I originally wrote this post in February 2014, but since then I have made some tweaks to the recipes to make them my own and improve them. I served these at a workshop I did today, and my coworkers LOVED them. One person even said she likes them better than regular tacos 🙂
When I think of tacos, I think of the crunchy, salty Old El Paso shells filled with seasoned ground beef and variety of other toppings, like cheese, salsa, and sour cream. Some of those toppings are healthy, but others aren’t. Instead of giving up tacos, why not put a new, healthier spin on them?!
One of the things I enjoy most about what I do is reinventing our favorite comfort foods, so they are healthier but just as (if not more!) delicious and flavorful.
I prepared the “meat” and “cream” for today’s Taco Tuesday lunch for my coworkers, and it was a HUGE hit! Skeptics and believers alike raved about these tacos and dairy-free sour cream, so I’m going to share with you the recipes for how to make them!
The secret ingredient in the “meat”? Walnuts!
- 2 cups raw walnuts
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon coriander
- 1/2 teaspoon garlic powder
- Pinch cayenne powder
- 2 tablespoons tamari (wheat-free soy sauce) – You can find this in the Asian section of most grocery stores or online. Use coconut aminos to make this dish paleo.
- 1 head of baby Romaine lettuce (use one leaf as the taco “shell”)
Add your own toppings, including but not limited to the following:
- Dairy-free sour cream (below!)
- Black or pinto beans
- Brown rice
- Diced onions
- Diced avocados
- Diced tomatoes
Put all of the ingredients in a food processor and pulse until it resembles the size and texture of ground meat!
Now, on to the sour cream! 🙂
Since I stopped consuming milk products a few years ago for health reasons, I’ve had to find alternatives to the creamy goodness of dairy, and I’ve been happy with the recipes and options I’ve tried. I will be devoting several blog posts in the future to some of my favorite deliciously dairy-free recipes, but for today, we’re going to spotlight a recipe for sour cream…without the cream.
The secret ingredient? Cashews!
Cashews can be used as a base for creamy, dairy-free sauces, dips, spreads, and even cheesecakes (Zia’s makes the best!). When you soak cashews overnight in water, they get really soft and can be blended together with savory ingredients to create a delicious, dairy-free alternative to sour cream.
- 1 cup raw cashews, soaked overnight and then rinsed and drained
- 2-3 tablespoons fresh-squeezed lemon juice (start with 2 T then taste and add a third if needed. I prefer just under 3 tablespoons)
- 3 teaspoons raw apple cider vinegar
- 1/4 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1/4 cup water (or more for desired consistency)
Put all ingredients in the blender and blend until smooth. I had to use the tamper for my Vitamix to push it down.
**If you don’t have a high speed blender, you will likely need to stop a few times to scrape down the sides and might need to add a bit more water to thin it out.
The taco “meat” should be able to last a few days in the fridge, since there are no cooked ingredients in it, and the sour cream will likely be good for up to a week.