Creamy Cashew carrot wraps Recipe Source: Cook Vegan
Ingredients: Serve 2 (2-3 whole wheat tortillas)
FOR THE CASHEW CREAM:
120g(3/4 cup) cashews
Zest and juice of 1 lemon
150ml (2/3 cup) milk of choice(e.g. soya, almond, rice milk)
1 tsp onion powder
1 tsp garlic powder
2 tsp maple syrup or sweetener of choice
Salt and freshly ground black pepper
FOR THE FILLING
6-8 medium sized carrots
50g (1 ¼ cups) onion sprouts
4-5 figs, quartered
Procedures:
To make the cashew cream, soak the cashews in hot water for 20 to 30 minutes. Drain and put into a blender or food processor. Add remaining ingredients and blend for 4-5 minutes until smooth and creamy. The cream should have quite a thick consistency but you might have to ad another splash of milk to make the blending easier.
For the filling, peel and grate the carrots. Heat up a dry frying pan, add the carrots and cashew cream and fry over a medium heat for 3-4 minutes, stirring constantly. Fry for another 3-4 minutes. Reduce the heat. The less you stir now, the better a tasty crust can form.
Spread 2-3 tablespoons of the cashew curry carrots on the upper two thirds of each tortilla. Add some fig quarters and onions sprouts on top, fold up the lower part of the wrap and roll in from side. Halve diagonally and serve as starter for 4 people or meal for 2. If you’d like your tortilla to be a little crispy, heat up a frying pan over a medium heat and add the wrap. Fry on all sides until golden brown take off the heat, let it cool, halve diagonally and serve.
Ingredients: Serve 2 (2-3 whole wheat tortillas)
FOR THE CASHEW CREAM:
120g(3/4 cup) cashews
Zest and juice of 1 lemon
150ml (2/3 cup) milk of choice(e.g. soya, almond, rice milk)
1 tsp onion powder
1 tsp garlic powder
2 tsp maple syrup or sweetener of choice
Salt and freshly ground black pepper
FOR THE FILLING
6-8 medium sized carrots
50g (1 ¼ cups) onion sprouts
4-5 figs, quartered
Procedures:
To make the cashew cream, soak the cashews in hot water for 20 to 30 minutes. Drain and put into a blender or food processor. Add remaining ingredients and blend for 4-5 minutes until smooth and creamy. The cream should have quite a thick consistency but you might have to ad another splash of milk to make the blending easier.
For the filling, peel and grate the carrots. Heat up a dry frying pan, add the carrots and cashew cream and fry over a medium heat for 3-4 minutes, stirring constantly. Fry for another 3-4 minutes. Reduce the heat. The less you stir now, the better a tasty crust can form.
Spread 2-3 tablespoons of the cashew curry carrots on the upper two thirds of each tortilla. Add some fig quarters and onions sprouts on top, fold up the lower part of the wrap and roll in from side. Halve diagonally and serve as starter for 4 people or meal for 2. If you’d like your tortilla to be a little crispy, heat up a frying pan over a medium heat and add the wrap. Fry on all sides until golden brown take off the heat, let it cool, halve diagonally and serve.
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