Vegan Strawberry Tamales

Delicious recipe for moist vegan strawberry tamales created by Dora Stone from Dora’s Table. Coconut oil replaces the traditional lard used to make tamales. Fresh strawberries and strawberry jam give them loads of flavor.

2 cups Strawberries, cut into chunks
2 cups Almond milk, warm
1 cup (8 oz.) Vegan butter, room temperature (IMPORTANT NOTE: we substituted chilled coconut oil because we are unable to get vegan butter in Mexico. The tamales still turn out great!)
½ cup Sugar, granulated
1 ½ tsp. Baking powder
1 tsp. Salt, kosher
4 cups (1 lb. 2oz) Masa harina
1 cup Water, warm
1 ½ cup Strawberry jam
30 Corn husks, dried

View the full recipe at Mexican Food Journal →