How to Make Raw Vegan Tacos

zucchini

🥗Healthier: cucumber

💰Cheaper: cabbage

Cabbage provides a crunchy texture and is often less expensive.

nut cheese

🥗Healthier: cashew cream

💰Cheaper: tofu

Tofu is a budget-friendly alternative that can mimic creaminess.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Pinto beans are often less expensive and can be used in similar dishes.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Banana peppers are milder and can be found at lower prices.

Rinse cherry tomatoes and slice them into very small pieces.

Peel the mango and cut it into small pieces.

Soak nuts overnight and strain the juice before using them.

Add 1/2 cup of sunflower seeds and 1/2 cup of walnuts to a food processor.

Add 4 sun-dried tomatoes to the food processor.

Squeeze in the juice of half a lemon.

Add 1/4 teaspoon of pink Himalayan salt, smoked paprika, red cayenne pepper, and cumin to the food processor.

Blend the mixture and stop to push down the ingredients to form a patty-like texture.

Prepare a cashew dressing by soaking 1 cup of cashews and adding them to a blender.

Add half a lemon, 1/2 teaspoon of salt, and water to the blender until it just covers the cashews.

Blend the cashew mixture until smooth.

Chop cilantro and red onion finely.

Use little gem lettuce as taco shells.

Assemble the tacos by adding the walnut and sunflower seed mixture, mango, tomatoes, onion, cilantro, and cashew dressing into the lettuce cups.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens