This has so much flavour packed in, I could hardly believe how close to meat-based tacos it was! Lots of spice makes it the perfect vehicle for all your favourite raw/vegan taco toppings! It whips up super fast and the recipe can be doubled or quadrupled depending on how many you’re feeding. 

this I just mix a little raw cashew cream (made with the savoury variation) with lemon juice, apple cider vinegar and salt to taste

Recipe by: Gabby Ouimet,
Serves: makes 1 taco
Prep Time: Quick & Easy


1/4 cup walnuts

1/2 tablespoon tamari soy sauce

1/4 teaspoon ground cumin

1/8 teaspoon chili powder

1 large leaf green cabbage

1 avocados

1 roma tomatoes

1 tablespoon mild pico de gallo salsa

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Pulse the first four ingredients in your food processor until the walnuts are in small pieces. Assemble your taco, roll it up and enjoy! I know tacos aren’t usually rolled, but this was so much easier.

You can substitute the cabbage leaves for romaine or collards. I like the cabbage as it's large and easy to roll! Another nice addition is raw cashew sour cream, which I make by combining cashews, lemon juice, apple cider vinegar, and salt to taste in a blender.