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    You are in: Home / Mexican / Walnut Taco Wraps With Cashew Cheese Recipe
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    Walnut Taco Wraps With Cashew Cheese

    Walnut Taco Wraps With Cashew Cheese. Photo by Prose

    1/1 Photo of Walnut Taco Wraps With Cashew Cheese

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Sharon123's Note:

    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.

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    Units: US | Metric

    Cashew-Cilantro Cheeze

    Ground Walnut Taco Meat


    1. 1
      To make cheeze:
    2. 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. 3
      Makes 1 cup.
    4. 4
      To make meat:.
    5. 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. 6
      Makes 1 cup.
    7. 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!

    Ratings & Reviews:

    • on February 13, 2013


      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. I 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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    • on June 08, 2010


      I've only tried a few raw meals before, but so far this is by far my favorite! I especially loved the cashew-cilantro cheeze. I can imagine using it on other things. The walnut taco meat was slightly lacking as written, but it was easy to jazz it up with some chili powder, garlic powder, onion powder, cayenne, and black pepper. The only other change I made was to make the walnut taco meat first because I thought it would be easier to clean the food processor after that than after the cheeze (I was right). This was EASY to make, and the nuts and avocados made it very filling and satisfying. Made for Veg*an Swap, June 2010.

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    • on January 28, 2010


      Thought this recipe sounded weird, but I tried it at the insistence of my sister. WONDERFUL!!! Only con is it's a little messy with the salsa, but that also depends on the size of the lettuce leaves. We make this often and even my 1 year old and 4 year old love it!

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    Nutritional Facts for Walnut Taco Wraps With Cashew Cheese

    Serving Size: 1 (5578 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 345.1
    Calories from Fat 208
    Total Fat 23.1 g
    Saturated Fat 3.2 g
    Cholesterol 0.0 mg
    Sodium 274.1 mg
    Total Carbohydrate 31.2 g
    Dietary Fiber 16.5 g
    Sugars 8.9 g
    Protein 13.2 g

    The following items or measurements are not included:


    low-sodium salsa

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