Meatless Monday: Vegan Tacos with Cashew Cream

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is a healthy vegan version of a regular taco and you can make it as mild or as spicy as you like. I included my taco seasoning mix that has also evolved over the years and is quite delicious! ENJOY!

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  • 1 cup of dried kidney beans or 1 can of red kidney beans (BPA free can)
  • 1 – 2 tbsp olive oil or coconut oil
  • 2 cloves of garlic, crushed
  • 1 red onion, chopped
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp dried onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried chili, optional
  • 1 tsp sea salt
  • 1 tomato, chopped
  • 1 zucchini, chopped
  • 1 carrot, chopped
  • 1 cup of tomato passata or pureed tomato
  • 1/2 tsp vegetable stock powder

Taco Salad and Taco Shell

  • 1 romaine (cos) leaf (save some larger leaves as the taco shell)
  • 1 tomato
  • 1/2 red bell pepper (capsicum)
  • 1 red onion
  • 2 chilies, optional
  • 1 lime
  • 1/2 bunch of coriander
  • 1-2 tbsp of olive oil
  • 1 jalapeno, optional

Savoury Cashew Cream Sauce

Use extra cold-pressed olive oil or water to thin it down to the desired consistency of cheesy sauce.


1.)    Soak the red kidney beans overnight and cook in salted water for 1 ½ hours or until cooked (if using the can, drain and rinse the beans well).

2.)    Add the oil, onions and garlic over low-medium heat until soft then add all the spices, herbs and salt then saute for a few minutes. Add the tomato, carrot and zucchini and stir through.

3.)    Then add the tomato puree, vegetable stock and a little water if needed.

4.)    Add the cooked or canned kidney beans and stir until well combined then cook until the vegetables are tender.

5.)    Chop taco salad ingredients (except extra romaine/cos leaves) and dress with olive oil and lime juice.

6.)    Thin down the cashew cream sauce with extra cold-pressed olive oil until a desired runny cheesy consistency is reached.

7.)    Assemble the taco by laying out romaine/cos lettuce then top with kidney beans, salad, jalapenos then drizzle the savoury cashew cream over the top and add extra coriander leaves.

Prep time: 25 minutes

Cook time: 25 minutes

Total time: 50 minutes

Servings: 2 - 4

  • Nutrition per serving:
  • Calories570
  • Fat37g
  • Saturated Fat6g
  • Cholesterol0mg
  • Sodium1490mg
  • Carbohydrates52g
  • Fiber11g
  • Sugars18g
  • Protein 18g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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