These delicious raw vegan tacos are full of flavor, easy to make, and are SOS-Free! This dish is great for a quick dinner or a light and healthy lunch!
Course Main Course
Cuisine Mexican
Prep Time 30 minutesminutes
Soaking Time 1 hourhour
Total Time 30 minutesminutes
Servings 15tacos
Calories 171kcal
Author Dr. Julie Jack
Ingredients
15romaine lettuce leaves
Taco "Meat"
1cupraw walnuts
1 cupcremini mushrooms
3/4cupsun-dried tomatoespre-soaked for at least 1 hour
2tablespoonssalt-free taco seasoning
sea salt to taste (optional)
Cashew Sour Cream
1cupraw cashewspre-soaked for at least 30 minutes
1tablespoonlemon juice
1teaspoonapple cider vinegar
sea salt to taste (optional)
Guacamole
2ripe avocados
1/2cupred onionsfinely chopped
1/2tablespoon lime juice
1tablespoonfresh cilantrofinely chopped
1/2jalapeno pepper seeded and minced
sea salt to taste (optional)
Pico de Gallo
2tomatoesfinely chopped
1/2white oniondiced
1/4cupfresh cilantro finely chopped
1teaspoonjalapeno pepperseeded and minced
2tablespoonslime juice
sea salt to taste (optional)
Instructions
Taco "Meat"
Blend all the ingredients for the taco meat in a food processor with the "S" blade until well incorporated.
Cashew Sour Cream
Blend all of the ingredients for the cashew sour cream in a high-speed blender until you've reached a smooth consistency.
Guacamole
Mix together the guacamole ingredients in a small bowl.
Pico de Gallo
Mix together the pico de gallo ingredients in a small bowl.
Assemble
To assemble the tacos, take each romaine lettuce and place a thin layer each of the taco meat, guacamole, pico de gallo, and finally the cashew sour cream. Wrap up the romaine lettuce and enjoy!