Luna Mitchell
When I first went vegan, tacos were the thing I missed most. Ground beef, cheese, sour cream — it felt impossible to recreate. Then I discovered walnut meat, and everything changed. The first time I made these for my very skeptical brother, he ate four of them and didn’t believe me when I told him there was no meat. That’s when I knew I’d nailed it.
Ingredients
Walnut “Meat”
- 2 cups raw walnuts
- 1 tbsp coconut aminos
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne
Cashew Lime Crema
- 1 cup raw cashews (soaked 2 hrs)
- ½ cup water
- Juice of 1 lime
- 1 clove garlic
- Salt to taste
To Serve
- Corn tortillas
- Pico de gallo
- Sliced avocado
- Shredded cabbage
- Fresh cilantro
- Lime wedges
Instructions
- Make walnut meat: Pulse walnuts in food processor until crumbly (not paste). Add spices and coconut aminos, pulse to combine. Sauté in skillet 5-7 min until fragrant.
- Make crema: Blend soaked cashews, water, lime juice, garlic, and salt until silky smooth.
- Warm tortillas: Char slightly over gas flame or in dry skillet.
- Assemble: Tortilla → walnut meat → toppings → drizzle of crema → cilantro → squeeze of lime!
