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Delicious & Easy Raw Vegan Tacos

Tiffany
These raw vegan tacos are so easy to make, delicious, and packed with nutrients!
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Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Course Main Course
Cuisine Raw
Servings 8 Tacos

Ingredients
  

  • 8 Romaine Lettuce Leaves long leaves for taco shells
  • 1 Cup Sunflower seeds or walnuts, soaked overnight
  • 1/4 - 1/3 cup Coconut Aminos to taste, adds color and umami
  • 1/2 Cup Red Cabbage shredded
  • 2 Tomatoes roma or cherry
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cumin
  • 1 Teaspoon Italian Seasoning
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1/3 Cup Cashew "cheese" recipe linked in article
  • Salt to taste

Instructions
 

  • Start with soaking your sunflower seeds (or walnuts) overnight. This is to help release the phytic acid found in all nuts and seeds that may cause indigestion. In a food processor or blender, put your seeds, coconut aminos, and dry seasonings and pulse for a few seconds until a crumbly "meat" like texture has been achieved.
  • Slice your red cabbage into thin strips and chop your tomatoes into tiny cubes. Feel free to add other raw toppings like jalapeño for a kick! Now, carefully peel away long strips of your romaine lettuce and wash/dry them to prepare for our taco shells.
  • Here's where the fun part starts! Load up your tacos with the taco "meat" first, red cabbage, tomatoes, and a generous dollop of that cashew "cheese" sauce. I also sprinkled a lot of coconut aminos for extra flavor too, enjoy!