Walnut & Cashew ‘Mince’ Tacos

This gorgeously rich and meaty (but entirely vegan) nut mince is delicious. It makes a brilliant taco filling but can also be enjoyed in a burrito bowl, tossed through pasta as a vegetarian bolognese or as a wonderful twist on mince on toast, topped with slices of avocado.


  • 35 min
  • Serves 4
  • Easy



1 1/2 cups Walnuts

1 cup Natural Cashews

1 medium onion – finely diced

1 large garlic clove – finely diced

2 medium to large carrots – peeled and grated

1 ½ teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

Couple of pinches cayenne pepper (optional)

2 tablespoons tamari or soy sauce

2 tablespoons tomato paste

1 cup water

¼ cup olive oil for sautéing

Cracked black pepper and sea salt

To serve

Soft corn tortillas, avocado, coriander and your favourite fresh salad ingredients



Place the walnuts and cashew nuts in a large bowl and cover with boiling water. Leave for 15 minutes. Drain, rinse and then chop finely. It’s ideal to do this in a food processor if possible so that the texture is even.


Heat the olive oil in a sauté pan over a medium heat. Add the onion and garlic. Sauté for 5 minutes gently until the onion is translucent and tender. Add the carrot, turn the heat up and cook until carrot is very tender and a bit caramelised. Add the spices and oregano and cook for a further minute. Add a little more oil if the pan is too dry.


Toss the chopped nuts through the spices, along with the tamari, tomato paste and water. Sauté over a medium heat for 5 minutes.


Season with cracked black pepper and some sea salt to taste.

Leftover nut mince can be stored in an airtight container in the fridge for up to 4 days. Gently reheat it in a sauté pan. Add a little water as needed to loosen it.