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Note the prep time includes one hour of soak time for the cashews.
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Cashews can be soaked up to 24 hours.
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For the cashew cream: In a large bowl, add the raw cashews.
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Completely submerge the cashews with water and soak for at least an hour or up to 24 hours.
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Once the cashews have soaked, drain and transfer them to a blender.
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Add the listed amount of water and sea salt.
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Blend on high for 4-5 minutes (or longer if needed) until the cashews are completely smooth.
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Thin out with more water if necessary.
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Place cashew cream in an airtight container and store in the fridge where it will keep for 3-4 days; or you may freeze for up to 3 months.
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For the Crispy Cauliflower Tacos: Heat the oil in a large skillet or Dutch oven over medium to medium-high heat.
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While your oil is heating up, place the all-purpose flour in a shallow bowl, the eggs in a separate shallow bowl and the panko, regular breadcrumbs, salt, black pepper, garlic powder and chili powder in a third shallow bowl.
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Mix the breadcrumb mixture together until thoroughly combined.
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In batches of 6-7 cauliflower pieces, dredge in flour, then in egg and then in the breadcrumb mixture, pressing to adhere where needed.
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Place the cauliflower into the hot oil and fry for 2 minutes on each side or until crispy and brown.
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Transfer to a paper towel-lined plate, and repeat for the remaining cauliflower.
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Assemble your tacos, by placing a layer of chopped cabbage on the bottom of each warm tortilla.
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Top with crispy cauliflower and then drizzle on the cashew cream.
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Sprinkle with chives and raw cashews.
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Enjoy immediately!
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Note: Cashews can be soaked anywhere from 1 hour up to 24 hours (or even longer if needed).
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I find cashews best for this cashew cream after soaking for at least a day.
