Roasted Vegetable Tacos with Spicy Cashew Cheese

Ingredients: 

- 2 cups cherry tomatoes, halved 

- 2 portabello mushrooms, stems  and gills removed, quartered 

- 2 zucchini, quartered lengthwise 

- 1 tablespoon olive oil 

- 1 tablespoon oregano 

- 2 tablespoons basil, chopped 

- Corn tortillas, toasted 

- 1 cup cashews, soaked in water for 4 to 6 hours 

- 2 tablespoons nutritional yeast 

- 1/2 cup almond milk 

- 1 garlic clove 

- 1 tablespoon red pepper flakes 

- Salt and Pepper  

- 2 tablespoons olive oil 

1. Preheat oven to 400 degrees. Spread cherry tomatoes, portabello mushrooms, and zucchini on a baking sheet and drizzle with olive oil, oregano, salt, and pepper. Toss to coat and spread in an even layer. Bake for 10 minutes then remove from oven and toss (spread in an even layer again) and return to oven for an additional 10 minutes or until they've reached desired doneness. 

2. While the veggies are roasting, prepare the spicy cashew cheese by placing all ingredients in a food processor besides the olive oil. Process for about 2 minutes and then drizzle in olive oil while the processor is still going. Process for another couple minutes until smooth. 

3. Assemble by layering roasted veggies on a tortilla followed by spicy cashew cheese and basil. Serve immediately.