These raw vegan walnut tacos are crunchy, colorful, and bursting with flavor. Topped with raw chipotle cream, they are a crowd pleaser for sure!
Author: Carrots and Flowers
Recipe type: Main Course
Cuisine: Raw, Vegan
Serves: 12-14 tacos
Ingredients
1 head purple cabbage
1 cup raw chipotle sour cream
2 large avocados
1 cup pico de gallo
¼ cup micro greens
2 limes
Walnut Taco Meat
3 cups walnuts
2 small mangos or 1 large, chopped
1 chopped yellow or orange pepper
1 cup chopped green onion
3 tablespoons olive oil
3 tablespoons tamari
1 tablespoon oregano
1 tablespoon cumin
½ tablespoon chili powder
½ tablespoon maple syrup
¾ teaspoon sea salt
⅛ teaspoon smoked paprika
Raw Chipotle Cream
1 cup raw cashews
1 cup pico de gallo
½ teaspoon chili powder
¼ teaspoon sea salt
Instructions
Carefully peel the cabbage leaves apart, then rinse and pat dry. You will have leftover pieces that are too small for a taco wrap. Save them for cole slaw or to eat with hummus. :)
Combine the nuts, mango, pepper, green onion, olive oil, tamari, and all spices into the bowl of a food processor. Pulse until desired consistency, about 4-5 times.
Spread 1 tablespoon of chipotle cream on each cabbage leaf. Add a scant ¼ cup of walnut mixture, then top each taco with chopped avocado, pico de gallo, and micro greens. Serve with sliced lime on the side.
Chipotle Cream - Soak the cashews for two hours or overnight, then drain.
In a high powered blender, combine the cashews with the pico de gallo and spices. Blend until smooth and creamy. This will keep up to 5 days in the fridge.
Notes
*Time does not reflect soaking of the cashews. I like to soak cashews overnight and store them in the freezer to save time!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/raw-vegan-walnut-tacos/