I LOVE Mexican food, it is definitely one of my favorites, so when I was given the chance to chow down on some raw, vegan tacos I was so excited!  My awesome, new place of work was having a taco potluck to celebrate the start of summer and I was so excited to make a vegan dish for everyone!  I was going to bring in only a couple of items but could not help myself; I ended up making a whole spread!

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I had so much fun making these recipes and seeing all the components come together.  The taco nut meat is so ridiculously yummy you could also use it as a salad topper.  Not to be biased, but I also make the best guacamole! I make it so often it has become a staple in my house; i will eat it as a quick snack with a bunch of veggies when I’m being lazy or serve it with raw crackers.

These raw vegan tacos are perfect if you are new to raw food and they are a much healthier alternative to the real thing.  They are bursting with flavor and so satisfying you will not walk away hungry.  Even though these seem like a lot of work, they are really not and I had everything ready in a 1/2 hour.

Sure enough these were a BIG HIT at work and everyone was asking me for the recipe so I couldn’t wait to post it on my blog!  Enjoy this amazing Mexican feast I know you will enjoy these tacos as much as my co-workers and I did.

Raw Vegan Tacos

Super Easy Vegan Tacos! (Raw + GF)

Crystal Bonnet
Raw, vegan and gluten free tacos made with taco nut meat and lettuce wraps.


Taco Nut Meat

  • 2 cups raw walnuts
  • 1.5 cups sun-dried tomatoes soaked
  • 2 cloves of garlic
  • 1 1/2 teaspoons cumin
  • 1 teaspoon mesquite powder
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Himalayan salt

Cashew Sour Cream


  • 2 ripe avocados
  • 1 tablespoon lemon juice
  • 1/3 cup cilantro chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Pico De Gallo

  • 4 roma tomatoes diced
  • 1/2 red onion diced
  • 4 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt


Taco Nut Meat

  • Soak sun-dried tomatoes for 2 - 4 hours and drain.
  • Combine all ingredients in a food processor and pulse until a chunky consistency forms.

Cashew Sour Cream

  • Soak cashews for 1 hour, rinse and drain.
  • Combine all ingredients in a high speed blender until smooth.


  • Combine all ingredients in a food processor until smooth. If you like a more chunky guacamole, pulse ingredients until combined.

Pico De Gallo

  • Combine all ingredients in a bowl.


Serve with romaine lettuce leaves, butter lettuce leaves or corn tortillas! Recipes can be stored in a mason jar in the fridge for up to 3 days.