Raw Vegan Tacos

Refreshing raw vegan tacos made with seasoned walnut taco "meat", fresh pico de gallo, and homemade cashew sour cream for a delicious and wholesome meal that can be made in just 30 minutes.

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Prep Time: 30

Total Time: 30

Servings:

Calories: 346kcal

Author: Sarah McMinn

Ingredients

Walnut Meat

2 cups raw walnuts
¼ cup sun-dried tomatoes, chopped
2 tablespoons chili powder
1 tablespoon dehydrated minced onion
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
pinch of cayenne

Pico De Gallo

1 cup cherry tomatoes, diced
1 jalapeño, minced
juice of 1 lime
2 tablespoons fresh cilantro, chopped
salt to taste

Cashew Sour Cream (optional)

1 cup cashews, soaked 4-6 hours
½ cup water
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
½ teaspoon salt

Extras

12 leaves of romaine lettuce
1 avocado
fresh cilantro

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Instructions

To make the walnut meat, blend all taco meat ingredients in a food processor until walnuts break down into small crumbs. Do not over mix, they will quickly form a paste. Remove from processor and set aside.
Combine the ingredients for pico de gallo and refrigerate until ready to use.
If making cashew sour cream, drain and rinse the cashews. Transfer to a high-speed blender with remaining sour cream ingredients. Blend until completely smooth. Transfer to a small container and refrigerate until ready to use.
To assemble tacos, place 2-3 tablespoons walnut meat on the bottom of a leaf of romaine lettuce. Top with pico de gallo, avocado, fresh cilantro, and cashew sour cream. Once assembled, serve immediately.

Nutrition