Prep Time
35 minutes
Cook Time
0 minutes
Yield
4 Servings
Ingredients
1 cup walnuts (raw)
1 tablespoon soy sauce (nama shoyu, raw and unpasteurized)
1⁄8 teaspoon chipotle powder
1 teaspoon cumin, ground
1 teaspoon olive oil, extra virgin
1⁄2 cup cashews (raw, soaked 4 hours in water, rinsed)
lemon juice (of 1/2 a lemon)
1 teaspoon apple cider vinegar
5 tablespoons water
1⁄2 bell pepper, red (finely chopped)
1 cup tomato, cherry (chopped)
1⁄2 bell pepper, yellow sweet (or orange, finely chopped)
1⁄2 onion, red (or 4 green onions, minced)
1⁄4 cup cilantro (chopped)
1⁄2 clove garlic (minced)
lime juice (of 1/2 a lime)
1 teaspoon honey (raw)
1 tablespoon olive oil, extra virgin
pinch salt
lettuce (large leaf)
Instructions
Walnut Taco Mix:
Combine walnuts with 1 tsp olive oil in a food processor and pulse just to mix. Don't over blend or you'll end up with walnut butter!
Cashew "Sour Cream":
Combine soaked and rinsed cashews with apple cider vinegar in a food processor and blend adding 1 Tbsp of water at a time until the desired consistency is reached.
Raw Salsa:
Whisk garlic, lime juice, honey, olive oil, and salt in the bottom of the bowl and set aside.
Cut up the veggies, chop the cilantro, and add everything to the bowl. Fold to combine and let sit for 10 minutes to let flavors blend.
To assemble tacos:
Top large lettuce leaves with walnut taco mix, cashew sour cream, raw salsa and any other toppings you'd like (avocado, sweet potato, mango, etc).