Let’s start with the cashew cream, shall we? Place the cashews in a medium bowl and cover with 1 cup of filtered water. Let the nuts soak for at least 2 hours or overnight. Strain the nuts and transfer them to the bowl of a food processor. Add ¾ cup filtered water, along with the chipotle, adobo sauce, honey, lime juice and a good pinch of kosher salt. Process for several minutes, scraping down the sides a few time if necessary, until the cream is very smooth. Taste and season with extra salt if you like. Refrigerate until ready to use.
In a small bowl, combine the chipotle pepper, garlic, cumin, chili powder, black pepper, salt, honey and lime juice. Briefly set aside.
Clean the mushrooms by wiping each cap with a damp paper towel. Remove the stems, and gently scrape out the dark gills on the underside of each cap with a spoon. Slice each cap into ½-inch pieces.
Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. When hot, add the portobellos and cook for 7-8 minutes until tender and lightly browned. Transfer the mushrooms to a bowl.
Return the skillet to the heat and add the remaining tablespoon of oil. When hot, add the bell peppers and onions. Cook for 10-12 minutes until tender (but not mushy!) and lightly charred in places.
Add the portobellos back to the pan along with the prepared spice mixture. Cook for 2 more minute and remove from the heat.
Warm those tortillas! (You can do this by placing each one directly on a burner for 5-10 seconds per side OR simply wrap them in a damp paper towel and microwave them for 15-20 seconds.)
Pile the fajita mixture onto the warm tortillas. Top with cashew cream and fresh cilantro if you’re into it.