Raw, Vegan Taco Salad (gluten free)
Author -Yields: 4 Servings
Ingredients
- 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
Instructions
- 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.