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Raw and Vegan Tacos with Corn Salsa & Cashew Sour Cream

5 from 5 reader reviews
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
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Ingredients

Corn Ceviche Salsa

  • 2 cobs corn, kernels removed
  • ⅓ cup lime juice
  • sea salt and ground black pepper, to taste
  • ¼ cup finely diced red onion
  • 1 cup grape tomatoes, quartered
  • small handful chopped cilantro

Spiced Walnut “Meat”

  • 1 heaped cup mixed raw nuts and seeds (I used walnuts, almonds + sunflower seeds)
  • sea salt and ground black pepper, to taste
  • 1 tablespoon taco seasoning
  • 1 teaspoon avocado oil
  • 1 teaspoon coconut aminos

Assembly

  • 1 small cabbage, leaves removed and cut into “shells”
  • 6-8 chard or romaine leaves, cut into palm-size pieces
  • 1 ripe avocado, peeled, pitted and sliced
  • lime wedges
  • extra taco seasoning
  • extra chopped cilantro
  • vegan sour cream, for serving

Instructions

  • Make the corn salsa: in a medium bowl, combine the corn kernels, lime juice, salt + pepper and red onion. Toss to combine. Let this sit for a while, about 15 minutes, stirring here and there. Add the tomatoes and cilantro and stir to combine. Check the mixture for seasoning and set aside.
  • Make the cashew sour cream: drain the cashews and place them in a blender pitcher. Add all of the other ingredients and blend on high until a smooth paste is achieved. You may have to scrape down the sides a couple times and add some extra water. Once the mixture is smooth and tasting creamy and slightly sour, store it in a bowl or squeeze bottle in the fridge.
  • Make the spicy nut and seed crumble: throw all of the ingredients in a food processor and pulse the mixture until a chunky paste forms. Season it to your liking, scrape into a bowl and set aside.
  • To serve: lay the cabbage leaves on a platter. Line them with the chard pieces. Divide the spicy nut + seed mixture among the shells. Then, scoop some corn salsa into each shell as well (there will probably be extra). Garnish each taco with some sliced avocado, cashew sour cream, a little dusting of chili and some extra cilantro. Enjoy!

Equipment

Recipe Notes

  • You could probably swing the cashew sour cream in a food processor instead of a blender. Just might be a touch more chunky--still so tasty though!
Raw and vegan tacos are super vibrant with greens for wrapping, a spicy and hearty walnut “meat”, salsa, and creamy cashew sour cream.