Super Easy Vegan Tacos! (Raw + GF)

Raw Vegan Tacos

I LOVE Mexican food, it is definitely one of my favorites, so when I was given the chance to chow down on some raw, vegan tacos I was so excited!  My awesome, new place of work was having a taco potluck to celebrate the start of summer and I was so excited to make a vegan dish for everyone!  I was going to bring in only a couple of items but could not help myself; I ended up making a whole spread! 

I had so much fun making these recipes and seeing all the components come together.  The taco nut meat is so ridiculously yummy you could also use it as a salad topper.  Not to be biased, but I also make the best guacamole! I make it so often it has become a staple in my house; i will eat it as a quick snack with a bunch of veggies when I’m being lazy or serve it with raw crackers. 

These raw vegan tacos are perfect if you are new to raw food and they are a much healthier alternative to the real thing.  They are bursting with flavor and so satisfying you will not walk away hungry.  Even though these seem like a lot of work, they are really not and I had everything ready in a 1/2 hour.

Sure enough these were a BIG HIT at work and everyone was asking me for the recipe so I couldn’t wait to post it on my blog!  Enjoy this amazing Mexican feast I know you will enjoy these tacos as much as my co-workers and I did.

Super Easy Vegan Tacos! (Raw + GF)
Raw, vegan and gluten free tacos made with taco nut meat and lettuce wraps.
Author: Crystal Bonnet
Taco Nut Meat
  • 2 cups raw walnuts
  • 1.5 cups sun-dried tomatoes soaked
  • 2 cloves of garlic
  • 1 1/2 teaspoons cumin
  • 1 teaspoon mesquite powder
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Himalayan salt
Cashew Sour Cream
  • 2 ripe avocados
  • 1 tablespoon lemon juice
  • 1/3 cup cilantro chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
Pico De Gallo
  • 4 roma tomatoes diced
  • 1/2 red onion diced
  • 4 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
Taco Nut Meat
  1. Soak sun-dried tomatoes for 2 - 4 hours and drain.
  2. Combine all ingredients in a food processor and pulse until a chunky consistency forms.
Cashew Sour Cream
  1. Soak cashews for 1 hour, rinse and drain.
  2. Combine all ingredients in a high speed blender until smooth.
  1. Combine all ingredients in a food processor until smooth. If you like a more chunky guacamole, pulse ingredients until combined.
Pico De Gallo
  1. Combine all ingredients in a bowl.
Recipe Notes
Serve with romaine lettuce leaves, butter lettuce leaves or corn tortillas! Recipes can be stored in a mason jar in the fridge for up to 3 days.

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  • Thalia @ butter and brioche
    June 28, 2015 at 4:03 pm

    Love how healthy and delicious these tacos are! Totally need to try the recipe out as your images have definitely made me hungry for Mexican tonight.

    • Crystal
      June 29, 2015 at 3:13 pm

      Thank you Thalia!

  • Janine@Cedar Hospitality
    June 28, 2015 at 11:40 pm

    Hey Crystal, Yous blog is great about tacos recipe and its famous Mexican dish and i would also like to taste this. Thanks for sharing it with us.

    • Crystal
      June 29, 2015 at 3:13 pm

      You’re welcome!

  • Bianca @ ElephantasticVegan
    June 29, 2015 at 2:32 am

    Yummy! Everything looks so good and fresh and healthy. I want to dive right into that Guac! It’s the perfect treat for summer πŸ™‚

    • Crystal
      June 29, 2015 at 3:13 pm

      Thanks Bianca! πŸ™‚

  • Sina
    June 30, 2015 at 1:07 am

    I’ve wanted to make walnut meat for such a long time, but somehow it just never happened! πŸ™‚ I just bookmarked your recipe and will definitely try it on the weekend. πŸ™‚