Raw Vegan Tacos

Raw Vegan Tacos

These raw vegan tacos are packed with nutrients and require no cooking at all! Drizzle with cashew sour cream for the perfect easy vegan lunch or dinner.

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Mexican-inspired food is so easy to veganise – from bean chillis to nachos laden with salsa and guac, there are so many ways to create a filling yet flavour-packed meal. But this recipe goes one step further, by offering a raw vegan alternative to tacos.

This recipe is ideal for anyone wanting to avoid wheat tortilla wraps or fried corn tacos. And the walnuts make a brilliant meat alternative to mince, by adding a lovely crunch as well as healthy fats. Because this dish is raw, you’ll enjoy the maximum amount of nutrients.

 

What is raw veganism?

A raw vegan does not eat any animal products, nor do they eat processed or cooked foods. This might sound extreme, but raw fruit and vegetables have a host of health benefits.

When food is heated, key vitamins and minerals are depleted and gut-friendly enzymes can be destroyed.

Of course, all of us will eat raw foods on a standard vegan diet, such as salad leaves, peppers, cucumber, garlic, slaw, apples, bananas, berries and so on. But a raw vegan diet takes this one step further and no foods are heated above 46 degrees Celsius (115 degrees Fahrenheit).

 

What is walnut meat?

There are some genius ways to recreate the taste and texture of meat and using walnuts is one of them. Once blended or finely chopped, walnuts provide a dish with firm, meaty texture. They also take on the flavour of other things easily. This dish uses spices such as cumin and paprika to give the walnut ‘meat’ that classic taco taste.

Walnuts are packed with antioxidants and are a great source of plant-based Omega-3 fatty acids. They are also anti-inflammatory and can boost energy levels.

Tip: Store your walnuts in an air-tight container in the fridge to preserve them for longer. Walnuts can also be kept in the freezer for up to 12 months.

 

Total Time: 30 minutes

Prep Time: 30 minutes

Calories: 349

Servings: 4

Rating:  

Total Time: 30 minutes

Calories: 349

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the taco mix
  • 25 25 g walnuts
  • 1/2 a red pepper, finely diced
  • 0.5 0.5 tsp extra virgin olive oil
  • 0.5 0.5 tsp ground cumin
  • 1/2 tsp chipotle chilli paste
  • 0.5 0.5 tsp garlic salt
  • 0.5 0.5 tsp sweet paprika
  • 0.25 0.25 tbsp soy sauce
  • a pinch of cinnamon
  • For the sour cream
  • 18.75 18.75 g raw cashews
  • 1/2 a lemon, juice only
  • 0.25 0.25 tsp apple cider vinegar
  • 6-7 tbsp water
  • 0.5 0.5 tsp nutritional yeast
  • small bunch of chives, chopped
  • For the salsa
  • 0.5 0.5 ripe tomatoes
  • 1/4 of a red onion
  • 1/4 of a red chilli, chopped
  • a handful fresh coriander
  • pinch of salt and pepper, to taste
  • a squeeze of lime juice, to taste
  • To serve
  • Romaine or gem lettuce leaves

Method

  1. Place all the taco ingredients, apart from the red pepper, into a food processor and pulse until you have a texture resembling large bread crumbs.
  2. Remove from the blender and stir through the diced red pepper, then set aside.
  3. Soak the cashews in water for 15 minutes. While the cashews are soaking, prepare the salsa. Dice the tomatoes and red onion. Remove the stalks and roughly chop the coriander leaves. Add the chopped chilli, lime juice, salt and pepper and combine.
  4. For the sour cream, drain the cashews and place in a high-speed blender with lemon juice, apple cider vinegar, nutritional yeast and water. Blend until smooth, then stir through the chopped chives.
  5. Serve in lettuce cups, topped with salsa and sour cream.

Each 333g serving provides: 27g Fat, 3.3g Saturates, 23g Carbohydrate, 9g Sugars, 8g Fibre, 11g Protein, 0.72g Salt.

 

Love Mexican food? Try making another one of our vegan taco recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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