Crispy Tacos Recipe

Enjoy this delicious, healthy, taco recipe. Don’t be surprised if your loved ones scream out with delight: “Dios Mio! This is good!”


1 cup raw walnuts

½ cup sunflower seeds

1 cup mushrooms

1.5 teaspoon cumin

1.5 teaspoons coriander

2 teaspoons nama shoyu (or tamari if gluten free, but not raw)

1 clove garlic

¼ teaspoon sea salt

1/8–1/4 teaspoon cayenne to taste


Taco Meat Directions: Add the nuts and seeds to your food processor and pulse into small pieces. Add the remainder of ingredients and process until smooth but still some small pieces of nuts. Take the mixture and place 6–8 handfuls on dehydrator paraflexx sheets. Each handful should look like the middle 1/3 of a burger with the height of a macaron or a haystack cookie (1” or so). Dehydrate at 115 degrees for 2–4 hours. You can also go without the dehydrator and place directly into your tacos, but we like the “ground beef” texture and warmth that dehydrating provides. Stores 1–2 weeks, also freezable.

6–8 red cabbage leaves “taco shells”

1 ripe avocado, sliced or chopped

½ lime—squeeze on top of each taco

1 medium tomato sliced, or 10 cherry tomatoes quartered

¼ bunch of arugula

2–4 sliced scallions

If you like it hot:
( jalapeño slices (or Sriracha—not raw)

Prepare to serve: Place cabbage shells on a large plate. Crumble 1 portion (or spread if you haven’t dehydrated) of taco meat in the shell. Add a handful of arugula, then several generous slices of avocado and tomato. Spoon on a generous helping of the cheeze. Drizzle the vegan sour cream, then the chopped scallions and jalapeños (optional), and add a squeeze of the lime to top. Make it look pretty.



Jalapeño Cheddar Cheeze Sauce:

1.5 cup cashews

1.5 red/orange bell pepper, deseeded

Juice of one lemon (3 tablespoons)

3/4 cup nutritional yeast

1 jalapeño, de-seeded

1.5 teaspoon sea salt (or to taste)


Jalapeño Cheddar Cheeze Sauce Directions: Soak cashews for several hours. Walnuts also work well here, giving it a slightly more cheddary flavor. Add all the ingredients to a food processor and let it do its thing for a few minutes until smooth and creamy. You can store this sauce in the fridge about 5 days, and it’s also freezable. For more spice, add an additional jalapeño, or prepare without it of you don’t like spicy. Note: without the seeds, the jalapeño is surprisingly mild.


Raw Vegan Sour Cream:

1 cup cashews (soaked 2–4 hours)

½ teaspoon probiotics (or 2 caplets taken out of their capsule)

1 teaspoon unpasteurized light miso paste (you can also use ½–¾ teaspoon nama shoyu (or tamari – not raw – in a pinch)

¼ teaspoon salt

3 tablespoons lemon juice (about 1 lemon)

¾–1 cup of water


Raw Vegan Sour Cream Directions:

Place all ingredients and ½ of the water in a food processor and process until smooth and creamy. Add additional water as needed (less water = thicker consistency). Place in a covered container and refrigerate for at least 2 hours. Vegan sour cream will thicken as it chills. Keeps 3–4 days in the fridge, also freezable.


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