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Raw Vegan Tacos

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!

Course Main Course
Cuisine American
Keyword raw tacos, vegan tacos
Yields 8 tacos
Author Dianne Wenz

Ingredients

Taco Filling

  • 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

Guacamole

  • 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

Cashew Sauce

  • 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

Sour Cream

  • 1 ½ tablespoon apple cider vinegar
  • 1 tablespoon lemon juice

Tacos

  • 8– 10 romaine lettuce leaves

Instructions

  1. 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.
  2. 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.
  3. Mix together everything for the cashew sauce in food processor or high-powered blender.
  4. 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.
  5. Add the apple cider vinegar and lemon juice to the rest of the cashew sauce to make sour cream.
  6. 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!