Ingredients

For the taco “meat”:

• 1 cup walnuts
• 1/2 cup sun dried tomatoes, soaked over night
• 1 tablespoon raw nut butter (NOT peanut. I used cashew.)
• 1/4 small onion
• 2 cloves garlic
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Sea salt
• Fresh cracked black pepper

For the cashew sour cream:

• 1/4 cup cashews, soaked over night
• 2-3 tablespoons almond milk
• 1 teaspoon fresh lemon juice
• Pinch of sea salt

To assemble:

• Raw taco “meat”
• 1 head lettuce
• raw vegetables
• cashew sour cream
• fresh cilantro
• lime wedges

Directions

For the taco “meat”:

1. Add walnuts, sun dried tomatoes, nut butter, onion, garlic, chili powder, cumin, sea salt, and pepper to a food processor. Pulse until mixture is crumbly and looks similar to ground meat.

For the cashew sour cream:

1. Add soaked cashews, almond milk, lemon juice, and salt to a blender. Blend until COMPLETELY smooth.

To assemble:

1. You can use any type of large leafed green/lettuce. I used romaine. Rinse lettuce and lay leaves out flat. Add a few spoonfuls of “taco meat”. The add fresh, raw vegetables. Tomatoes, avocado, cucumbers, corn, etc. Drizzle on some cashew sour cream, squeeze some lime, and garnish with fresh cilantro.
2. Enjoy!