Made with sunflower seeds, these raw vegan tacos are both very delicious and highly nutritious! Along with guacamole, dairy-free nacho cheese, and cashew sour cream, they’re the ultimate Taco Tuesday meal!
Don’t let the long ingredients list here fool you – these raw vegan tacos are easy to make, and they don’t take very much time to put together. They’re pretty versatile, so if you don’t have an ingredient, such as one of the spices, they’ll still be delicious. The different components can be made ahead of time and put together in the evening, so they’re a perfect meal for a busy weeknight, and since they don’t require any heat to cook, they’re also a great option for sweltering summer days.
The “meat” in these raw vegan tacos is made with sunflower seeds. You’ll need to do a little planning in advance, because the sunflower seeds should be soaked for a few hours before hand. Then simply place the seeds in a food processor along with some spices and sun-dried tomatoes, and your taco filling is done!
I’ve topped my tacos with a quick and easy guacamole, a cashew-based cheese, and cashew-based sour cream. If making them all seems to daunting, you can use store-bought toppings. The cashew cheese is so smooth and creamy, it’s worth the effort though.
You may have some guacamole or cheese sauce leftover, but they’re both so tasty that I don’t think you’ll mind. Enjoy them with tortilla chips, cut vegetables, or with a salad.
Iv’e used romaine lettuce leaves for “tortillas” in these tacos. Collard, chard, and cabbage leaves with work just as well. If you’re in the mood for a partially raw meal, you can always make the filling and serve it in corn tortillas.
These raw vegan tacos are the perfect meal for swelteringly hot summer days.
Raw Vegan Tacos
Made with sunflower seeds, these raw vegan tacos are both very delicious and highly nutritious! Along with guacamole, dairy-free nacho cheese, and cashew sour cream, they're the ultimate Taco Tuesday meal!
- 1 cup raw sunflower seeds, soaked in water for 2 hours, rinsed and drained
- ¼ cup sundried tomatoes, soaked in water for 2 hours, rinsed and drained
- 1 teaspoon apple cider vinegar
- 1 teaspoon tamari
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 2 avocados, diced
- 2 tablespoons lime juice
- ½ teaspoon sea salt
- 1 clove garlic, minced
- 1/2 cup diced tomato
- 1 tablespoon minced onion
- 1 jalapeno, seeded and chopped
- Chopped cilantro, optional
- 1 ½ cups raw cashews, soaked in water for 2 hours, rinsed and drained
- ½ cup water (add more if needed)
- 1 ½ tablespoons lemon juice
- 1 teaspoon sea salt
Nacho Cheese Sauce
- ½ red bell pepper, roughly chopped
- 2 tablespoons nutritional yeast
- 1 garlic clove, minced
- ½ to 1 jalapeno pepper, seeded and chopped (vary amount depending on how much heat you like)
- 1 teaspoon onion powder
- 1 teaspoon chipotle powder, or to taste
- ¼ teaspoon red pepper flakes, or to taste
- 1 ½ tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 8– 10 romaine lettuce leaves
Pulse all of the taco meat ingredients together in a food processor until the sunflower seeds are ground and the sundried tomatoes are chopped. Scrape down the sides as needed. This could take several minutes. Set aside until ready to use.
To make the guacamole, mash the avocados in a medium-sized bowl, and then fold in the rest of the ingredients. Adjust the spices and salt to taste. Set aside until ready to use.
Mix together everything for the cashew sauce in food processor or high-powered blender.
To make the nacho cheese sauce, take half of the cashew sauce and blend in the cheese sauce ingredients, using a food processor or high-powered blender. You can mix by hand of a chunkier sauce.
Add the apple cider vinegar and lemon juice to the rest of the cashew sauce to make sour cream.
To assemble the tacos, place the sunflower seed meat into a lettuce leaf. Top with guacamole, and then drizzle with nacho cheese sauce and sour cream. Enjoy!
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