Sour Cream
2 cups raw cashews soaked for at least an hour, or raw macadamia nuts soaked 4-6 hrs
1 cup water
½ cup extra virgin olive oil
1/3 cup lemon juice
1 ½ tsp Real salt
Add all ingredients to Vitamix or other high speed blender. Blend until smooth and creamy.
Taco “Meat”
2 cups raw walnuts
2 cups raw sunflower seeds
½ cup extra virgin olive oil
½ tsp garlic granules
1 ½ tsp chili powder
2 Tbsp cumin
1 Tbsp coriander
1 Tbsp Braggs liquid aminos
1 tsp nama shoyu or tamari
1 tsp Real salt
I love it when I get the chance to get together with other raw foodies and have a pot luck. We always have so much fun talking, sharing experiences, and eating each other’s amazing food creations! This recipe for romaine tacos is from my friend Linda who creating this by referring to recipes she already had and then adjusting them a bit to coordinate with what ingredients she had on hand. Genius!
Not only is this recipe amazingly delicious, almost every ingredient is from your pantry so it’s great to make when you haven’t got time to shop. Thank you Linda.
*This recipe makes a lot so you may want to half it the first time*
Soak the nuts and seeds for an hour or so (optional). Drain nuts. Add all ingredients to food processor and pulse chop until it looks similar to ground beef in texture.
To serve, spread sour cream on romaine leaf. Add nut meat and any other toppings such as tomatoes and avocados.
My favorite way to eat this is as a taco salad. I just throw in some chopped romaine lettuce, spinach and spring mix in a large bowl and top it with the “meat”, sour cream, avocado and tomato. It’s fast, easy, and delicious.
If you happen to end up with extra sour cream, you can use it as a spread for raw sandwiches or add a few spices to it to create a dressing for your next salad.
