Vegan Antojitos with Chili Lime Sour Cream

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This week, I have a treat for you in the form of a delicious little appetizer that is sure to please, vegan antojitos. This new twist on a classic Mexican dish is WFPB, vegan, and oil-free. I’ve also included gluten-free and nut-free options for those who prefer them. (See the substitutions section below).  

If you’ve never heard of them before, antojitos (translated: “little cravings”) are a type of Mexican street food. Technically this can encompass many of the Mexican foods we know and love. For the purposes of this recipe though, I’m talking about the antojitos you’d get from restaurants like Montana’s. They are made from a flour tortilla filled with cream cheese, diced veggies and melted cheddar. Now, these are easily veganized, but I don’t use a lot of processed vegan substitutes, because they tend to contain a lot of oil. So, I decided I would not only veganize them, but I would make them a whole lot healthier too.    

Some Careful Swaps

I added a little twist to the classic here. Rather than using plain vegan cream cheese and topping with another vegan cheese, I went with a full flavoured cream cheese base and skipped the second helping of cheese. #Sorrynotsorry. The result was delicious and not greasy like the original. I call that a win for your waistline AND your arteries!  

I had to sneak in a little something nutritious because, well, I just can’t help myself sometimes. So, I added some white beans to the spread to make these a little lighter and boost the nutrition factor a bit. If you’re not big on beans, don’t worry, you won’t notice them. The cashews keep everything nice and creamy. This is a great way to incorporate some beans for those who don’t love them so much.  

Finally, I swapped in a whole grain tortilla instead of the traditional flour tortilla. This not only boosts the nutrition but also keeps you from experiencing the huge blood sugar swings that accompany highly processed grains like white bread. Try to find one that’s oil-free if you can. I like the sprouted whole grain tortillas from Ezekiel.

Ingredients

This recipe uses pretty common ingredients that can be found at any well-stocked grocery store.  

For the Antojitos:

Whole grain wraps (large) – Aim for oil-free

Raw cashews

White beans – any variety will do, aim for unsalted if you’re using canned

Red pepper

Red onion

Jalapeno

Sundried tomatoes – look for ones that aren’t packed in oil

Almond milk – or any unsweetened plant milk of your choosing

Lemon juice

Nutritional yeast

Garlic powder

Onion powder

Smoked paprika

Salt – can be omitted if avoiding salt  

For the Chili Lime Sour Cream: 

Silken tofu

Lime juice

Apple cider vinegar

Chili powder

Garlic powder

Onion powder

Smoked paprika

Salt – can be omitted    

Preparation

This recipe is pretty simple to make. Start by making the cream ‘cheese’ spread. You’ll want to soak your cashews in hot water for about 10-15 minutes to soften them. While they soften you can measure out the rest of the ingredients to add to the blender (or food processor).

For the white beans, you can either make from dried or use canned. If you go the canned route, look for a no salt added option and give them a good rinse once you open the can.  

Once your cashews have soaked, strain them and add them to the blender with the rest of the spread ingredients. You’ll want to blend until creamy, stopping to scrape down the sides as needed. If your blender is struggling with this spread, add another tablespoon or two of non-dairy milk.    

Then dice your veggies, and soften the tortillas, if needed.   You’re going to need to roll the tortilla for this recipe, so if your tortillas aren’t very flexible, try warming them in the oven wrapped in foil, or in the microwave wrapped in a damp kitchen towel. This should help make them nice and flexible for rolling.  

To put these together, you’re going spread a generous layer of the cream ‘cheese’ spread on the tortilla.  

Then sprinkle the diced veggies on top of that.  

Next, take the edge of the tortilla and begin rolling it, like you would a pinwheel or jelly roll. Then move your rolled tortilla to a baking sheet, seam side down. Repeat the process with the rest of the tortillas, then pop those babies in the oven for about 15-20 minutes.  

When they come out, let them cool for 5-10 minutes before slicing. To get the best slice, use a nice sharp serrated knife and slice every 1-2 inches along the rolled wrap. Then serve and enjoy.  

The dipping sauce comes together in a snap. Simply add all the ingredients to a blender and blend until creamy and smooth.    

Substitutions

To make these vegan antojitos gluten-free, just use a gluten-free wrap. The rest of the ingredients should be naturally gluten-free.  

If you want to make these nut-free, you can substitute unsweetened soy milk in place of the almond milk, and use raw sunflower seeds in place of the raw cashews. Both can be swapped with equal amounts called for in the recipe.  

If you’re nervous about the heat, you can de-seed the jalapeno before dicing it. This will reduce the amount of heat they provide to the recipe. If it helps, I’m a bit of a wimp when it comes to spicy food, and I really enjoy these with de-seeded jalapeno. If you’re really not feeling the jalapeno, green bell pepper would make a nice substitute.  

For the diced veggies, you can really substitute to your heart’s content. I would, however, avoid using anything that releases a lot of liquid, as these will be baked in the oven. You may end up with a soggy mess instead of yummy vegan antojitos.    

These antojitos make a great appetizer, party food, or snack. So, next time you have company coming, give these a try for a delicious appetizer.  

Continue to Content

Vegan Antojitos with Chili Lime Sour Cream

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These vegan antojitos are a unique and healthy twist on a Mexican classic. They make a delicious appetizer that's easy to put together. 

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Ingredients

• 5 whole grain tortillas (large), aim for oil-free, gluten-free if needed
• 1 jalapeno, diced
• 1/2 red pepper, diced
• 1/2 red onion, diced

Cream cheese

• 1/2 cup cashews, raw
• 1/2 cup white beans, cooked, if using canned, aim for no salt added
• 1/4 cup sundried tomatoes
• 3 tbsp unsweetened almond milk, or your preferred plant milk
• 1 tbsp lemon juice
• 2 tsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt, optional

Chili Lime Sour Cream

• 1 pkg silken tofu, 445g pkg
• 1.5 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1.5 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt, optional

Instructions

1. Pre-heat the oven to 350 degrees
2. Add the cashews to a bowl of hot water and soak for about 10 minutes. 
3. If your sundried tomatoes are dehydrated, add them to the bowl to soak as well. 
4. While the cashews are soaking, wash and dice the jalapeno, red pepper and red onion. 
5. If you want these to be milder, de-seed the jalapeno before dicing. 
6. Once the cashews are done soaking, drain and add to the blender. 
7. Add remaining cream cheese ingredients to the blender and blend until smooth and creamy. 
8. Lay out a tortilla, and spread a generous layer of the cream cheese. 
9. Sprinkle some of the diced jalapeno, red pepper and red onion over the tortilla
10. Roll up the tortilla and place, seam-side down on a baking sheet.
11. Repeat the process with the remaining tortillas.
12. Pop your baking tray into the oven and bake for 15-20 minutes or until the tortilla starts to brown. 
13. While the antojitos are baking, whip up the chili lime sour cream by adding the ingredients to a blender and blending until smooth and creamy. 
14. When the antojitos are done baking, remove from the oven and allow to cool a few minutes before slicing the rolls about every 1-2 inches. 
15. Serve and enjoy warm. 

Notes

• Use gluten-free tortillas if needed
• To make this recipe nut-free, substitute soy milk in place of the almond milk called for, and sunflower seeds in place of the cashews. 
• The recipe makes enough to top 5 tortillas. 

If you enjoyed this recipe, please don’t hesitate to share it with your friends. Take a pic, post it on Instagram, tag me (@mentalforlentils) and use #metalforlentils. I love seeing what you are cooking up in your kitchen!    

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