This gives you everything you need for a Mexican meal
Taco "Meat"
1 cup raw walnuts
1 Tbsp. nama shoyu (raw, unpasteurized soy sauce)
1/8 tsp. ground chipotle pepper (or more if you like it spicy!)
1 tsp. ground cumin
1 tsp. extra virgin olive oil
Cashew “Sour Cream”
½ cup raw cashews
juice of ½ lemon
1 tsp. apple cider vinegar
5 Tbsp. water (approx.)
Raw Salsa
1 cup chopped cherry tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ red onion or 4 green onions, minced
¼ cup chopped cilantro
½ clove garlic, minced
juice of ½ lime
1 tsp. raw honey
1 Tbsp. extra virgin olive oil
pinch of sea salt
Other Raw Taco elements:
ripe avocados (about ½ per person)
cabbage, collard, kale, romaine, or spinach leaves
limes for squeezing
extra cilantro for sprinkling
Taco "Meat"
Put all ingredients in a food processor and pulse just to mix
Don’t over-blend, or you will end up with walnut butter!
Cashew “Sour Cream”
Put all ingredients except water in a high speed blender or food processor and blend
adding water one tablespoon at a time until the desired consistency is reached
if you want a thick cream, use less water, for a thinner sauce, use more.
(You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)
Raw Salsa
Whisk the garlic, lime juice, honey, olive oil and sea salt in the bottom of a bowl and set aside
Cut up the veggies into rather small pieces, chop the cilantro
add everything to the dressing bowl
fold to combine
let sit for at least 10 minutes to allow the flavours to meld.