Vegan Tacos

MAKE IT SIMPLE: In a bowl or pitcher, combine 3 cups rice milk, 1 cup almond milk, 1 ½ cups coconut milk, sugar, the vanilla

1 cup dried hibiscus flowers (labeled jamaica in Mexican markets)
6 tablespoons sugar
In a saucepan, bring the water to the point where it is almost boiling. Remove the pot from the heat and add the hibiscus flowers. Stir the sugar into the hot water until it dissolves. Let this sit for about 1 hour, then pour through a strainer into a pitcher. Serve over ice.

Agua de Jamaica
Pronounced huh-MY-ih-cuh, this is a tart and sweet hibiscus tea (“jamaica” is the Spanish word for hibiscus). It will definitely wake up your taste buds and the brilliant reddish purple color of the tea is beautiful to behold. It’s also incredibly easy to make, so it’s one of my go-to drinks whenever I am hosting a taquiza (a taco party). For an aromatic version of this tea, add 1 stick of cinnamon and 10 allspice berries to the flowers.
MAKES 5 CUPS
5 cups water

1 capsule probiotics (to make it extra tangy), optional
1. Soak the cashews in water for about 4 hours, then drain and rinse them. In a small bowl, combine sugar and the warm water, stirring to dissolve the sugar. This is important because the sugar helps feed the culture already present in the yogurt, making the crema sour better. In a blender, puree the cashews, sugar water, non-dairy yogurt, and probiotic powder, if using.
2. Transfer the mixture to a glass bowl and cover it with plastic wrap or cloth, but don’t seal it, as the mix needs to breathe. Set aside and let it sit for about a day and a half. Normally, dairy crema takes half a day to a full day to make, but it has more components

MAKES 2 CUPS
1 ½ cups raw cashews
Water for soaking
½ teaspoon granulated sugar
½ cup warm water
⅓ cup plain unsweetened non-dairy yogurt (my favorite is Whole Soy plain unsweetened soy yogurt, but any plain unsweetened non-dairy yogurt is fine)