Directions

1. Step 1

   To make the vegan jalapeño crema, blend together the softened cashews, Jalapeño Botana Sauce, and water until completely smooth.

2. Step 2

   Place potatoes in a stockpot, cover with cold water, and season generously with sea salt. Bring the water to a boil and cook the potatoes until fork tender.

3. Step 3

   Mash the potatoes with cumin, garlic, and onion. Season with salt and pepper to taste.

4. Step 4

   Gently warm almond flour tortillas until pliable.

5. Step 5

   Place about ¼ cup of mashed potatoes in each tortilla, rolling tightly.

6. Step 6

   Fill a large cast iron skillet with avocado oil halfway, and heat over medium until 350F.

7. Step 7

   Fry each flauta until crisp and golden brown on all sides. Remove to drain on a paper towel.

8. Step 8

   Garnish flautas with iceberg lettuce, jalapeño crema, tomatoes, red onions, and optionally more Jalapeño Botana Sauce.