As my experience with raw cuisine grows I discover amazing and unique flavors from totally unexpected ingredients. This dish delivers exactly that and was so much fun creating. “Nuts, no, wow…” After the first bite, you’ll realize there’s not enough for everyone.

Mexican cuisine is one of my favorites… And let me tell you, you can never have too many tacos! These crispy bite-size treats burst with robust flavor that is unique and familiar at the same time.

Refreshing, flavorful and simply delicious… But don’t take my word for it, judge for yourself!

Walnut Tacos


  • 1 tomato, chopped
  • 1/2 ripe avocado, chopped
  • Small bunch of cilantro, leaves only
  • Miniature romaine lettuce cups

For The Walnut Taco “Meat”

  • 1 cup walnuts
  • 1/3 cup sun-dried tomatoes, soaked for at least 2 hours
  • 1 roma tomato
  • 1 Tbsp extra virgin olive oil
  • 1 tsp Jalapeno chili powder
  • 1 tsp cumin powder
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper

For The Citrus Cashew Sauce

  • 1/2 cup raw cashews, soaked for 20 min
  • 1/3 cup + 1 Tbsp water
  • 1 large garlic clove, mashed
  • 1 1/2 tsp lime or lemon juice
  • 1 tsp Nutritional Yeast
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Drain sun-dried tomatoes and pat dry.

Place walnuts and salt in a food processor first. Pulse to break the nuts down until crumbly. Add remaining ingredients and blend until the mixture is well incorporated. Set a side.

Combine and blend all ingredients for cashew sauce and set a side.

In the lettuce cups spread taco “meat” and top it with tomatoes, avocado and cilantro. Drizzle the sauce and serve along side with Holy Guacamole and Mango Salsa.

Taco “meat” and cashew sauce can be prepared day in advance. Serving 8-12 small tacos.


Walnut Tacos