I love Mexican food, but I’m currently not eating meat/dairy/gluten, so that doesn’t leave much in the Mexican repertoire. So I was pretty excited when a friend sent me this recipe for raw vegan tacos.
I tried them out tonight, and they are nothing short of awesome. They are seriously one of the best meals I have ever made, vegan or otherwise. In fact, I think I actually like them better than the regular meat-and-cheese tacos I used to make!
The ingredients list is a little longer than most of the recipes I post here, but don’t let that scare you off. When you look a little closer, you can see that it’s mostly just nuts mixed with some spices. You may have to buy a few things you don’t normally have on hand, but for me it was totally worth it, because I definitely plan on making these again.
Total prep time was about 40 minutes, but most of that time was spent processing the cashew cheese sauce. It was similar to the process for the almond butter recipe I posted yesterday, but the cashew paste had more of a doughy texture. I might try adding the water earlier next time. Also, I recommend making the walnut filling first, because the cashew sauce really gunked up my food processor.
Cashew-Cilantro “Cheese” Sauce (makes 1 cup)
- 1 1/2 teaspoons garlic, about 2 cloves
- 1/2 teaspoon salt
- 1 cup raw cashews
- 1 1/2 tablespoons lemon juice (1 lemon)
- 1/4 cup fresh cilantro leaves, packed
- 1/4 cup water
Place garlic and salt in food processor and process into small pieces. Add cashews and process into paste. Add lemon juice, cilantro, and water; process to mix well. Set aside.
When done, the cashew sauce looked like this. It smelled awesome and had a great creamy texture. Who knew you could do such amazing things with cashews?
Ground Walnut Taco “Meat” (makes 1 cup)
- 1 cup raw walnuts
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon liquid aminos, such as Bragg’s Essential Amino Acids, or soy sauce
- Pinch of sea salt, to taste
Place all ingredients in food processor and process until the mixture looks like ground meat. Do not over process.
To make tacos: Place 2 tablespoons each of cashew sauce and walnut filling into a romaine leaf. Top with natural salsa and avocado slices. Wrap and serve.
The combination of flavors and textures was really excellent. They were a bit messy, though, so I resorted to eating them with a fork. They were also surprisingly filling. I didn’t think nuts inside a lettuce leaf would fill me up, but it did. I had three wraps and probably should have stopped at two.
Give this raw food recipe a try … you will not be disappointed!