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Vegan Tacos

Serves: 4Cuisine: MexicanCategory: VeganCourse: StarterMachine: Food ProcessorTotal time (min.): 35 minutesComplexity (1 to 3): 1
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These vegan tacos use our walnut meat recipe for the filling, topped with a selection of quick pickles and finished with a vegan sour cream sauce. You can use a shop bought vegan sour cream or a thick vegan yoghurt, if you prefer. If you have time; make the pickles at least an hour before you want to eat them to allow them to develop in flavour, once stored in a jar they will keep getting better and can be added to a variety of dishes. Store any leftover sour cream sauce in a sealed container in the fridge for 4-5 days.


MultiPro Mini 


For the pickles:
Water 250 g 
Apple cider vinegar 250 ml
Water 250 g
Caster sugar 1 Tbsp
Salt 1.5 tsp
Radish 100 g - trimmed
Red onion 1 - peeled, trimmed, cut to fit the feed tube
Jalapenos 4 - trimmed

For the vegan sour cream:
Flaked almonds 60 g 
Water As needed - boiling
Water 80 g 
Lime juice 1 Tbsp
Salt To taste
Pepper To taste
Cornflour 1 tsp
Plant-based milk 1-2 Tbsp

Forn the walnut meat:
Walnut halves 360 g
Sundried tomatoes 100 g - drained
Nutritional yeast 2 Tbsp
Liquid smoke 2 tsp
Smoked paprika 2 tsp
Ground cumin 2 tsp
Chilli powder 0.5 tsp
Garlic powder 1 tsp
Salt To taste
Pepper To taste

To Finish:
Corn tacos 12-16 - warm
Lime juice 2 Tbsp
Avocado 3 - peeled, stoned, sliced
Red cabbage As needed - shredded
Red chilli As needed - sliced
Black beans As needed
Yellow pepper As needed - destalked, deseeded, finely sliced
Carrot As needed - peeled, shredded

To Serve:
Lime wedges As needed 
Fresh coriander 15 g - destalked
Tomato salsa As needed


Step 1
Add flaked almonds and boiling water into a small bowl
Ensure the almonds are covered with water
Soak until completely cool

Step 2 – making the pickles
Add apple cider vinegar, 250g of water, sugar, salt into a small saucepan
Place over a medium-high heat
Bring to a simmer and stir until the sugar has dissolved
Remove from the heat and let cool slightly
Transfer the mixture to a jug

Step 3
Assemble the Food Processor bowl
Fit the Slicing disc, attach the Express Serve lid and ensure it is locked into place
Place a medium bowl underneath the Express Serve attachment
Slice radishes, red onion, jalapenos into the medium bowl using the pusher
Transfer the sliced vegetables into a jar
Pour the content of the jug into the jar so that the vegetables are completely covered in the pickling liquor
Set aside and let cool

Step 4
Clean the Food Processor bowl and fit the Knife blade
Transfer the soaked almonds into the Food Processor bowl
Add 80g of water, lime juice, seasoning into the Food Processor bowl
Blend until smooth
Scrape down the sides of the bowl with a spatula
Blend again if necessary

Step 5 – making the vegan sour cream
Transfer the mixture from the Food Processor bowl into a small saucepan
Add cornflour into the saucepan and stir until combined
Place over a medium heat stirring constantly until the mixture thickens slightly
Remove from the heat
Transfer the mixture into a small bowl
Add plant-based milk into the small bowl to thin the mixture slightly
Tip: The mixture should have a dropping consistency like a sour cream
Chill in a refrigerator until cold
Transfer into a serving bowl and set aside

Step 6 – making the walnut meat
Assemble the Food Processor bowl and fit the Knife Blade
Add quarter of the walnut halves into the Food Processor bowl
Pulse until roughly chopped
Transfer the chopped walnuts into a medium bowl and set aside
Repeat the same with the remaining walnuts
Add sundried tomatoes, yeast, liquid smoke, paprika, cumin, chili powder, garlic powder, salt, pepper into the Food Processor bowl
Pulse until smooth
Transfer the mixture into the medium bowl containing the chopped walnuts
Stir to combine

Step 7
Add the walnut meat from the medium bowl into a medium frying pan
Place over a medium heat for 5-10 minutes, stirring occasionally until warm
Add coriander, lime juice into the frying pan
Stir to combine
Remove from the heat and set aside

To Finish
Fill each taco with some of the walnut meat
Add some sliced avocados, some of the pickles, red cabbage, fresh red chilli, black beans, yellow pepper and carrots
Drizzle with the vegan sour cream

Serve with the rest of the pickles, lime wedges, fresh coriander and tomato salsa

Flaked almonds can be replaced with whole cashews 

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