Tonight, I made raw vegan tacos using walnut “meat” and used Romaine hearts as the shell. I have used walnut before but never made fresh pico de gallo and cashew sour cream. The recipe came from mydarlingvegan.com. Everything came out well but I needed to add a bit more sea salt to the cashew sour cream and let it sit in the refrigerator a bit longer. I also added more cumin and hot sauce to the walnut mix. We fell in love with the pico!
Here’s the recipe:
Ingredients
Walnut Meat
- 2 cups raw walnuts
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons chili powder
- 1 tablespoon dehydrated minced onion
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 tsp salt
- pinch of cayenne
Pico De Gallo
- 1 cup cherry tomatoes, diced
- 1 jalapeño, minced
- juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- salt to taste
Cashew Sour Cream (optional)
- 1 cup cashews, soaked 4-6 hours
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
Extras
- 12 leaves of romain lettuce
- 1 avocado
- fresh cilantro
Instructions
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To make the walnut meat, blessings d 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.
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Combine the ingredients for pico de gallo and refrigerate until ready to use.
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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 small container and refrigerate until ready to use.
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To assemble tacos, place 2-3 tablespoons walnut meat on the bottom of a leaf of romain lettuce. Top with pico de gallo, avocado, fresh cilantro, and cashew sour cream. Once assembled, serve immediately.
We definitely will be making this again!
Kristina Hamlett writes to connect, heal, and be a force for change. 