Raw & Vegan Tacos with Sweet Corn Salsa & Cashew Sour Cream

RAW & VEGAN TACOS WITH SWEET CORN SALSA & CASHEW SOUR CREAM

note: NOTES: You could probably swing the cashew sour cream in a food processor instead of a blender. Just might be a touch more chunky-still so tasty though.

subheading: sweet corn ceviche salsa ingredients:

2 cobs of corn, kernels removed

juice of 1 to 2 limes

salt and pepper

¼ cup diced red onion

½ pint grape tomatoes, quartered

small handful chopped cilantro

subheading: spicy nut + seed crumble ingredients:

1 heaped cup of mixed, raw nuts + seeds (I used walnuts, almonds + sunflower seeds)

sea salt + pepper

1 tablespoon taco seasoning

1 teaspoon avocado oil

1 teaspoon coconut aminos

subheading: cashew sour cream ingredients:

¾ cup raw cashews, soaked for 3 hours or more

juice of ½ a lemon

tiny splash of apple cider vinegar

fat pinch of sea salt

2 to 3 tbsp of filtered water

subheading: to serve:

1 cabbage, leaves removed and cut into respectable taco shells

6 to 8 swiss chard leaves, de-veined and cut into palm-size pieces

1 ripe avocado, cut into slices

lime wedges

extra taco seasoning

extra chopped cilantro

Directions at thefirstmess.com

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