Raw Solla’s Raw Tacos with Avocado and Sour Cashew “Cream”

01.03.2017 GF
Dave Erickson
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If one thing could be amended to Buzzfeed’s insightful article: “42 Adorable Things To Take Your Mind Off The World Imploding” it would be Raw Solla. Her youthful disposition and unfettered energy is nourishingly nectiontagious. And where else would one of the gems-of-our-world-that-must-be-protected-at-all-costs hail from? The incomparable Iceland (basically home of everyone we crush on…hi Bjork!).

She opened her first vegetarian restaurant over 10 years ago and then went on to introduce the very first raw food restaurant in her country… which we’re fairly certain, makes Solla the reigning OG vegetarian queen of Iceland. Not to mention she literally created a TV show with the First Lady of Iceland about healthy eating and sustainable living. And then, as if we needed to sweeten the pot even more, she regularly donates her time doing nutritional consulting for cancer patients and local prisons.  

Today, this kitchen angel shares her signature raw tacos with us. These bad boys are a perfect introductory recipe if this is your first time in the raw realm. With all the components, it may look intimidating, but it actually comes together really quickly (I PROMISE) and you don’t need to be a Gordon Ramsay-level chef to make any of it (PINKY SWEAR). The result is deliciously satisfying bites that won’t leave you missing meat. If you’re planning these ahead of time, keep all the components stored separately in the fridge and build the tacos right before serving.  




2 large Turnips, peeled and cut into thin slices

1 tablespoon Lemon Juice

1 tablespoon Olive Oil


100 Walnuts

½ teaspoon Cumin

½ teaspoon Ground Onion

¼ teaspoon Smoked Paprika

1 tablespoon Tamari Sauce


2 Avocados, peeled, pitted, and cut into cubes

2 tablespoons Chopped Red Onion

2 tablespoons Chopped Cilantro (Coriander)

2 tablespoons Lime Juice

1 clove Garlic, chopped

½ teaspoon Salt

Pinch of Freshly Ground Black Pepper


1 cup (5 oz/150 g) Cashews

4 tablespoons Lime Juice

1 tablespoon Nutritional Yeast Flakes

⅛ teaspoon White Pepper

¼ teaspoon Sea Salt


Lettuce Leaves

Chopped Cherry Tomatoes

Chopped Pecans

Cress, to sprinkle



1 | For the sour cream, put the cashews in a bowl, pour in enough water to cover, and soak for 2 hours. Drain and discard the soaking water. Set aside.

2 | Use a mandoline to cut the turnips into thin slices. Put the turnip slices into a bowl. Mix the lemon juice and olive oil together and pour over the slices. Turn the turnips until coated, then cover and leave to marinate for about 10 minutes.

3 | For the walnut meat, put everything in a food processor and use the “pulse” button several times until it’s all mixed together but still a little rough.

4 | Put the avocados in a bowl and mash with a fork. Add the onion, lime juice, and garlic, season with the sea salt and black pepper, and mix to combine. Set aside.

5 | For the sour cashew “cream” put the cashews in a blender with the remaining ingredients, add ½ cup (4 fl oz/120 ml) water, and blend until smooth. If it’s too thick, add 1 tablespoon of water… but be careful not to add too much water or else it will be too thin! Set aside.

6 | To finish, take 1 marinated turnip slice and bend it so that it forms a “U” shape. Put it on a lettuce leaf as a base, then add the desired amount of the mashed avocado and the sour cream on top. Sprinkle with a few chopped cherry tomatoes, chopped pecans, and cress. Tie it with a chive. Repeat with the remaining tacos.

*Serves 4.

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