Healthy Vegan Taco Recipe!

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This morning I had a blast showing folks on WCAX Channel 3 how to create a healthy spin on a family favorite: taco night! Watch the clip here and grab the recipe below!

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Walnut Taco Mix


1 cup raw walnuts

1 Tbsp. nama shoyu (raw, unpasteurized soy sauce)

1/8 tsp. ground chipotle pepper (or more if you like it spicy!)

1 tsp. ground cumin

1 tsp. extra virgin olive oil


Put all ingredients in a food processor and pulse just to mix. Don’t over-blend, you want to keep it crumbly!

Cashew “Sour Cream”


½ cup raw cashews

juice of ½ lemon

1 tsp. apple cider vinegar

5 Tbsp. water (approx.)


Put all ingredients except water in a high speed blender or food processor and blend, adding water at little bit at a time until the desired consistency is reached. If you want a thicker cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)

Salsa Fresca


1 cup chopped tomatoes

½ red bell pepper, chopped fine

½ orange or yellow bell pepper, chopped fine

½ red onion, minced

¼ cup chopped cilantro

½ clove garlic, minced

juice of ½ lime

1 tsp. raw honey (optional)

1 Tbsp. extra virgin olive oil

salt and pepper to taste


Whisk the garlic, lime juice, honey, olive oil  in a small bowl and set aside. Cut up the veggies into small pieces, chop the cilantro and add everything to the bowl. Mix to combine, add a touch of salt and pepper to taste and let sit for at least 10 minutes to allow the flavors to meld – also tastes great when left to marinate overnight!

Other Raw Taco elements

ripe avocados (about ½ per person)

cabbage, collard,  kale, romaine, or spinach leaves instead of tortillas

limes for squeezing

extra cilantro for sprinkling

roasted sweet potatoes

fresh sliced mango

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