Plant-Based Lunch Tacos


I love having a dedicated taco night throughout each week. They are easy and the options are unlimited for bases and toppings. As a “meat” base you can go as simple as just having veggies like broccoli and cauliflower or make a mushroom meat base or walnut taco meat base or even use a vegan sausage or vegan meat substitute. The toppings I like to use range from: lettuce, tomatoes, potatoes, pico de gallo, mango salsa, beans, quinoa, rice, pickled veggies, fresh cilantro, guacamole, and vegan cashew sour crema. And if you are being carb conscious you can opt out of flour or corn tortillas and try a grain free tortilla such as the Siete line that contains chickpea, almond, cashew and cassava/coconut or try a lettuce wrap or jicama tortilla.

Lets start with the vegan cashew sour crema – its super easy – 5 minute recipe and has healthier ingredients than if you were to purchase a sour cream (vegan or non-vegan) in the store! And the sour crema will take on the taste of whatever seasonings you adopt so you can make it savory or sweet.

  • 1 cup raw cashews

  • 1/2 cup water

  • 1 tablespoon lemon juice

  • 3/4 teaspoon apple cider vinegar

  • Pinch of salt

plant-based lunch tacos


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  • Soak all the cashews in hot water for about 10 minutes then drain.

  • In a high-speed blender or food processor add all the ingredients and blend.

  • Blend until the mixture is creamy and be sure to stir so everything gets properly mixed.

  • Serve chilled and keep refrigerated.

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