I love raw vegan walnut tacos. They’re crunchy, colorful, and bursting with flavor. I first tried them at a restaurant called Sage in Los Angeles. Those were delicious, but these are even better! The raw chipotle sour cream is to die for. The best part is, this entire recipe takes less than 30 minutes, including the sauce.
Can we please take a moment to talk about how GORGEOUS this cabbage is? I am pretty much obsessed anything purple, especially purple foods, but this cabbage is on a whole different level. I can’t stop staring.
There is something so satisfying about making food with such rich, vibrant plants. Vegan or not, you can’t deny the appeal of such lively dishes. Another major perk of these raw vegan walnut tacos? How amazing you feel after eating them. Seriously, these raw tacos will fill you up but won’t weigh you down. They make the perfect lunch, dinner, or snack! I brought some to a beach picnic the other day and they completely hit the spot.
I have been wanting to make chipotle sour cream for some time, but I didn’t want to use a processed dairy replacement. The idea for this recipe came to me in a stroke of genius. I usually keep soaked cashews on hand in the fridge or freezer for quick recipes. One day I threw some into my Vitamix with some pico de gallo and spices and the rest is history. It’s so easy y’all! I like to keep this on hand for vegan tacos and quesadillas, but it’s super delicious on just about everything.
- 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
- 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.
Did you like this recipe? Share it with your friends! Or better yet, try making these Raw Vegan Walnut Tacos and post a photo of your creation on Instagram with the tag #carrotsandflowers 🙂 It will seriously make our day!