Raw Food Vegan Taco Salad
Ingredients:
For the raw walnut "taco meat":
- 1 cup walnuts
- 12 sundried tomato halves (about ¾ cup), soaked for 10 minutes in boiling water and drained
- 1 t. cumin
- ½ t. chili powder
- ½ t. smoked paprika
- ½ T. tamari
- ½ T. apple cider vinegar
- A few tablespoons water, as needed
- 1½ cups cashews, soaked for at least two hours and drained
- Juice of 1 large lemon (2-3 tablespoons)
- 1 clove garlic, minced (optional)
- ½ teaspoon sea salt (more to taste)
- 3 tablespoons nutritional yeast
- ¾ cup water
- 2 Haas avocados, pitted and chopped
- ½ 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
- ½ cup cilantro, chopped
- ½ cup raw corn kernels
- 8 cups finely chopped romaine lettuce
- 2 cups cherry tomato halves
- 1 cup finely chopped cilantro
- Lime wedges, for serving
Method:
- 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.
- 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.
- 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.
- 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.
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