Vegan Walnut Tacos with Avocado Cream

Scoop avocado flesh into a mini food processor. Add cilantro, sour cream, vinegar, salt and pepper. Process until smooth.

Place walnuts and mushrooms in a regular food processor. Pulse until pebble-sized and well combined.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add the walnut mixture, tamari (or soy sauce), cumin, chili powder, oregano and garlic powder. Cook, stirring, until the mixture is hot, about 4 minutes.

Spread a generous 1 tablespoon avocado crema over one half of each tortilla. Top with about 1/4 cup walnut mixture. Divide cabbage among the tacos. Serve with salsa, if desired.