the lettuce of your choice, some roasted red peppers and a few green onion pieces. Repeat with remaining cauliflower. Eat and enjoy!
*Adapted from Fork and Beans.
Recipe by Vegan Recipes from Cassie Howard at