Raw Vegan Taco Cucumber Boats

I love cucumbers. Especially the Persian cucumbers from Trader Joe’s. I snack on them all time time, with a little salt, or miso, or with whatever cheese sauces I have on hand. I get excited when I see these decked out, raw vegan taco cucumber boats as they are always such a treat for me. They make perfect appetizers at parties too! It’s one of our staple snacks in our house hold, and my husband asks me to make these all the time. All of the main components in this recipe, such as nacho cheese sauce, walnut taco meat, pico de gallo, and sour cream, have been already introduced on this blog individually, so this is more of an assembly recipe. My nacho cheese sauce and walnut taco meat are such a staple for me, since I can make it into lettuce leaf tacos, Chipotle inspired taco salad or these taco cucumber boats!

Now let’s get started. If you have left over nacho cheese sauce, walnut taco meat, and sour cream in the refrigerator, you have very little work to do. If you don’t have them ready, make the nacho cheese sauce, walnut taco meat, sour cream, and pico de gallo. If you are pressed for time, you can easily skip the pico de gallo and sour cream, and just use the nacho cheese sauce and walnut taco meat. It’ll still be awesome.

Once you have all the main components ready, it’s time to prepare the cucumber. I like using the Persian cucumbers from Trader Joe’s over English cucumbers. They are smaller and have thinner skin. Top and tail the cucumber, and cut it lengthwise into halves. Scrape out the seeds with a small spoon. 

Now it’s assembly time! Place the nacho cheese sauce, then top it with some walnut taco meat and pico de gallo. Finish it off with some drizzle of sour cream. If you are feeling fancy, you can use the squeeze bottle to make pretty patterns. If you want to make this into a bite size appetizer, cut the cucumbers into 1/2 inch thick disks instead, scrape out a little bit of the middle, then top the same way.

Yum! I literally can never make enough of these. Me and my husband demolish it every time no matter how many boats I make. Which reminds me, I need to get some more cucumbers! Hope you love these as much as we do!

Raw Vegan Taco Cucumber Boats

 

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Cook time

10 mins

Total time

10 mins

 

Author: Mariko Sakata

Cuisine: raw food, raw vegan. gluten-free

Serves: 4

Ingredients

• 2 lbs Persian cucumbers (2 packs worth of Trader Joe's Persian cucumbers)
• 1 cup nacho cheese sauce (about ½ the recipe)
• ½ cup walnut taco meat ( ¼ of the recipe)
• ½ cup pico de gallo ( ½ the recipe)
• ½ cup sour cream (about ½ the recipe)
• 1 Tablespoon water

Instructions

1. Make the nacho cheese sauce, walnut taco meat, sour cream, and pico de gallo.
2. Top and tail the cucumber, and cut it lengthwise into halves. Scrape out the seeds with a small spoon.
3. Place the nacho cheese sauce, then top it with some walnut taco meat and pico de gallo. Finish it off with some drizzle of sour cream.
4. If you want to make this into a bite size appetizer, cut the cucumbers into ½ inch thick disks instead, scrape out a little bit of the middle, then top the same way.
5. Serve immediately.

Notes

If you are pressed for time, you can easily skip the pico de gallo and sour cream, and just use the nacho cheese sauce and walnut taco meat.

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