Pumpkin Cheese & Jackfruit Taquitos

Pumpkin Cheese & Jackfruit Taquitos made with a creamy and flavorful cheese sauce of pumpkin and cashews. The perfect vegan dish for your holiday party appetizer or weeknight dinner. 

Vegan | Gluten-free | Soy-free

Fall-themed Taquitos. Send tweet. 

November hits & everything turns into pumpkin flavor, and I have absolutely no problems with that. While I love the classic pumpkin recipes, I also love finding new & creative ways to work pumpkin into my recipes. I’ve been craving to make my original taquitos recipe, but I’ve been so busy lately that I’ve barely spent time in the kitchen but to make recipes for the blog. So I thought “Hey, if they’re pumpkin mac & cheese, there can be pumpkin cheese & jackfruit taquitos.”

Made with cashews & pumpkin puree, this vegan cheese sauce is set to deliver the creamiest & most flavorful taquitos ever, complete with some seasoned pulled jackfruit. The sauce also doubles as a perfect dip for chips as well as a sauce that can replace regular cheese sauce in most recipes. 

Note:

• Try them fried instead of baked, for an even crispier taquito.
• Sprinkle a little bit of cinnamon to the cheese sauce to really get into pumpkin season.
• You can make these ahead and then warm them up again in the oven.
• Want the cheese sauce to have a deeper flavor? Use roasted garlic instead of raw garlic.
• Leftovers? Store in an airtight container in the refrigerator for up to 3 days. 
• To keep this recipe gluten-free, use gluten-free tortillas. 

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Pumpkin Cheese & Jackfruit Taquitos

Rating: 5.0/5

( 1 voted )

Prep Time: 20 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Pumpkin Cheese Sauce

• 3 tbsp pumpkin puree
• ½ cup cashews, softened
• 1-3 cloves of garlic
• Seasonings to taste: salt, pepper, onion powder & garlic powder
• 1tbsp nutritional yeast
• ½ cup unsweetened plant-based milk of choice, plus more if needed

Jackfruit

• 1 can of jackfruit
• ½ tbsp avocado oil, or olive oil
• Seasonings to taste: salt, pepper, onion powder, garlic powder & paprika.

Others:

• 8-10 6in flour or corn tortillas
• Dipping sauce of choice; I chose unsweetened coconut yogurt which doubles as sour cream.

Procedure

1. Preheat oven to 400F, and line a baking tray with parchment paper.
2. Drain jackfruit from a can, and rinse well. Remove all of the seeds, and transfer them to a bowl. Shred jackfruit, and mix in the oil & seasonings. Allow marinating for about 10 minutes.
3. While the jackfruit is marinating, prepare the cheese sauce. To a high-speed blender, add pumpkin puree, cashews, garlic, plant-based milk, seasonings to taste & nutritional yeast. Blend until completely smooth.
4. Assemble your taquitos. Add a spoonful of the cheese sauce in the center of the tortilla & a spoonful of the marinated jackfruit. Roll your tortilla into a taquito, and place it on the baking tray. Repeat with other tortillas, until all of the jackfruits are used.
5. Bake the taquitos for about 15 minutes or until golden.
6. Serve with your favorite dipping sauce, and ENJOY!

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