¾cupraw cashews, soaked for at least 2 hours and drained
splashapple cider vinegar
3tbspof filtered water, plus extra if necessary
Spiced Walnut “Meat”
1heaped cupmixed raw nuts and seeds(I used walnuts, almonds + sunflower seeds)
sea salt and ground black pepper, to taste
1smallcabbage, leaves removed and cut into “shells”
6-8chard or romaine leaves, cut into palm-size pieces
1ripe avocado, peeled, pitted and sliced
extra taco seasoning
extra chopped cilantro
Make the corn salsa: in a medium bowl, combine the corn kernels, lime juice, salt + pepper and red onion. Toss to combine. Let this sit for a while, about 15 minutes, stirring here and there. Add the tomatoes and cilantro and stir to combine. Check the mixture for seasoning and set aside.
Make the cashew sour cream: drain the cashews and place them in a blender pitcher. Add all of the other ingredients and blend on high until a smooth paste is achieved. You may have to scrape down the sides a couple times and add some extra water. Once the mixture is smooth and tasting creamy and slightly sour, store it in a bowl or squeeze bottle in the fridge.
Make the spicy nut and seed crumble: throw all of the ingredients in a food processor and pulse the mixture until a chunky paste forms. Season it to your liking, scrape into a bowl and set aside.
To serve: lay the cabbage leaves on a platter. Line them with the chard pieces. Divide the spicy nut + seed mixture among the shells. Then, scoop some corn salsa into each shell as well (there will probably be extra). Garnish each taco with some sliced avocado, cashew sour cream, a little dusting of chili and some extra cilantro. Enjoy!
You could probably swing the cashew sour cream in a food processor instead of a blender. Just might be a touch more chunky--still so tasty though!