• ½ cup water
  • ½ cup raw cashews
  • ¼ cup cornstarch
  • 2 tsp salt
  • 1 ½ tsp onion powder


These vegan tamales really taste great. They are steamed in traditional corn husks and use corn flour and taco filling.

Soak the corn husks at least 2 hours. Use something to weight them down to keep them submerged.

Combine the masa harina flour, salt, and mock chicken seasoning. Add the coconut milk and enough water, if needed, to form a soft dough.

Place a corn husk on a flat surface. Pull off pieces of dough about the size of a ping pong ball. Flatten the dough with your fingers to about ⅛ in. thick. Leave about an inch margin at the bottom and sides of the corn husk. Place about 1 Tbsp of the taco filling length wise down the center of the dough. Gently fold the dough around the filling. Fold the narrow end of the husk up and the sides in to form a covering around the tamale.

Place the tamales in a streamer basket over boiling water. Cover and stream for 1 hour. Serve hot. Remove husks to eat the tamale. Good with salsa or guacamole. May be frozen. To reheat, stream them again or use the microwave. Oven heating will dry them out.


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