Vegan Burrito Bowl with Cashew Chipotle Cream Sauce

a woman is photographed as she is drizzling cashew cream sauce with chipotle over a bad of vegan burrito bowl.

5 from 1 reviews

A healthy vegan burrito bowl recipe flavored with homemade cashew chipotle cream sauce. Our favorite burrito ingredients are lightly sautéed, placed on a bed of rice and drizzled with creamy and smokey cashew sauce. 


For the Cashew Chipotle Cream Sauce:

For the Burrito Mixture:

To Assemble:


  1. To make the cashew chipotle cream sauce: Drain and rinse the cashews and place them in the bowl of a food processor. Pulse 5-6 times. Add in the garlic, adobo sauce, avocado, lemon juice, and salt. Process 15-20 seconds until it turns into a paste. Pour in the almond milk (or water) over the tube and process until creamy. Taste it for seasoning and add in if necessary.
  2. To make the burrito mixture: Heat oil in a large pan. Add in the coriander and cumin and cook until fragrant, 30-45 seconds. Stir in the onion and red pepper, and cook stirring occasionally, until translucent. This should take 5-6 minutes. Stir in the tomato paste and garlic. Mix until totally combined. Add in the black beans, corn, and water. Season it with salt and pepper. Give it a big stir. Allow it to simmer for 10-15 minutes.
  3. To assemble the vegan burrito bowls: Place some brown rice at the bottom of a large bowl. Spoon some burrito mixture on top. Garnish it with tomatoes, peppers, scallions, avocados, and cilantro. Add a dollop (or more) of cashew chipotle cream sauce. Continue with the rest of the bowls. Serve each bowl with lime wedges.



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