Portobello Fajitas with Vegan Sour Cream

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You can’t go wrong with fajitas. Especially these super quick and delicious Vegan Portobello & Zucchini Fajitas with Cashew Sour Cream! Next time you are craving some satisfying Mexican food, make it yourself and make your body happy by skipping all the oil and extra sodium. 

vegan fajitas mushroom taco

These plant-based fajitas are awesome because they are oil-free, gluten-free, plant based, and loaded with flavor! Portobello mushrooms are the perfect substitute for meat in this vegan fajita recipe. 

The key to the perfect fajita is to not overcook the veggies. You want them to be soft, but still a tiny bit firm. Feel free to season them to your preference with spices like cumin, smoked paprika, chili powder, and garlic powder. Garnish with fresh cilantro and drizzle with Vegan Cashew Sour Cream and hot sauce! 

The Cashew Sour Cream is super simple, all you need is a blender. Serve the fajitas with some rice and beans and you’re good to go!

I hope you enjoy this recipe! 

Portobello Fajitas with Vegan Sour Cream

vegan fajitas mushroom taco
  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Yield10 Fajitas


    Vegan Cashew Sour Cream

    • 2 cups raw cashews (preferably soaked for 2 hours, to make blending easier)
    • 1/2 cup unsweetened plain non-dairy milk
    • 2 TBSP apple cider vinegar
    • 2 TBSP nutritional yeast
    • 1/2 tsp onion powder
    • 1/2 tsp salt


    • 1 red bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 1 small onion, sliced
    • 2 large Portobello mushrooms, sliced
    • 1 zucchini, sliced lengthwise with a peeler
    • 1 tsp cumin
    • 1 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1/4 tsp salt
    • Pepper to taste
    • Hot sauce to taste (optional)
    • 10 tortillas
    • Fresh cilantro


    Vegan Cashew Sour Cream


    Add all the Vegan Cashew Sour Cream ingredients to a high speed blender. Blend until super smooth. Set aside.

    Fajita Veggies


    Saute the veggies in a large non-stick skillet over medium/high heat with a bit of water for 5 minutes. Stir frequently to prevent sticking.


    Add the spices and mix until the veggies are well coated. Cook for another couple minutes, until the veggies are softened but still a bit firm. Remove from heat.


    Build your fajitas and drizzle with the Vegan Cashew Sour Cream and garnish with fresh cilantro. 


    Enjoy immediately!

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