Fajitas always take me back to Scotland.
It sounds odd, but after living on them during the spring of 2008, the connection is real. I spent a semester abroad at the University of St. Andrews, and while Paris had been my first choice, I wanted fewer constraints and more late-night adventures.
During those five months in sleepy St. Andrews my schedule left me plenty of free time between classes. I read British chick lit, drank cheap beer, and embraced a diet dominated by fajitas. Nearly every restaurant in town inexplicably served them—usually soggy vegetables, dry chicken, cold tortillas, watery salsa, and neon faux “guacamole”—but I ordered them over the other unfamiliar options. I ate so many that I swore off fajitas for years after returning home.
A recent throwback photo prompted a craving for good fajitas, and out of that craving came these Portobello Fajitas with Chipotle Cashew Cream.
These fajitas are simple, fast, and full of flavor. The portobello mushrooms provide a meaty texture, while bell peppers and onions get a smoky, slightly charred finish. The vegetables are seasoned with chipotle, cumin, chili powder, and lime for a bright, smoky profile. Best of all, the dish is vegan and packed with fiber, vitamin C, and selenium.
The real showstopper is the chipotle cashew cream. Soaked cashews blended with a bit of water, chipotle pepper, adobo sauce, lime, and a touch of sweetener create a silky, smoky sauce that elevates the fajitas. Yes, you need to soak cashews for at least two hours, but the hands-on time is minimal and the payoff is huge. The cream is versatile—use it on tacos, salads, sandwiches, or as a dip.
These fajitas take about 30 minutes to prepare (plus cashew soaking time). They’re ideal for a weeknight dinner when you want something flavorful, plant-based, and satisfying without a lot of fuss.
Portobello Fajitas with Chipotle Cashew Cream (Serves 4)
Ingredients
½–1 chipotle pepper in adobo, finely chopped (adjust to taste)
2 cloves garlic, minced
1 teaspoon ground cumin
1½ teaspoons chili powder
½ teaspoon coarse black pepper
1 teaspoon kosher salt
½ teaspoon honey or agave
1 lime, juiced
4 large portobello mushroom caps
3 tablespoons olive oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
8 flour tortillas
Fresh cilantro, for serving
For the Chipotle Cashew Cream
1 cup raw cashews
1¾ cups filtered water, divided
1 chipotle pepper in adobo
1½ teaspoons adobo sauce from the chipotle can
¼ teaspoon honey or agave
1 tablespoon fresh lime juice
Kosher salt, to taste
Instructions
-Start the cashew cream first. Place cashews in a bowl and cover with 1 cup filtered water. Soak for at least 2 hours or overnight.
-Drain the soaked cashews and add them to a food processor with ¾ cup filtered water, 1 chipotle pepper, 1½ teaspoons adobo sauce, ¼ teaspoon honey or agave, 1 tablespoon lime juice, and a pinch of kosher salt. Process until very smooth, scraping down the sides as needed. Taste and adjust salt. Refrigerate until ready to use.
-In a small bowl, combine ½–1 chopped chipotle, minced garlic, cumin, chili powder, black pepper, 1 teaspoon kosher salt, ½ teaspoon honey (or agave), and the juice of 1 lime. Set aside.
-Clean portobello caps with a damp paper towel, remove stems, and scrape out the dark gills with a spoon. Slice each cap into ½-inch strips.
-Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the portobello slices and cook for 7–8 minutes until tender and lightly browned. Transfer mushrooms to a bowl.
-Add the remaining tablespoon of oil to the skillet. Add the sliced bell peppers and onion and cook 10–12 minutes until tender but still slightly crisp and lightly charred in spots.
-Return the mushrooms to the pan, add the prepared spice mixture, and cook 2 more minutes to combine. Remove from heat.
-Warm tortillas by briefly holding each over a burner for 5–10 seconds per side or wrapping them in a damp paper towel and microwaving 15–20 seconds. Fill with the fajita mixture, drizzle with chipotle cashew cream, and garnish with fresh cilantro.
Leftover chipotle cashew cream keeps well in the fridge and is excellent on tacos, salads, sandwiches, or as a dip. These portobello fajitas are an easy, flavorful, and satisfying vegan meal—perfect for anyone who wants bold taste with minimal effort.
VEGAN FIESTA.
*You’ll have extra chipotle cashew cream—store it in an airtight container in the refrigerator for up to 4–5 days and use it on tacos, salads, or as a dip.
