Hi! I’m Tawnie. I’m a public service lawyer, yogi, wanderluster, plant-based foodie & content creator. I love sharing all of my adventures and the most delicious & nutritious recipes possible to help encourage others to live their healthiest, happiest lives!
1 cup raw cashews, soaked in hot water for 30 minutes, or overnight
¼ cup + 2 tbsp fresh lemon juice
¼ tsp sea salt
½ cup water
1 tsp nutritional yeast
1 tsp cumin
1/2 tsp chili powder
1/2 tsp red pepper flakes
1 15 oz can black beans
1. Put it together: Make vegan sour cream by adding starred ingredients to a blender; blend until smooth. After testing consistency, add more water if you want a more pourable sauce. Store in fridge.
2. Pre-chop tomatoes, avocado & cilantro. Cook polenta by adding a little bit of vegetable broth to a large pan & added in small pieces of polenta, scooping it out of the tube with a spoon. As it begins to heat, smash the polenta with a fork to break the pieces up. Mix in your spices, heat thoroughly & put to the side.
3. Heat your beans on the stove top or microwave (add onion & garlic powder for even more flavor). Plate your meal by loading tomatoes, salsa, avocado, beans & sour cream over polenta. Garnish with cilantro and ENJOY!
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