Dairy/Egg/Soy/Wheat/Gluten free Burritos/Tacos with vegan sour cream
An easy and delicious dinner we have devised is burritos/tacos. You can make them healthyish too with turkey mince, otherwise just use regular beef mince and I have worked out all the products that are free of our family’s allergies (dairy, eggs, soy, gluten and wheat).
I went all out tonight and made vegan sour cream. I had this in the states and it was delicious so I thought I would give it a whirl and it was really good. Here are the details to make the whole dinner:
VEGAN SOUR CREAM
Juice of 1 lemon
3/4 cup water
2 tablespoons white vinegar
1. Soak the cashews in water for 5 hours
2. Drain the cashews and add with lemon juice, water and vinegar to food processor, process on high for about 5 minutes until it reaches cream texture.
Note: the above ingredients made a lot and I’m actually freezing what we didn’t use.
Also, beware; the self serve cashews at Coles have traces of milk and other allergens, this is what we used:
For 2 adults and 2 children we use 500grams beef or turkey mince
Half a packet of Old El Paso burrito seasoning
1/2 cup water
Cook mince then add the seasoning and water, simmer for approx 1/2 an hour
2 diced tomatos
1 red onion
1 red capsicum
1/2 bunch chopped coriander
Juice of 1 lime
Old El Paco Taco Sauce:
Mission White Corn Tortillas:
Then add your vegan cream cheese and they’re ready to eat – delicious!
If you want you could always add some bio dairy free cheese if you are missing it but I think the above tastes amazing.
As always please check the labels before purchasing and consuming as ingredients are subject to change.