Raw Vegan Taco Salad with Walnut Meat
Serves 4
From The Sweet Life vegan blog
Walnut Taco Meat
2 cups walnuts, soaked 4-6 hours
1 tbsp dehydrated minced onion
2-3 tbsp chili powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
pinch of cayenne
Blend walnuts in a food process until they break down into small crumbs. Do not over mix, they will quickly form a paste. Add remaining ingredients and pulse a few times until well blended. Remove from processor and set aside.
Easy Guacamole
2 small, ripe avocados
1/2 cup tomato, diced
3 tbsp red onion, diced
Juice of 1/2 a lime
salt to taste
Combine all ingredients in a food processor, or mash by hand until you reach the desired guacamole consistency.
Pico de Gallo Salsa
2 large tomatoes, seeded and diced
1/2 medium red onion, diced
1/4 cup of cilantro, minced
1 tbsp lemon or lime juice
1 jalapeno, seeded and minced
salt to taste
Mix together all ingredients in a small bowl.
Cashew Sour Cream
1 cup cashews, soaked 4-6 hours
1/2 cup water
2 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt
Blend the soaked cashews with 1/2 cup water in a food processor or powerful blender until very smooth. Add remaining ingredients and blend until well combined. To serve, add walnut meat, guacamole, salsa and other desired toppings on top of a bed of lettuce and drizzle with cashew sour cream.
Brienne’s note:
My favourite thing about taco salad is all the options available for toppings. There’s tons of additional toppings I like add on. Refried beans are my particular favourite, but I also think corn and black beans would really compliment the Mexican feel of the dish. Of course, cheese would be the perfect finishing touch; whether you use regular cheese, goat cheese, vegan cheese or none at all, it’s up to you! This meal is easily customizable. Enjoy!
