Preheat oven to 450°F
Clean and prepare vegetables.
Line two baking sheets with silicone baking matts.
Combine the remaining ingredients in a large bowl. Whisk to combine.
Add vegetables to the bowl and toss to coat.
Place the vegetables on the baking sheets in one layer.
Bake for 15 minutes, stirring after 10 minutes.
Turn oven to 425°F. Stir again and bake for another 5 minutes or until tender.
While the vegetables are grilling, warm the tortillas. Wrap in a tea towel and place in a covered casserole dish. Keep warm until ready to serve.
Serve with Guacamole https://veggiefestchicago.org/recipe/guacamole/, Cashew Tofu Sour Cream, salsa, and choice of veggies like shredded lettuce, diced tomatoes, diced sweet onions, diced jalapeño peppers, and sliced black olives.
Set all of the condiments on the table with the fajitas and let everyone build their own.
Note: Aquafaba is the liquid that covers canned beans. Use garbanzo beans for a neutral color and flavor. Drain the liquid from the beans to replace the oil. Save beans for another recipe.
Some vegetables may cook faster than others. Watch carefully and remove from baking sheets and keep warm until the other vegetables are cooked.
Blend all ingredients in a high-speed blender until smooth. Taste and adjust seasonings.
Chill and serve in your favorite recipe.
Note: If you don’t have a high-speed blender, cover the cashews with water and soak for 4 hours or overnight. Drain and add to remaining ingredients and blend until smooth.