Raw tacos and corn chips

By the time dinner comes around, all I often feel like is a light but tasty meal. I first made raw tacos in January when I was detoxing as I was sick of eating virtually the same salad day in, day out. Much to my surprise, it was full of flavours that complemented one another and was really easy to make.

I realise there are many individual parts that make up this recipe but it is definitely worth the effort!

Nutritional yeast flakes used to give a the ‘cheeze’ a cheesy flavour

Nutritional yeast is packed with protein and is ideal for vegans and vegetarians. It is rich in vitamin B 12 and other minerals including iron, magnesium and zinc. You can buy nutritional yeast from most health food stores.

What the raw cashew nut ‘cheeze’ should look like

By soaking the cashews in water for at least two hours (I like to soak them for 8), it ensures the ‘cheeze’ is creamy and processes together easily.

Raw nut ‘meat’ mixed with spices

The raw nut ‘meat’ should resemble ground meat once processed and mixed with all the spices. It really is full of flavour and the consistency of the nuts work well with the ‘cheeze’.

Trying to convince even the biggest meat eaters is easy with this meal. My Dad, who loves his meat, was a huge fan! That is definitely saying a lot!! 

A healthy, light dinner is served

The raw nut ‘meat’ and cashew nut ‘cheeze’ will keep in the fridge in a sealed container for up to 4 days. The salad and guacamole should be eaten by the following day.

Raw tacos and corn chips

Serves 4 (generously)

Ingredients:

Raw cashew nut ‘cheeze’

  • 1 garlic clove
  • 1 tsp salt
  • 2 cups cashews, soaked in water for at least 2 hours
  • 1 TBSP nutritional yeast
  • 1 TBSP fresh lemon juice
  • 1/4 cup water
  • Spring onion finely sliced for decoration

Raw nut ‘meat’

  • 1 cup walnuts
  • 1 cup almonds
  • 1 TBSP cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp salt
  • 2 TBSP olive oil

Guacamole

  • 1 ripe avocado
  • 1 spring onion, finely sliced
  • 1/2 lime, juiced
  • salt
  • pepper

Salad

  • 1 green capsicum, cut into cubes
  • 1 red or orange capsicum, cut into cubes
  • 1 cucumber, cut into cubes
  • 1 TBSP parsley, finely chopped
  • 1 spring onion, finely sliced
  • 1/2 lemon, juiced
  • 2 TBSP olive oil
  • 1 garlic clove, minced
  • salt
  • pepper

Other

  • 12 medium romaine lettuce leaves, washed and dried
  • 1 bag corn chips

Method:

To make ‘cheeze’

  1. Place garlic and salt in a food processor; process into small pieces. Add cashews and process into a paste. Add lemon juice and water and process to mix well. Set aside in a bowl and decorate with spring onion.

To make ‘meat’

  1. Place walnuts and almonds in a food processor. Process into small pieces until the mixture looks like ground meat. Be careful not to over-process as it will turn into butter.
  2. In a bowl combine ground nuts, cumin, paprika, coriander and salt. When combined add olive oil and mix well. Set aside in a bowl.

To make guacamole

  1. Scoop out avocado flesh and place in bowl.
  2. Add spring onion and lime juice. Mash until at a smooth consistency.
  3. Season with salt and pepper, and set aside in a bowl.

To make salad

  1. Mix capsicums, cucumber, parsley and spring onion in a bowl.
  2. In a separate bowl, mix lemon juice, olive oil, garlic, salt and pepper. Whisk until well combined.
  3. Dress the salad with the lemon juice mix and toss until it is all coated.

To eat tacos

  1. Scoop 1 TBSP salad down the inside spine of each romaine leaf. Sprinkle with 1 TBSP ‘cheeze’ and 1 TBSP ‘meat’. Add guacamole. Enjoy!

Raw taco all ready to be eaten

Just look at all the bright colours of the ingredients! You can’t help but feel healthy after eating this meal!

Have you ever had raw tacos before?

2 thoughts on “Raw tacos and corn chips

  1. Pingback: Falafel lettuce wraps with homemade hummus and guacamole | emma lauren

  2. Pingback: Vegan spelt pizza | emma lauren

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