Walnut Tacos with Sour Cream and Salsa
These raw tacos are packed with flavour and goodness, and are incredibly simple to make.
SERVES 4
Taco Mix
- 100g (3.5 oz) walnuts
- ½ finely diced red pepper
- 1 tsp extra virgin olive oil
- 1 tsp cumin
- ¼ tsp chipotle paste
- 1 tsp garlic salt
- 1 tsp sweet paprika
- 1 tsp extra virgin olive oil
- 1 tbsp soy sauce
- Pinch cinnamon
Vegan sour cream and chive
- 75g (2.6 oz) raw cashews
- Juice of ½ lemon
- 1 tsp apple cider vinegar
- 6-7 tbsp water
- 2 tsp nutritional yeast
- Small bunch chives (chopped)
Salsa
- 2 ripe tomatoes
- ¼ red onion
- Handful fresh coriander
- ¼ red chilli (chopped and deseeded)
- Squeeze of lime juice, to taste
- Pinch rock salt
- Pinch black pepper
To serve
- Romaine or gem lettuce leaves
- Put the all of the taco ingredients apart from the red pepper into a food processer and pulse until you have a texture resembling large bread crumbs. Remove from the blender and stir through the diced red pepper. Set aside.
- Soak cashews in water for 15 minutes.
- While the cashews are soaking, prepare the salsa. Dice the tomatoes and red onion. Remove the stalks and roughly chop the coriander leaves. Add the chopped chilli, lime juice, salt and pepper and combine.
- For the sour cream, drain the cashews and place in a high-speed blender with the lemon juice, cider vinegar, nutritional yeast and water. Blend until smooth. Stir through the chopped chives.
- Serve in lettuce cups, assembling with the taco mix, topped with salsa and sour cream.
Om Magazine
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