Solla Eiríksdóttir’s Taco with Avocado and Sour Cashew “Cream”


Celebrated Icelandic chef Solla Eiríksdóttir provides a fresh and modern take on typical tacos with this raw plant-based dish

Serves 4

• 2 large turnips, peeled and cut into thin slices
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

For the sour cashew “cream”
• 1 cup (5 oz/150 g) cashews
• 4 tablespoons lime juice
• 1 tablespoon nutritional yeast flakes
• 1/8 teaspoon white pepper
v1/4 teaspoon sea salt flakes

For the mashed avocado
• 2 avocados, peeled, pitted, and cut into cubes
• 2 tablespoons chopped red onion
• 2 tablespoons chopped cilantro (coriander)
• 2 tablespoons lime juice
• 1 clove garlic, chopped
• 1/2 teaspoon sea salt
• a pinch of freshly ground black pepper

For the nut “meat”
• scant 1 cup (3 1/2 oz/100 g) walnuts
• 1/2 teaspoon cumin powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika powder
• 1 tablespoon tamari sauce

To finish
• cress, to sprinkle
• small bunch long chives, for tying each taco

1 For the sour cashew “cream,” put the cashew nuts into a bowl, pour in enough water to cover, and soak for 2 hours. Drain and discard the soaking water. Set aside.
2 Put the turnip slices into a bowl. Mix the lemon juice and olive oil together and pour over the turnip slices.
3 Turn the turnip slices until coated, then cover and let marinate for about 10 minutes.
4 Put the avocado into a bowl and mash with a fork. Add the onion, cilantro (coriander), lime juice, and garlic, season with the sea salt and black pepper, and mix to combine. Set aside.
5 For the sour cashew “cream,” put the soaked cashew nuts into a blender with the remaining ingredients, add 1/2 cup (4 fl oz/120 ml) water, and blend until smooth. If it’s too thick, add about 1 tablespoon water. Don’t add too much water, otherwise it will be too thin. Set aside.
6 Process all of the nut “meat” ingredients in a food processor by pressing the pulse button a few times until well combined but still chunky. Set aside.
7 To finish, take a marinated turnip slice and bend it so that it forms a “U” shape. Put a tablespoon of the nut “meat” on it as a base, then add about 2 tablespoons mashed avocados and the cashew cream on top.
8 Sprinkle with cress and tie it with a chive. Repeat with the remaining tacos.

Recipe courtesy of Solla Eiríksdóttir, extracted from Raw

Like this article?

Share on Facebook
Share on Twitter
Share on Linkedin
Share on Pinterest

Find Something special