Walnut Taco Wraps With Cashew Cheese |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Tacos filled with a delicious, rich cheeze made of cashews and cilantro, topped with crumbled nut meat ! The cheeze keeps for 3-4 days in the fridge and the nut meat for up to a week. You may also scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers! The walnut mix is also good sprinkled over salad or soup! Great raw food! Adapted from Delicious Living magazine. Ingredients:
1 1/2 teaspoons garlic, about 2 cloves |
1/2 teaspoon sea salt |
1 cup raw cashews |
2 1/2 tablespoons fresh lemon juice (1 lemon) |
1/4 cup fresh cilantro leaves, packed |
1/4 cup filtered water |
1 cup raw walnuts |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1/2 teaspoon liquid, aminos such as bragg's essential amino acids or 1/2 teaspoon soy sauce |
1 pinch sea salt, to taste |
8 small-to-medium romaine leaves |
1/2 cup natural low-sodium salsa, any flavor |
1 avocado, pitted and sliced |
Directions:
1. To make cheeze:
2. Place garlic and salt in a food processor; process into small pieces. Add cashews and process into paste. Add lemon juice, cilantro, and water and process to mix well. Set aside.
3. Makes 1 cup.
4. To make meat:.
5. Place walnuts, cumin, coriander, liquid aminos, and salt in a food processor. Process into small pieces until the mixture looks like ground meat. Be careful not to overprocess, it will turn into butter.
6. Makes 1 cup.
7. Scoop 2 tablespoons cashew mixture down the inside spine of each romaine leaf. Sprinkle with 2 tablespoons walnut mixture. Add salsa and avocado slices. Wrap and serve. Enjoy!
|
|