How To Make Vegan Tamales

Masa for tamales is typically made with manteca (lard) and a meat-based broth, but plant-based tamales are just as delicious and can easily be made to appeal to every palate and dietary preference. This recipe for vegan tamales from Mariana Alvarado of Masazul uses vegetable broth, with refined coconut oil as the fat, and a delicious filling of rajas con elote, topped with cashew crema. The filling combines the sweetness of fresh corn with a bit of kick from roasted poblano peppers, and the vegan cashew crema provides a decadent, creamy balance. As always, we're using masa harina for the tamal dough, which lends an especially delicate, tender texture to the tamales.
Recipe: https://masienda.com/blogs/learn/vega...


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⏱ Timestamps ⏱
0:00 Intro
0:08 Ingredients and Tools
0:28 Make the poblano and corn filling
1:32 How to char, peel, and deseed your poblanos
2:30 Make vegan cashew crema
3:42 Make tamal masa
5:00 The ideal masa consistency/taste
5:30 Make the tamales
6:10 Spread masa on corn husk
6:38 Add filing to tamal
6:55 Fold tamales
7:37 How to steam your tamales
7:55 Add tamales to pot
8:58 How to know your tamales are done
9:04 Add vegan cashew crema
9:12 Taste test

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