Day 17: Vegan Tamales

Hi guys!! Hope you are having an amazing Sunday! Today we woke up in Tucson. We had such an amazing wedding shoot yesterday with those amazing and extremely talented people. First of all, if you are a Tucson or Phoenix bride you have to have Heather Von Houten & Artists do your make up & hair. These girls are just lovely to be around and are very serious with their craft. Heather, Renee & Rebekah are dolls. I have never felt more beautiful.

If you are looking for a photographer in Tucson who will make you feel comfortable and is a positive ball of energy look no further than Kimberly Gaister. Additionally, Nathanael Tenney was very sweet,kind, professional and definitely someone to keep in mind as well. 🙂

Today we made vegan tamales!!! We’d been talking about it all week and could not wait to make them!


Here’s our massive masa bowl. 🙂


The wimpy vs spicy green chilis.


Vegan cheeeeseeee. Yum!


During boiling…


DONE! ❤ sooooo good…

Here is the recipe we followed:

What you need:

  • 4 cups Maseca corn flour
  • 2 tsp baking powder
  • 1 tsp. salt
  • 1 cup olive oil
  • 3 cups water
  • 1 16-oz. bag dried corn husks, soaked in warm water
  • 2 cups vegan cheese of your choice
  • 1 16-oz. can green chilis


  1. In a large mixing bowl, whisk together the corn flour, baking powder, and salt. Add the canola oil and water and stir well. The corn masa should be soft enough to mold, so add more water if necessary.
  2. To assemble the tamales, scoop 1 to 2 tablespoonfuls of the masa into a corn husk and smooth out, spreading to the narrow ends of the husk, until about 1/2-inch thick. Make sure the masa is centered on the husk and not too close to the wide ends of the husk.
  3. Place 1 tablespoonful of the cheese and 1 tablespoonful of the green chili in the center of the masa. Fold the narrow ends of the husk up to the center, then fold the wide ends together and the bottom end upward to enclose the filling so it doesn’t spill.
  4. (Optional: Tear up a different husk and use the strips to tie the folded end in place.)
  5. Repeat with the remaining husks until you’ve used all the dough.
  6. To steam the tamales, fill a steaming container with 1 to 2 cups of water (it’s easiest to use a steamer, rice cooker, or crock pot for this, but you can also use a pot on the stove). Place the tamales on a rack above the water (make sure they don’t touch the water), cover the steaming container with aluminum foil, and bring the water to a simmer over medium-low heat. Cook the tamales until the dough is firm and not sticky, about 45 to 50 minutes depending on how fast your stovetop cooks.
  7. Remove from the steaming container and let cool for 5 to 10 minutes.
  8. Enjoy the amazing tamales with some enchilada sauce or by themselves. 🙂

*This recipe will make you about 12. Go ahead and double or triple depending on how many you’d like to make!

Please let me know if you make these! I’d love to know what you think! ❤ Have a great night and see you tomorrow. ❤

*Big shout out to my mother-in-law for being amazing and making these with us. You are wonderful! 🙂



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Ashley is a vegan flight attendant sharing her personal style, lifestyle and adventures with all of you! For inquiries or collaborations please email

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