Recipe by Tara Holland
Start to Finish: 20 minutes (plus 2 hours for soaking)
1 1/2 cups raw cashews, plus 1/2 cup roughly chopped toasted cashews for garnish
2 tsp. fresh lemon juice, plus 1 lemon cut into 8 wedges
1 clove garlic, smashed
2 bunches broccolini
1 large sweet potato, cut into 1/2-inch-thick strips
3 tbsp. olive oil
8 small (6-inch) flour tortillas
Sliced red Fresno or red jalapeño chile, for garnish
Lemon wedges, for serving
1. In a medium bowl, soak 1 1/2 cups raw cashews in cold water for 2 hours. Drain and rinse the cashews, reserving the soaking liquid. In a food processor, puree the cashews, 1/2 cup of the soaking liquid, the lemon juice, and garlic until smooth and pourable, about 5 minutes; add more soaking liquid if needed to loosen the puree. Season the cashew crema with salt and pepper.
2. Position racks in the top and bottom thirds of the oven; preheat to 450°. Line 2 baking sheets with foil. In a large bowl, toss the broccolini, sweet potato, and oil; season. Arrange the broccolini on 1 baking sheet and the sweet potato on the other. Roast the vegetables until tender and golden brown, about 15 minutes. Let cool slightly. Cut the broccolini into bite-size pieces.
3. In a skillet over high heat or over a gas flame on the stovetop, using tongs, char the tortillas, turning often, about 15 to 30 seconds per side.
4. Spread 2 tbsp. of the cashew crema on each tortilla. Top with the broccolini, sweet potatoes, the remaining cashew crema, the chile, and 1/2 cup toasted cashews. Serve with the lemon wedges