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Super Easy Vegan Tacos! (Raw + GF)
Raw, vegan and gluten free tacos made with taco nut meat and lettuce wraps.
Author
Crystal Bonnet
Ingredients
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
1/2
cup
raw cashews
soaked
1/3
cup
water
1/2
teaspoon
lemon juice
1/2
teaspoon
apple cider vinegar
3/4
teaspoon
nutritional yeast
1/4
teaspoon
salt
Guacamole
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
Instructions
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.
Guacamole
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.
Notes
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.