(Latin music) – Hey, my Munchies, welcome if you’re new I’m Alyssia, and if you are not new, you may be one of the many who
are stoked for a vegan video. We didn’t have much
vegan content last month, so we are spreading the love this month and bringing some of that back. Today, we are celebrating Cinco de Mayo, but really we’re just using
Cinco de Mayo as an excuse to make delicious, vegan Mexican food. My favorite fiesta revolves around tacos, so let’s build a vegan taco
together, from scratch. First, you need that tortilla. How about using only one ingredient? Say what, plus water and salt. I add masa harina, which is a corn flour traditionally used for
tortillas, with water and salt. Mix until a dough forms,
adjusting water, if needed. Shape into balls; I like
to use a cookie scoop to keep it simple and end up
with cute, smaller tortillas, but you can make yours
any size you prefer. Cover with a moist
towel to prevent drying. Now, we press; if you have
a tortilla press, great, but if not, you can try my hack. I took two plastic bags
and cut them in half, so I just have a piece of plastic, I taped one to the surface I’m working on, and one to a flat-bottom pot
or any flat surface would work. I add a dough ball to the
plastic, press, and voila, a pressed tortilla, easy peasy. Of course, a rolling pin would
work just fine here, as well. Whichever way you choose to get them from ball to a flat disc, is fine. Carefully transfer to a plate and finish up pressing the rest. Keep your tortillas moist under that towel so they don’t dry out. To cook, toss them on to an ungreased pan and bake for a quick 30
seconds, flip for one minute, and then flip once more,
for 30 more seconds. They should be soft and pliable when done, but they will soften up even more as they cool, so let them chill for a bit. These are amazing,
seriously so much better than store-bought tortillas, and I love that I know the simple ingredients. Wowza, if you enjoyed that recipe and want more, how about
a thumbs up and subscribe. Maybe even hit the bell, eh, eh? Next up, we need our
meat, I mean, jackfruit. I’m using canned jackfruit
because it is so much easier and I got it from Trader
Joe’s, not sponsored. I prefer to drain and rinse
it, so it doesn’t have the brine taste, and
then just shred it apart. It doesn’t have to look perfect. I also thinly slice an onion, and FYI I am hosting an onion goggles giveaway. Three of my newsletter
subscribers will each win a pair, so if you are on my email
list, you are entered. If you’re not subscribed yet, use the link in the description. I do a new giveaway every
single month and you are entered every single month if you are
on that list of subscribers. I add oil and the onion to a pan, and let it go for a good few minutes. We want it really
caramelized and delicious. Then, I can add in the jackfruit
along with taco seasoning. I’m using a packaged mix, but you could of course make your own. Cook for eight to ten minutes,
until cooked through and soft but beginning to crisp on the edges. That couldn’t have been easier. It looks like meat and actually can totally fool the taste buds, too. The taco seasoning is savory
and delicious, and it’s going to be a perfect meat
substitute in our vegan tacos. If you want more jackfruit
recipes and info, I have a whole video on
jackfruit that you should watch. Anyone remember that intro? (upbeat music) It wouldn’t be Mexican, at
least for me, without cheese. I am not a fan of fake vegan cheese. I have had a lot of request for a cheese that is not nut-based, so
how about cauliflower queso? To a food processor or blender, I add steamed cauliflower
florets, nutritional yeast, tahini paste, apple cider vinegar, turmeric, curry powder, mustard powder, garlic powder, onion powder, and salt. Let it rip. Add a bit of water to get the queso to your preferred texture and thickness. In queso you are wondering,
this is freaking delicious. It actually tastes so cheesy
from that nutritional yeast and those spices not
only add great flavor, but they fool the mind by transforming it into this vibrant yellow color. Okay, we are almost there. Last I am sharing a sour
cream with no cream at all. I start with cashews, which
I’ve soaked overnight. I drain them and add them to
a food processor with water, apple cider vinegar,
lemon juice, and salt. Blend it on up. I let this go for four to five minutes, scraping down the sides because I want it silky smooth and creamy. Of course, season it to
your preference, as well. To be honest, when we filmed, this may have been our
team’s favorite recipe. It’s creamy and tangy without any dairy. I love it. Then we can assemble
our taco with everything we prepared and more, use
your favorite toppings. Taco-bout a fiesta. (upbeat music) Seriously, there was nothing
left of this taco bar. We ate everything because it
was that freaking delicious and none of us are even vegan. I hope you all enjoyed this
and that you can try out your own vegan fiesta or take one of these recipes and
add it to your own mix. Let me know which one you’re most excited about in the comments below. I’ll be back next week
with a brand new episode, and don’t worry, we have more content coming for all lifestyles, all month long. I love you all, and remember especially
when there’s a taco bar, it’s all a matter of Mind over Munch. (maracas rattling)