Showing posts with label burrito. Show all posts
Showing posts with label burrito. Show all posts

Vegan Breakfast Burrito. Fun with Daiya Pepperjack!

This was the best Vegan Breakfast Burrito I have ever had. I'll attribute that to the inclusion of Daiya's new product: vegan pepperjack style "cheese" shreds..

Daiya Pepperjack..

New. I'm a sucker for new products. A new flavor of coconut water, a new flavor of soy ice cream, new this, new that - I'll buy it just to try it. And sometimes a new flavor can be quite disappointing. Leaving you spending money on something only to find out you don't like the "new" version! Example, those plastic bottled coconut water flavors (pomberry and such) - tried them all - and I've learned that I like coconut water "as is" - no new flavors needed. But Daiya flavors...

Luckily, with the new Daiya Cheese pepperjack flavor I was quite pleased. So yummy! In fact, Pepperjack my new fave Daiya flavor. It has a mild spicy - almost smoky flavor with a tangy base of "jack cheese" - creamy with a bite.

I was thrilled when I finally found the new pepperjack flavor in my local Whole Foods. And I've been in the kitchen playing with this stuff all week.

First I did an amazing Pepperjack Panini with fresh basil and tomato - thanks to a reader recommending that combo. Get my Pepperjack Panini Recipe (with step-by-step photos!)

Breakfast Burrito. Then this morning I did the best breakfast burrito I have ever had. Ever. My recipe below..

Vegan Breakfast Burrito
makes 2-3 burritos

1-2 Tbsp vegan butter
3/4 cup diced bell pepper
1 cup diced mushrooms

18 ounces firm tofu, drained/pressed/diced
1 tsp garlic powder
1/8 tsp cayenne
1/2 tsp black pepper
1 1/2 tsp tumeric
3/4 tsp truffle salt (or plain sea salt) - or to taste
1 tsp olive oil
2 tsp agave syrup
1 tsp liquid smoke
1 Tbsp apple cider vinegar

fold in:
1 cup spinach, chopped
1/2 cup Daiya pepperjack cheese

2-4 XL tortilla wraps

1. Add the vegan butter to a hot saute pan. Saute the mushrooms and pepper for a few minutes.

2. Add in the tofu and remaining saute ingredients (all except the spinach and Daiya). Saute the tofu and veggies for about 5 minutes - chopping the tofu and salting to taste.

3. When tofu has reached the consistency you like, fold in the spinach to wilt. Turn off heat. Then fold in the Daiya cheese. It will melt against hot tofu.

4. Warm your tortillas - I toss mine on the stove top flame for 5 seconds each side - be careful if you use this technique! Never leave the tortilla unattended. Just a few seconds each side will warm and scorch the tortilla. You can also warm in oven.

5. Add your scramble to your warmed tortilla and fold. You can add extra cheese if you'd like. Serve warm. Salsa or hot sauce on side is nice.


Smothered Burrito with Cashew Cream Sauce

One of my new recipe faves is Cashew Cream Sauce. The process starts out similar to making cashew cheese - by simply soaking some raw cashews.

I recently made Cilantro-lime Cashew Cream Sauce to smother my vegan burritos in. Totally cravable! But the best part about cashew-cream sauce is that you can flavor it with a wide variety of ingredients - for use in a wide variety of recipes. Try sun-dried tomato cashew cream sauce over pasta - or perhaps a lemon-basil sauce over a crisp green salad, or wasabi-infused sauce over tofu and rice noodles. The possibilities are endless. So check out my "how-to make Cashew Cream Sauce" and get started!.. It's super easy.

Cashew Cream Sauce - Inside a veggie burrito

How-to Make Cashew Cream Sauce

raw cashews
water for soaking
sea salt for soaking

flavoring ingredients


1. First you'll need some soaked raw cashews - I usually use about 2 cups per batch. I soak mine overnight, but at least 4-6 hours is standard. For soaking your cashews you'll want to add a pinch of salt and enough water to cover the cashews by at least an inch - since the water will absorb into the nuts.

2. When you are ready to make your sauce simply add your cashews, soaking water (a little at a time until the desired consistency is reached) and add-in flavors. I always like to add in at least one spice and at least one acid like lemon juice or apple cider vinegar.

Need a recipe?..

Smother Sauce and more. This dairy-free (ultra-creamy) Cashew-Cream Sauce is not only fabulous for smothering burritos – you can easily use it as a raw salad dressing, toss pasta in it and you can even fill your burritos or enchiladas with this sauce. You can also flavor it however you’d like! I used cilantro and lime to stay with the “fiesta” flavor profile. But here are a few other yummy ideas..

basil and lemon
dill and onion
orange and parsley
sun-dried tomato and garlic
roasted pepper and chiles

..and on and on..

But for right now, lets stick to the smothered burrito sauce..

Cilantro Cashew-Cream Smother Sauce
vegan, makes 4-5 cups sauce

soaked cashews (soak for at elate 4+ hours)
2 cups raw cashews
1 tsp sea salt
water – enough to cover the cashews by at least an inch
*reserve the soaking water

2 cups fresh cilantro (leaves and stems – about a half a big bunch)
2 Tbsp olive oil
2 limes, juiced (add some zest too – optional)
1/4 cup apple cider vinegar
1/2 tsp cayenne powder
salt and pepper sauce to taste
optional: a few tablespoons of agave syrup if you’d like a sweet accent

burrito garnish: fresh cilantro, pumpkin seeds, olives and chipotle powder – lime slices

Burritos with your choice of fillings (I did whole wheat veggie-stuffed burritos)


1. Soak your raw cashews in the salted water for at least four hours. Overnight is best – you want the cashews to become velvety and soft to puree perfectly in your high speed blender or food processor.

2. Add your cashews and the soaking water to your high speed blender or food processor. I add in about 1- 1 1/2 cups of the soaking water. Adjust the liquid to however thick you want your sauce to be. Obviously, the more water you add, the “wetter” your sauce will be. But just be sure to add enough water to properly blend the cashews.

3. Add in your flavors – here I used cilantro, lime and cider vinegar – and a few spices.

4. You can either serve your sauce raw and as-in (aka, room temperature) – or you can heat it and add it over top your burrito as a warm sauce. Either way is delicious. I think i prefer this sauce warmed over burritos – however, on salads – I love this sauce raw and chilled.

-add smother sauce to your favorite burrito recipe – I used veggie burritos stuffed with plantains, spicy tofu, portobello mushrooms, cabbage slaw, spinach, soy cheese and green chiles..

..I used this recipe which added lime and fresh cilantro to make my smothered burritos...

Vegan toppings to make burritos - tacos - or enchiladas! Spicy tofu, portobello mushrooms, plantains, cabbage slaw and cashew cream sauce..

plantains, my fave..

Fill the burrito, then wrap it, then smother it!..

Cashew-Cream Sauce smothered burrito..

I stuffed my whole wheat burritos with sauteed plantains, spicy tofu, spicy portobellos, cabbage slaw, avocado, vegan cheese, green chiles and more..

Get inspired and try your own Cashew Cream Sauce recipe.



Copyright 2007-2014. All Rights Reserved.

All images, recipes, and content is Copyright 2007-2012, unless otherwise noted. Do not reproduce any image, recipe, or content without written permission.

Privacy Policy

Please read the Privacy Policy for Healthy. Happy. Life. and The Lunchbox Bunch.


Read our Disclaimer here.

Terms of Use