I used to make these tacos for my kids' lunch boxes last school year. I love that I can put it together within 10 minutes and it doesn't require refrigeration.

Here's a video I made with my husband over 8 months ago....

Recipe adapted from Ani Phyo

Raw Vegan Taco Boats

by Ani Phyo

Ingredients

Ground Almond Taco Meat

1 cup almonds
1 Tablespoon olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/8 teaspoon sea salt

Cilantro Cashew Cheeze

1 1/2 teaspoon garlic
1/2 teaspoon sea salt
1 cup cashews
2 Tablespoons lemon juice, fresh, from about 1 lemon
1/4 cup packed cilantro leaves
1/4 cup water, as needed

Salsa (or just use a jarred version)

1/2 cup tomatoes, diced
1/2 cup corn kernels, cut off cob
2 Tablespoons cilantro, chopped
1/4 teaspoon minced garlic
1/2 teaspoon chopped green chilies, to taste
1/8 teaspoon sea salt

Boats & Toppings

12 small romaine leaves
1 avocado, pitted, sliced

Instructions

To make taco meat, process almonds into small pieces. Add oil, cumin, coriander, and salt, and process to mix well. Set aside.

To make cheeze, process garlic and salt into small pieces. Add cashews, juice, cilantro, and only enough water to process into a thick cream texture. Set aside.

To make salsa, mix ingredients in a bowl. Set aside.

To assemble, fill romaine leaves with about 2 tablespoons cheeze. Sprinkle on 1 to 2 tablespoons taco meat and salsa. Top with avocado slices and serve.