Vegan Raw Tacos With Cashew Sour Cream And Walnut Taco Meat Food
VEGAN RAW TACOS WITH CASHEW "SOUR CREAM" AND WALNUT TACO "MEAT"
Categories Tomato Vegetable No-Cook Low Carb Low Fat Vegetarian Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Healthy Vegan Raw
Number Of Ingredients 23
Steps:
- Salsa Whisk the garlic, lime, honey, olive oil, and sea salt in to bottom of a bowl and set aside. Combine the chopped vegies with the dressing and allow to sit for at least 10 minutes. Cashew "Sour Cream" Put all the ingredients for the sour cream EXCEPT WATER in high speed blender or food processort and blend, adding water one tablesppon at a time untile the desired consistency is reached. Walnut Tacot "Meat" Put all ingredients in a food processor and pulse just to mix. Don't over blend or you will end up with walnut butter. Use, collard, spinach, lettuce or kale as taco shell. Layer meat, salsa, sour cream.
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- Make the corn salsa: in a medium bowl, combine the corn kernels, lime juice, salt + pepper and red onion. Toss to combine. Let this sit for a while, about 15 minutes, stirring here and there. Add the tomatoes and cilantro and stir to combine. Check the mixture for seasoning and set aside.
- Make the cashew sour cream: drain the cashews and place them in a blender pitcher. Add all of the other ingredients and blend on high until a smooth paste is achieved. You may have to scrape down the sides a couple times and add some extra water. Once the mixture is smooth and tasting creamy and slightly sour, store it in a bowl or squeeze bottle in the fridge.
- Make the spicy nut and seed crumble: throw all of the ingredients in a food processor and pulse the mixture until a chunky paste forms. Season it to your liking, scrape into a bowl and set aside.
- To serve: lay the cabbage leaves on a platter. Line them with the chard pieces. Divide the spicy nut + seed mixture among the shells. Then, scoop some corn salsa into each shell as well (there will probably be extra). Garnish each taco with some sliced avocado, cashew sour cream, a little dusting of chili and some extra cilantro. Enjoy!
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5/5 (3)Total Time 30 minsCategory Main Course, Main DishCalories 346 per serving
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5/5 (3)Total Time 30 minsCategory Main Course, Main DishCalories 346 per serving
- 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.
- 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.
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