Ingredients
-
-
1 1/2
-
1/2
-
1
-
2 1/2
-
1/4
-
1/4
-
-
1
-
1 1/2
-
1 1/2
-
1/2
-
1
-
8
-
1/2
Directions
Walnut Taco Wraps With Cashew Cheese, 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 , Yummy and creative I think next time I would use less lemon and less cilantro for the cheeze, as I found it a bit overpowering used red cabbage leaves, which were nice, but I was also thinking about using collards and making a burrito out of it Topped with Tapatio and Sriracha, which worked nicely Thanks!! Definitely easy to make and will be making them again
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Steps
|
1
Done
|
To Make Cheeze: |
|
2
Done
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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
Done
|
Makes 1 Cup. |
|
4
Done
|
to Make Meat:. |
|
5
Done
|
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
Done
|
Makes 1 Cup. |
|
7
Done
|
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! |
