These raw vegan tacos are crunchy, savory, and full of bold flavor—no cooking required. Wrapped in crisp lettuce leaves and loaded with a walnut “taco meat,” they’re ideal for clean eating, warm weather, or an 80% raw lifestyle.
🕒 Prep Time
20 minutes
🔥 Cook Time
0 minutes (no-cook)
⏱ Total Time
20 minutes
🍽 Servings
2–3 servings (6–8 lettuce wraps)
🥬 Ingredients
Lettuce Wraps
- 6–8 large romaine or butter-lettuce leaves, washed and dried
Walnut Taco Filling
- 1 cup raw walnuts
- 1 cup finely chopped mushrooms
- 2 tablespoons sun-dried tomatoes (soaked if dry)
- 1 tablespoon tamari or coconut aminos
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 tablespoon lime juice
Fresh Toppings
- 1 avocado, diced or mashed
- ½ cup diced tomato
- ¼ cup red onion, finely chopped
- Fresh cilantro, chopped
- Lime wedges
Optional Cashew Lime Crema
- ½ cup raw cashews, soaked and drained
- 2 tablespoons lime juice
- ¼ cup water
- Sea salt, to taste
🧑🍳 Directions
- Prepare the Lettuce Wraps
Separate lettuce leaves, rinse thoroughly, and pat dry. Set aside on a plate. - Make the Taco Filling
Add walnuts, mushrooms, sun-dried tomatoes, tamari, spices, and lime juice to a food processor. Pulse until crumbly and evenly mixed—do not over-process. - Prepare the Cashew Crema (Optional)
Blend soaked cashews, lime juice, water, and salt until smooth and creamy. Adjust thickness as needed. - Assemble the Tacos
Spoon walnut taco filling into each lettuce leaf. Top with avocado, tomato, red onion, and cilantro. - Finish & Serve
Drizzle with cashew crema if using and serve with fresh lime wedges. Enjoy immediately for best texture.
🌱 Tips
- Use butter lettuce for softer wraps or romaine for extra crunch
- Add shredded carrot or chopped bell pepper for extra color
- Store taco filling separately for up to 24 hours in the fridge
