Vegan walnut chorizo tacos

• Place the walnuts and black beans in a food processor and aim for a rough chop.
• Add oil and remaining ingredients, use the pulse function again until the mixture is finely minced and takes on a texture similar to ground meat. Scrape down the sides as needed to ensure even blending.
• Heat a little oil in a large nonstick skillet over medium heat. Add the chorizo mixture and cook for about 10 minutes, stirring frequently, until it’s beautifully browned and aromatic.
• Store in an airtight container in the refrigerator for several days.

1. Place the walnuts and water in a high-speed blender.
2. Begin at low speed, then increase to the highest setting and blend for 3–5 minutes until perfectly smooth.
3. Cool over an ice bath, transfer to containers, and refrigerate for 3–5 days.

Chipotle Walnut Cream:

1. Stir chipotle powder into the walnut cream until smooth and creamy.
2. Season with lime juice and mix in finely chopped fresh jalapeño for extra heat.

Avocado Walnut Cream:

1. Blend walnut cream with ripe avocado until silky.
2. Season with salt, pepper, and a squeeze of lime juice.

Tip: Sweet Variations:

• For a dessert-friendly twist, replace the water with pomegranate, apple, or cherry juice. Blend slowly, adding juice as needed for a thick, creamy consistency—ideal as an alternative for yogurt or sweet dishes.

Assembling the Tacos:

1. Heat the tortillas briefly in a pan or microwave.
2. Spread one to two tablespoons of the chorizo crumble, then top with either the chipotle or avocado cream.
3. Serve immediately and enjoy.