Raw Vegan Walnut Tacos
Prep time
Total time
These raw vegan walnut tacos are crunchy, colorful, and bursting with flavor. Topped with raw chipotle cream, they are a crowd pleaser for sure!
Recipe type: Main Course
Cuisine: Raw, Vegan
Serves: 12-14 tacos
  • 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
  1. 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. :)
  2. 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.
  3. 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.
  4. Chipotle Cream - Soak the cashews for two hours or overnight, then drain.
  5. 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.
*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/