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!
raw tacos, vegan tacos
1cupraw sunflower seeds, soaked in water for 2 hours, rinsed and drained
¼cupsundried tomatoes, soaked in water for 2 hours, rinsed and drained
1teaspoonapple cider vinegar
1jalapeno, seeded and chopped
Chopped cilantro, optional
1 ½cupsraw cashews, soaked in water for 2 hours, rinsed and drained
½ to 1jalapeno pepper, seeded and chopped (vary amount depending on how much heat you like)
1teaspoonchipotle powder, or to taste
¼teaspoonred pepper flakes, or to taste
1 ½tablespoonapple cider vinegar
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!