| Prep Time | 15 - 30 minutes |
| Cook Time | 0 |
| Passive Time | 0 |
| Servings |
servings
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- 2 ½ cups Walnuts
- ½ cup Sun-dried Tomatoes (preservative/additive-free, in oil)
- 2 tbsp Brown Onion (diced/finely chopped)
- ½ small clove Garlic
- 1 tsp Mexican Seasoning Spice Mix (see recipe notes)
- ½ tsp Sweet Paprika
- ½ tsp Sea Salt
- ½ tsp Coconut Aminos (or Liquid Aminos or Tamari - organic soy sauce)
- 2 tsp Lemon Juice
- 4 medium Avocados
- 1 ½ Lemon / Lime
- 15 large baby Tomatoes
- 1 small Red Onions
- 1 large Red / Green Chillies (seeds removed)
- 1 large handful Coriander
- 1 small clove Garlic
- ½ tsp Sea Salt
- 1 cup Cashew Nuts
- ⅔ cup Nut Milk [Make your own Nut Milk: Grind/blend ¼ cup Nuts, then add 1 cup Water & blend again]
- 1 tbsp Lemon Juice
- 2 tsp Apple Cider Vinegar
- ½ pinch Sea Salt
- 4 large Cos Lettuce leaves (or gluten-free wraps - be sure to choose a gluten-free wrap free from soy, corn or other GMO ingredients unless certified organic)
- 1 small handful Coriander leaves
Ingredients
Nut Mince
Guacamole
Cashew Sour Cream
Wraps & Toppings
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|
- Nut Mince: Pulse Walnuts roughly in a blender or food processor. Add Sun-dried Tomatoes and pulse again until combined.
- Nut Mince: Finely chop/mash Garlic, and finely chop the Brown Onion and add this along with the remaining ingredients and pulse/process until combined.
- Guacamole: Mash Avocados and add the juice of the Lemons / Limes and mix through.
- Guacamole: Chop Tomatoes, Red Onion, Chillies, Coriander and finely chopped Garlic and mix together.
- Guacamole: Add Sea Salt and Lemons / Limes juice to taste (add more if needed).
- Cashew Sour Cream: Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above).
- Cashew Sour Cream: Add the remaining ingredients and blend until smooth. You can add a little more Nut Milk for a thinner consistency.
- To make Wraps: Layer Nut Mince, Guacamole and Cashew Sour Cream onto Cos Lettuce leaves. Optional - top with fresh chopped Coriander.
*Choose Sun-dried Tomatoes that don’t have preservatives or additives and which come jarred in clean oils like Sunflower Seed Oil, good quality cold-pressed Olive Oil etc - avoid Canola Oil which is GMO.
Making your own Sun-dried Tomatoes is actually not as difficult as it seems, you only need good time management in terms of planning ahead and making them at least a few days before you need them in a recipe. I make a big batch and store them in oil in a sealed glass jar in the fridge and they last over a month! Find the recipe here
*You can use a few regular tomatoes instead of baby tomatoes in the Guacamole - I just love the sweetness of baby tomatoes. The redder the tomatoes, the better they taste.
*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.
*Store left over Nut Mince, Guacamole and Cashew Sour Cream in a sealed glass jar in the fridge. Eat within 1-2 days.
Serving Suggestions:
*Another nice addition to these lettuce wraps as a topping is the Mexican Tomato Salsa
