These quick Smoky White Bean Tacos topped with soft and crumbly Almond Queso Blanco make a perfect weeknight meal. You can make the cheese in advance and have tacos ready in just 15 minutes! Vegan and gluten-free with an oil-free option.
Drain the soaked almonds. Place in a food processor with the lemon juice, salt, nutritional yeast, and water. Process until light and fluffy, stopping to scrape down the sides as needed. Maintain some of the texture of the almonds; this is different from other cheeses in that we're not looking for it to become completely smooth.
Add the agar powder to the processor and pulse several times to incorporate. Transfer the mixture to a small sauce pan. Cook over medium heat for a few minutes, whisking constantly. When you see some bubbling and know the mixture has reached boiling temperature, pour into a small ramekin or bowl. Refrigerate until ready to use. It will be set and ready to use in about 30 minutes but can also be made in advance. Once cool, cover and keep refrigerated.
Make the tacos:
Preheat a sauté pan over medium heat. Cook the onion until translucent, about 5 minutes. Add the garlic and cook one more minute, stirring frequently. Add the beans and salt and stir to incorporate.
*If NOT using oil, the spices can be added directly into the bean mixture. *If using oil, slide the bean mixture to one side of the pan to create a bit of space on the other side. Add the oil to the open area of the pan, and pour the smoked paprika, chipotle and cumin directly onto the oil. Quickly stir to blend the spices together and then immediately incorporate the spice/oil mixture into the bean mixture. Cook just until the beans are hot and remove from heat.
Warm the tortillas. Fill with the bean mixture, and top with cheese, salsa, cilantro and a squeeze of lime.
Nutrition facts will vary greatly depending on type of tortillas used, whether oil is included, additional garnishes, etc.