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+ servings
5 from 2 votes

Raw, Vegan Taco Salad (gluten free)

Author - Gena Hamshaw
Yields: 4 Servings


  • For the raw walnut "taco meat":
  • 1 cup walnuts
  • 12 sundried tomato halves about 3/4 cup, soaked for 10 minutes in boiling water and drained
  • 1 t. cumin
  • 1/2 t. chili powder
  • 1/2 t. smoked paprika
  • 1/2 T. tamari
  • 1/2 T. apple cider vinegar
  • A few tablespoons water as needed
  • For the cashew cream:
  • 1 1/2 cups cashews soaked for at least two hours and drained
  • Juice of 1 large lemon 2-3 tablespoons
  • 1 clove garlic minced (optional)
  • 1/2 teaspoon sea salt more to taste
  • 3 tablespoons nutritional yeast
  • 3/4 cup water
  • For the guacamole:
  • 2 Haas avocados pitted and chopped
  • 1/2 cup diced red or yellow onion omit if you're not an onion fan
  • 3 tbsp fresh lime juice
  • Sea salt and black pepper to taste
  • 1/2 cup cilantro chopped
  • 1/2 cup raw corn kernels
  • For the salad:
  • 8 cups finely chopped romaine lettuce
  • 2 cups cherry tomato halves
  • 1 cup finely chopped cilantro
  • Lime wedges for serving


  • 1. To make the "taco meat," place all ingredients into a food processor fitted with the S blade. Pulse till ingredients are very well combined and have a crumbly texture. Add a little water as needed to get it right. Set aside.
  • 2. To make the cashew cream, place the ingredients in a food processor or high speed blender. Process or blend till the cream is smooth and thick. Add more water as needed if you prefer a thinner texture.
  • 3. To make the guac, mash the avocado, onion, lime juice, salt, and pepper till they're well combined, but have some texture. Fold in the cilantro and corn.
  • 4. To assemble the salads, place 2 cups of romaine, half a cup of tomatoes, and a quarter cup of cilantro in each of four salad bowls. Add about a quarter or a third cup of the cashew cream, guac, and taco meat to each. Add a lime wedge or two to each bowl, for serving.