Raw Mexican Fajitas

I found this Raw recipe on the blog Sweetly Raw {great blog for raw recipes!}. I have to say, this is a close rival to the cooked version, even my 13 year-old gobbled it up! I wasn't sure if I would be a fan of the raw cream cheese and cheddar sauce (since I love to eat the original versions) but I was pleasantly surprised!
I made everything the night before, letting the veggies marinate. The next day I was all set for quick and easy lunch.

Raw Veggie Fajitas

Let marinate for a few hours for the veggies to absorb the juices and soften.

I left over-night with perfect results. Serve in romaine lettuce leaves with homemade salsa and/or diced avocado.

2 large portobello mushrooms

3 bell peppers, sliced into strips

1 zucchini, sliced into sticks

1 sweet or red onion, thinly sliced

2 cloves garlic, minced

1/4 cup nama shoyu or tamari

1/4 cup extra virgin olive oil

2 tablespoons chili powder

1 teaspoon cumin

1/8 - 1/4 teaspoon cayenne 

1 tablespoon apple cider vinegar

 

Sour Cream

3/4 cup raw cashews

3/4 cup young coconut pulp

1/2 cup water

1- 3 tablespoons lemon juice

1/4 - 1/2 teaspoon sea salt

Blend all ingredients until smooth and creamy in a high speed blender. 

Chill for a few hours.

Cheddar Sauce

1 large red bell pepper

2-3 tablespoons water

1 cup cashews

2 1/2 tablespoons nutritional yeast

1 tablespoon tahini (or sesame seeds)

2 teaspoon onion powder

1 1/4 teaspoon sea salt

1 large clove garlic

2 tablespoons lemon juice

Blend all ingredients until smooth and creamy. Chill.