Raw Vegan Tacos Recipe by Brooklyn Cooking

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.

Add minced garlic, lime juice, coconut nectar, a pinch of sea salt, and olive oil into a mixing bowl and whisk together.

Let the dressing sit for about 10 minutes.

Add chopped cherry tomatoes, red bell pepper, yellow bell pepper, red onion, and cilantro to the dressing and mix well.

In a food processor, combine raw walnuts, ground chipotle pepper, cumin, and coconut aminos.

Pulse the mixture until it resembles ground beef or turkey, stopping to check the consistency as needed.

In a high-speed blender, combine cashews, lemon juice, apple cider vinegar, and 1/3 cup water to make the cashew cream, adjusting water for desired consistency.

Assemble the tacos by tearing off the leafy part of the lettuce leaves to use as taco shells.

Fill each lettuce leaf with walnut meat and salsa, then top with avocado and cashew cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens