Mexican tacos with collard wraps

1.To make the sour cream. Rinse cashews well. Blend all ingredients in a blender until completely smooth – add a little more water if needed. You can also sieve the mixture if you find your blender is not making it smooth enough. Taste and add extra salt and lemon juice as required to achieve a sour cream flavour. Chill in the refrigerator, or store in freezer, before using.

2.To make the salsa; place all the ingredients in a bowl, adding more jalapeño and sea salt if needed. You can serve it immediately, but it’s even better if you let it sit for 1-2 hours.

3.To make the guacamole; place avocado flesh, garlic, lemon juice and a pinch of salt in a bowl and crush with a fork until mostly smooth. Fold in the cucumber and then the coriander.

4.To make the chilli; put mushrooms, celery, onion and capsicum in a bowl and coat with 3 tablespoon of olive oil and a few pinches of salt. Place on a dehydrator tray and dehydrate for 30 minutes (if you don’t have a dehydrator, place in oven on its lowest setting and leave door slightly ajar). Place the almonds and carrots in a food processor and pulse until in fine pieces (about 3-4mm long; you want a little texture). Scrape into a bowl and add dehydrated vegetables. Place all remaining ingredients and a little salt in a blender and blend until smooth. Add blended mixture to bowl of vegetables and almonds and fold in.

5.Place a collard-leaf ‘taco’ on a serving plate and layer with the slaw followed by the raw chilli, salsa, guacamole, sour cream and lastly some fresh coriander and a squeeze of fresh lime juice. Repeat with remaining leaves.