Vegan Red Kale Tacos


This recipe for raw vegan red kale tacos is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Amber Moore. For the dairy-free sour cream, she uses Greek Cultured Coconut Milk (yogurt) from So Delicious.

Raw Vegan Red Kale Tacos

So Delicious Dairy Free 3 Course Recipe Contest BadgeThis recipe for “mostly raw” vegan red kale tacos is quick and easy to prepare, though there is some soaking and chilling time involved – so plan ahead!

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Vegan Red Kale Tacos

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

Raw Vegan Red Kale Tacos
Prep time
Total time
Note that the prep time does not include soaking and chilling time.
Serves: 4 servings
  • 4 leaves of red kale
  • 2 cups walnuts (soaked for 4-6 hours)
  • 2 cups almonds (soaked for 4-6 hours)
  • 1 cup sun dried tomatoes (soaked for 1 hour)
  • 2 cloves garlic
  • ⅓ of a bunch of cilantro leaves
  • 2-1/2 tablespoons ground cumin
  • 2-1/2 tablespoons ground coriander
  • 2 cup cherry tomatoes
  • 5 tablespoons chopped cilantro
  • 1 mini green chilies
  • 1 quarter size piece of ginger
  • 1 clove garlic
  • ½ teaspoon salt
Sour cream:
  • 1 avocado
  • 1 small lemon
  1. For the Meat:
  2. Place all ingredients in food processor and process until in a meat consistency.
  3. For the Salsa:
  4. Place all ingredients in a food processor and pulse until the mixture is chunk, do not liquefy.
  5. For the Sour Cream:
  6. Add all ingredients except the water in the blender, blend and add the water in to assist the blender with blending the mixture.
  7. Place in the fridge until ready to serve.
For the Guacamole:
  1. Cut open the avocado and scoop out the seed, then scoop the meat out.
  2. Place the avocado meat in a bowl and mash until a thick creamy consistency is formed.
  3. Squeeze a little lemon juice and stir into the mashed avocado.
To Serve
  1. Place your red kale leaves on a plate, then scoop the nut meat onto the leaf, add the salsa, sour cream, and guacamole on top. Add chopped red and yellow bell peppers if you want to get fancy.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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