4 years ago10,000+ Views
Now that the weather is finally beginning to warm up around the country, I can finally suggest to you some of my favorite spring and summer recipes! I've decided to kick this off with elote, one of my favorite Mexican snacks. It's perfect as a dinner side, a savory snack, or a zesty lunch. Essentially, traditional elote en vaso is corn in a cup covered with queso fresco, some mayonnaise, cayenne pepper, fresh lime, and salt, but I'm going to make this a bit heart friendlier (and a lot animal friendlier!) with the veganized version below!

Vegan Elote en Vaso

(Makes 4 servings)
4 cobs of corn

1/2 cup firm tofu, crumbled
1 tablespoon salt
1 tablespoon lime juice
1 teaspoon nutritional yeast
1/2 teaspoon vinegar
1/2 cup cashew cream (Find out how to make it with my Vegan DIY card!)
1/4 cup vegan mayonnaise
Juice from one lime
1 teaspoon cayenne pepper
Hot sauce, to taste

1) Preheat oven to 350.

2) Place the cobs of corn (still in husks) in the oven. Bake for 30 minutes. Remove from oven and cool for 5 minutes. Remove husks and cut the corn off the cob. Drizzle with the juice of one lime.
3) In a small bowl, combine crumbled tofu, salt, one tablespoon of lime juice, and vinegar. Stir well to coat the tofu. Let rest 10 minutes. Sprinkle with nutritional yeast.
4) Place the corn in a medium bowl and add the cashew cream and vegan mayonnaise. Toss to well combine.
5) Divide the corn between four cups. Top each cup with crumbled tofu mixture, a 1/4 teaspoon of cayenne pepper and a dash of hot sauce. Serve immediately.