Spicy Chicken Chalupa With Cashew Fruit Meat

“Chicken”

● 1 pack cashew fruit meat
● 2 tsp garlic powder
● 2 tsp onion powder
● 1/2 tsp salt
● 1 tsp chili powder
● 1/2 tsp smoked paprika

Chalupa batter

● 1/2 C unsweetened nondairy milk
● 1/2 tbsp apple cider vinegar
● 1/4 C Frank’s RedHot sauce
● 1 tsp cornstarch
● 1 C all-purpose flour
● 2 tsp sea salt
● 1/2 tbsp chili powder
● 2 tsp garlic powder
● 2 tsp onion powder
● 1/2 tsp ground black pepper
● 1/2 tsp ground sage
● 1 tsp ground coriander
● 1 tsp smoked paprika
● 1 tsp trader joes chicken less seasoning (optional)
● 1/2 tsp ground cinnamon
● 1/4 tsp ground cumin

Avocado ranch

● 1/2 C vegan mayonnaise
● 1 tsp fresh or dried dill
● 1/2 tbsp chives
● 1 tsp apple cider vinegar
● 1/2 tsp onion powder
● 1/4 tsp sea salt
● 1/4 tsp ground black pepper
● 1 tbsp unsweetened nondairy milk
● 1/2 an avocado, pitted and peeled

• Crumble up 1 pack of cashew fruit meat into a bowl combing all the spices and mix through
• Sautée lightly for a few minutes
• Transfer back to a bowl and begin flattening 2 tablespoon sized scoops in the palms of your hands and set aside
• Begin creating your batter mixture by combining all batter ingredients in large bowl and mix until no clumps remain
• To make the coating of your chalupas easier I recommend holding the patty in your palms and coat one side with the batter by scooping some batter on the top
• Then once top side is coated toss the patty in a non stick pan, battered side facing down and begin coating the other side with batter
• Cook until golden brown on both sides being very gentle when flipping
• Make your avocado ranch by combining all ranch ingredients in a blender and blend until smooth
• Prepare your chalupas (recommend placing them folded in a taco shell holder) and stuff them with lettuce, tomatoes, vegan cheese and topped with your avocado ranch
• Enjoy!