Make the cashew sour “cream”: Place cashews in a small bowl and cover with ½ inch boiling water. Let soak 30 minutes. Drain cashews and place in a high-speed blender with water, lemon juice, vinegar, miso and salt. Blend until very smooth.

Make the mixed veg filling: Combine filling ingredients in a large bowl and let sit at room temperature for ½ hour to soften and marinate.

Make the spicy walnut taco “meat”: Pulse-chop walnuts in a food processor until coarse. Add paprika, cumin, coriander, Bragg Liquid Aminos and cayenne, and pulse just to combine.

To serve, place a heaping tablespoon of cashew sour “cream” in the center of the cabbage leaf. Top with walnut “meat,” mixed veg filling and guacamole and then garnish with radish and cilantro.

Guacamole
Makes 1½ cups

2 ripe avocados
¼ cup finely chopped red onion
1 small tomato, seeded and chopped
¼ cup roughly chopped cilantro and tender stems
1 serrano, seeded and chopped
½ lime, juiced
½ teaspoon kosher salt

Cut the avocados in half and remove the pits. Spoon the avocado into a bowl and use a fork to smash into large pieces. Gently fold in remaining ingredients, keeping the avocado pieces fairly intact if possible.