Vegan Tacos With Avocado Crema
Recipe created and written by Sara Ayesh of White Wine Red Kitchen
Now more than ever it is super important to stretch our groceries as far as they can go. For us, that looks like a lot of vegetarian and vegan meals. They are an excellent way to use up vegetables, canned foods, and herbs that may be hanging out in your fridge too long...anyone else or is that just me? These vegan tacos combine walnuts and mushrooms to make up the “taco meat” and we topped it with an Almond Avocado Crema.
The JOI Almond base can be used for so many incredible things. Its subtle flavor but undeniably creamy texture lends so well to this sour cream substitute. By mixing it with the bright green avocado and a bit of cilantro we have created the perfect vegan taco topping. Its light yet creamy and totally delicious.
You can take these vegan tacos and assemble them on your favorite corn tortillas or fill up a lettuce cup! The walnuts pack the taco with protein and so does the added scoop of almond base in the avocado almond crema. It’s a Taco Tuesday match made in heaven!
2 cups walnuts
1 cup baby bella mushrooms
¼ red onion
½ red bell pepper
2 tablespoons taco seasoning
1 tablespoon soy sauce or coconut aminos
Almond Avocado Crema
2 tablespoons JOI almond base
¼ cup water
2 tsp cumin
Handful of cilantro leaves
½ tsp salt
Juice of 1 lime
How To Make It
- To make the walnut taco meat, place all ingredients into a food processor and pulse 15 to 20 times until everything is finely chopped and incorporated.
- In a skillet over medium high heat add 1 tablespoon of olive oil. Add the taco meat and cook 7-10 minutes until some of the bits start to get crispy!
- In a blender, add all ingredients for the crema and blend until smooth. You may add more water as needed to get it to the consistency you like!
- Assemble tacos on tortillas or lettuce cups. Top with your favorite toppings such as red onion, black beans, jalapeno, and of course don’t forget to drizzle the Almond Avocado Crema!
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