Pecan Taco Meat:

-2 cups of raw pecan halves or pieces (lightly toasted)

-1 medium onion, diced

-4 tablespoons coconut aminos

-2 teaspoons cumin

-2 teaspoons dried oregano

-1 teaspoon chili powder

-1 teaspoon garlic powder

-¼ teaspoon black pepper

-¼ teaspoon cayenne

  1. In a skillet over medium heat, add the coconut aminos, onion, and spices. Stir to coat and cook until the onion is translucent.
  2. Add the onion mixture to a food processor along with the pecans and pulse until you have the consistency of ground beef. (About 8 to 10 pulses)

*If you are in a time crunch, you can use 2 heaping tablespoons of taco seasoning mix

Queso:

-1 medium-sized potato, peeled and diced

-1 ½ cups of water

-½ teaspoon sea salt

-½ cup raw cashews, soaked overnight (you can also quick soak cashews with hot water for about an hour to soften them)

-2 tablespoons fresh lime juice

-1 teaspoon garlic powder

-½ teaspoon onion powder

-½ teaspoon cumin

- ¼ tsp turmeric (for color)

-A pinch of sea salt

-A pinch of black pepper

-½ teaspoon paprika

-½ jalapeno, deseeded and chopped (you can use more or less jalapeno for different spiciness levels. This queso is mild)

-2 tablespoons tomato paste

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