A hearty and flavorful bowl featuring a base of sweet fried plantains (maduros), topped with homemade vegan chorizo, creamy vegan queso, fresh pico de gallo, guacamole, and a spicy chipotle cashew cream.
1. Prepare the vegan queso: Sauté diced onion and minced garlic. In a blender, combine soaked cashews and plant-based milk and blend until smooth. Add the cashew cream, coconut milk, vegan butter, and salt to the pot. Cook and stir until thickened.
2. Prepare the spicy mayo: In a blender, combine soaked cashews, water, olive oil, and chipotles in adobo. Blend until completely smooth.
3. Prepare the pico de gallo: In a bowl, combine diced tomatoes, jalapenos, white onion, chopped cilantro, and grated garlic. Season with salt and mix well.
4. Prepare the guacamole: Mash an avocado in a separate bowl and mix in a few spoonfuls of the prepared pico de gallo.
5. Prepare the vegan chorizo: Crumble a block of firm tofu into a hot pan. Add spices and cook, stirring occasionally, until browned and crispy.
6. Cook the maduros: Peel and slice the sweet plantains into thick diagonal pieces. Fry in hot oil until golden brown and caramelized. Remove and drain on paper towels.
7. Assemble the bowl: Place the fried maduros in a bowl. Top with a generous amount of vegan queso, the vegan chorizo, pico de gallo, a large scoop of guacamole, and a final drizzle of the spicy mayo.
