My Favourite thing ever …

  • Vegan

  • Raw

  • Refined Sugar Free

  • Gluten-Free


Romaine Shells

  • One head of Romaine lettuce

Smoked Pecan Nut filling

  • 150g pecan halves
  • 50g sun-dried tomatoes
  • 50g pitted green olives
  • 1/2 teaspoon sea salt/himalayan salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1cm chunk fresh ginger (grated)

Tomato and Red Pepper Salsa

  • 1 tomato
  • 1/2 red pepper
  • 1cm chunk of fresh ginger
  • 1/2 red onion
  • Handful fresh basil
  • 50ml apple cider vinegar 
  • 50ml tamari 
  • 50ml cold pressed rape seed oil

Creamy Cashew Nut Cheese

  • 100g soaked cashew nuts
  • 30ml apple cider vinegar 
  • 60g nutritional yeast
  • 1/2 teaspoon sea salt/himalayan salt
  • 1/2 cup of water
  • Juice of half an unwaxed lemon

Diced Avocado

  • 1/4 of an avocado per Taco

Dust your Tacos

  • A sprinkle of nutritional yeast
Shop Ingredients



Taco Shell:

  • Peel the individual leaves from your head of Romaine, snapping at the bottom.
  • Use your Romaine lettuce leaf as your taco shell.
  • Give it a wash and lay it out flat, ready to fill.
  • Push firmly down on the stem to crack it, so that your leaf will lay flat.

Smoked Pecan Nut Filling:

  • In your food processor or blender, blitz up your pecans until they are finely ground.
  • Add your sun-dried tomatoes, olives, salt, paprika, garlic and grated ginger.
  • Blend this up in your food processor until it starts to form as a paste. You don’t want to blend this too much as its great to keep it a little chunky; this will give your tacos more texture.
  • Add in your water as needed (you may not need it al,l it is just for consistency and to help it blend).

Tomato and Red Pepper Salsa:

  • Very finely chop your ginger, red onion and basil and add together into a mixing bowl.
  • With a slightly larger dice (about 0.5 of a cm square) dice your tomato and red pepper and add this into the bowl with the rest of your chopped ingredients.
  • Add your apple cider vinegar, tamari and oil to your bowl of ingredients and marinade for 3-4 hours

(this salsa will last in the fridge for more than a week if left in the marinade)

Creamy Cashew Nut Cheese:

  • Soak your cashew nuts in filtered water for 2-4 hours (drain and rinse well before use).
  • In to your blender, add your cashew nuts, apple cider vinegar, nutritional yeast, salt, the juice of half a lemon and water.
  • Blend on full speed until super smoothe. This should take approx 45 seconds in a high speed blender or food processor.

Assemble by laying your Romaine leaf flat on your surface and filling with a central line of your pecan nut filling


Spoon around a tablespoon of your tomato salsa over your pecan nut filling (avoid getting too much of the marinade on your spoon, you really just want the chopped mix).


Dice your avocado over the top of your salsa


Spoon or pipe your cashew cheese over your whole taco


Sprinkle with nutritional yeast.


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