Raw Walnut Collard Tacos with Spicy Cashew Queso

I love tacos. I could eat them every day, and in every way you could imagine—cauliflower tacos, jackfruit tacos, portobello tacos, black bean tacos, refried bean tacos…you feelin’ me? But my favorite may be these Raw Walnut Tacos. They are super easy to make and super healthy. They are also great because you probably already have everything you need to make them. If you don’t have walnuts or want to be nut-free, don’t worry. You can also use sunflower seeds. I like to use this taco meat for my Hot Tamale Pie as well!

The cashew queso is also a favorite. It’s a concentrate, so you can take 1/4 cup of the cheese sauce, add 1 cup of water, and voila! Heat it in 30-second increments, and this recipe will make a total of 4 cups of cheese sauce!

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Raw Walnut Collard Tacos with Spicy Cashew Queso

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Total Time: 20
  • Yield: 2 cups 1x
  • Diet: Vegan




Soak sun-dried tomatoes in warm water for 15 minutes, then drain. 

Taco Meat:

  • 2 cups raw walnuts
  • 1/2 cup dry packed sun-dried tomatoes, soaked, then minced
  • 1 clove garlic, minced
  • 1 tablespoons lemon juice
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon tamari, or liquid aminos

Cashew Queso:

  • 1 1/2 cups raw unsalted cashews
  • 8 oz. water
  • 1 chipotle chili in adobo
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt


  • Collard greens, washed**  (see note)
  • Avocados, quartered lengthwise, pit removed, skins removed, and thinly sliced
  • Tomatoes, small diced
  • Onion, minced
  • Jalapeños, sliced (optional)


Taco Meat:

  1. In a food processor, add walnuts, garlic, and spices.  Pulse until walnuts have broken down into small pieces, careful not to over process. 
  2. Add tamari and lemon juice, and soaked sun-dried tomatoes. Pulse until combined.  
  3. Taste for seasoning.  

Cashew Queso:

  1. Add cashews* and all other ingredients to blender and blend on high speed until the nuts are completely broken down, about 2 minutes. 


  1. Wash collard green leaves cut off the large stems at the base. Carefully use a knife to thinly shave the stem at the base.
  2. Layer taco meat on top of collard, add avocados, onions, tomatoes, jalapeños, if using, and cashew queso.  
  3. Give each taco a squeeze of lime juice. 
  4. Enjoy! 



*If you do not have a high-speed blender like a Vitamix, be sure to either boil the cashews for about 10 minutes and drain, or soak cashews for at least 6-8 hours, preferably over night. 



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