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Whole Food Plant Based | Vegan | Oil Free | Omni Approved


Serves 4


2 Cups Chopped Cauliflower

1/4 Cup Walnuts (optional)

2 Cups Mushrooms

Spice Mix: 2 TBSP Soy Sauce or Vegetable Broth, 1 TBSP Cumin, 1 TBSP Smoke Paprika, 1 TSP Garlic Powder, 1 TSP Liquid Smoke & 1TBSP Onion Powder


4 Whole Wheat Tortilla Bowls*


1/3 Cup Raw Cashews

2 TBSP Lime or Lemon Juice

1/2 Cup Almond Milk

2 Cloves Garlic

1 TBSP Apple Cider Vinegar


Your favorite Taco Toppings - diced lettuce, chopped tomatoes, jalapenos, blackened corn, cilantro, green onions, salsa, guacamole...



  1. If you are making the cashew cream, set cashews aside to soak in milk & lemon/lime juice while you prepare the taco crumble. If you don't have a high speed blender you may need to soak the cashews overnight.

  2. Taco Crumble: In food processor chop up the mushrooms, cauliflower and walnuts. Chop it small enough that it is small and crumbly, but don't process it so long that it turns into paste.

  3. In a deep sauce pan add the chopped mushrooms, cauliflower, walnuts and all spices to 1/3  cup of water.

  4. Heat on medium heat for about 10 minutes.

  5. Cashew Cream: In a high speed blender add soaked cashews, lemon/lime juice, garlic, apple cider vinegar and almond milk. Blend until smooth. Add additional milk and continue to blend until you get a consistency you like.

*I made my Taco Bowls with the "Tortilla Shell Baker Set" from Pampered Chef. They turn corn or flour tortillas into crispy bowls in the oven or microwave - no oil required. They take less than 2 minutes to make in the microwave or you can also bake them in an oven. You can omit the bowl completely for a Gluten Free meal.

Fill your bowls as desired. Drizzle with Cashew Cream to serve.

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