PLANT-BASED CHICK'N TORTA CUBANA SANDWICH

Directions

1. Step 1

   Make cashew crema: In a small bowl, cover cashews with cold water and soak for at least 1 hour and up to 12 hours. (If soaking longer than 1 hour, cover and refrigerate.) Drain cashews and place in blender with 1/2 cup water, lime juice, chipotle pepper and salt. Blend until very smooth, adding more water if needed for a spreadable consistency.

2. Step 2

   Make tortas: Fry chick’n according to package directions. Spread roll bottoms with refried beans. Top each with a chick’n filet, vegan cheese slice, avocado, pickled jalapeños and crema. Top with remaining roll halves.

3. Step 3

   Cook's Tip:

4. Step 4

   For a quick cashew crema substitute, blend 1 cup vegan mayonnaise with 1 chipotle pepper in adobo sauce and 2 tablespoons lime juice.