Vegan Tacos


  • 1/2 cup cashews, unsalted

  • 1/2 cup almonds, unsalted

  • 1/2 cup sun-dried tomatoes in oil, drained and coarsely chopped

  • Taco Seasoning: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp ground black pepper, 1/4-1/2 tsp red pepper flakes

  • 2 gluten free corn taco shells (soft)

  • chopped lettuce and tomatoes

  • Daiya cheese shreds 2 tbsps

  • chopped cilantro (optional)


  1. place all ingredients in a food processor or bullet and pulse until blended. Heat in non stick pan for 5 mins.

  2. bake corn shells on low heat.

  3. Place taco mixture into shells and top with daiya cheese, lettuce and tomatoes.

Makes 4 servings of taco filling (save for next days lunch)