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Raw and Vegan Tacos with Corn Salsa & Cashew Sour Cream

Raw and vegan tacos are super healthy with greens for wrapping, a spicy, protein-rich walnut “meat”, salsa, and creamy cashew sour cream.
Cuisine Dairy-free, Egg-Free, Gluten-Free, Grain-Free, Paleo, Plant-Based, Raw Vegan, Special Diets, Sugar-Free, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, Almonds, apple cider vinegar, cabbage, cashews, chard, cherry tomatoes, chili, corn, fall, lemon, lime, red onion, spring, summer, sunflower seeds, walnuts, winter
Prep Time 30 minutes
Total Time 30 minutes
Servings 4


Corn Ceviche Salsa

  • 2 cobs corn, kernels removed
  • cup lime juice
  • sea salt and ground black pepper, to taste
  • ¼ cup finely diced red onion
  • 1 cup grape tomatoes, quartered
  • small handful chopped cilantro

Cashew Sour Cream

  • ¾ cup raw cashews, soaked for at least 2 hours and drained
  • 3 tablespoons lemon juice
  • splash apple cider vinegar
  • pinch sea salt
  • 3 tbsp of filtered water, plus extra if necessary

Spiced Walnut “Meat”

  • 1 heaped cup mixed raw nuts and seeds (I used walnuts, almonds + sunflower seeds)
  • sea salt and ground black pepper, to taste
  • 1 tablespoon taco seasoning
  • 1 teaspoon avocado oil
  • 1 teaspoon coconut aminos


  • 1 small cabbage, leaves removed and cut into “shells”
  • 6-8 chard or romaine leaves, cut into palm-size pieces
  • 1 ripe avocado, peeled, pitted and sliced
  • lime wedges
  • 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!