Having recently returned from an amazing trip to LA, I’ve always had a love of Mexican food (or anything with avocado on it, really). So when I first read about this recipe for raw vegan tacos on one of my favorite plant-based blogs, My New Roots, I was definitely intrigued, although a little skeptical–no cheese? No guac?! Rather than using tortillas, the recipes uses swiss chard wraps, rather meat it uses a surprisingly hearty spiced walnut base, and rather than using cheese it uses a super smooth and creamy “cashew” sour cream. The result is a heart-healthy, low carb, yet filling meal that offers a huge boost of Omega 3’s for
Fortunately, I’ve done all the tasting work for you (don’t worry, it was my first time having raw vegan too) and can attest that these are hands down one of the BEST meals I’ve ever had. This dish is so wonderfully colorful and festive, but even better it’s so packed with flavor that you won’t even notice that it doesn’t use the traditional ingredients. The walnut base is surprisingly hearty, the zesty pepper salsa adds the perfect bit of crunch, and the creamy avocado and sour cream on top made it absolutely heavenly.
If you’re looking for cooking inspiration and want to try something a little different and extra nourishing, THIS is it. Happy cooking!
First, you’ll need to do a little chopping prep to make the tacos easy to assemble and to add that extra kick of rich flavor.
Once your veggies are all set (look at that gorgeous color!), toss with lime juice and set aside.
Rinse your chard leaves (kale, spinach leaves, or bibb lettuce would all work here) and pat dry. Meanwhile, prep your walnut mix, and blend together cashews, water, and vinegar together to make your “sour cream.” Adding more water will give you a thinner sauce that you can drizzle on top.
Once all three components have been prepared, spoon walnut mix onto your wrap and add your desired amount of salsa on top. Add avocado, sour cream, and lime juice to taste. Enjoy!
Note: Follow this link for the full recipe.
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