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–+ servings

Homemade Plant Based Tortillas Recipe (Vegan & Paleo)

plate full of plant based tortillas sitting on marble counter
These tasty vegan cauliflower tortillas are a grain free, paleo substitute for regular tortillas, come together without any eggs or cheese and hold a taco like no other. 
Jennifer Farley
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 10 tortillas (5" each)

Ingredients

  • 1 small head of cauliflower or 3–3/4 cups cauli rice
  • ¼ cup avocado oil
  • ½ cup water
  • ½ cup blanched almond flour
  • ½ teaspoon salt
  • ½ cup arrowroot flour
  • 2 flax eggs instructions below

Instructions

  • Preheat oven to 400 degrees and line two baking sheets with parchment paper.
  • Make the flax eggs by adding two tablespoons of ground flax seeds into a small cup or bowl and stir in ¼ cup filtered water. Let sit for about 10 minutes.
  • If using a whole head of cauliflower, cut into small florets and process in the food processor until you have a rice like texture. If using cauli rice, add to food processor.
  • Add water and oil and pulse in the food processor until you form a mush that looks like mashed potatoes.
  • Add the salt and flours and pulse until blended.
  • Pulse in the flax eggs until mixed.
  • Scoop tortilla mix onto lined baking sheets in desired sizes.
  • Bake on 400 degrees, on center rack, for 20-25 minutes, until slightly golden on top.

Notes

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition

Serving: 1tortilla | Calories: 113kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 118mg | Potassium: 17mg | Fiber: 1g | Sugar: 0.2g | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 0.3mg