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Spicy Chicken Chalupa With Cashew Fruit Meat


Spicy Chicken Chalupa With Cashew Fruit Meat



● 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!