Raw Food Taco Salad


Ingredients:
Raw Nut Meat:

  • 1 cup walnuts
  • 1 cup mushrooms
  • 1 tablespoon nama shoyu or tamari
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon chipotle powder or cayenne

Cilantro Lime ‘Sour Cream’:

  • 1/2 cup cashews, soaked for 2 – 3 hours
  • 1/4 cup water, give or take
  • 1 small lime, squeezed
  • 1 teaspoon apple cider vinegar
  • 1 clove garlic
  • few sprigs cilantro
  • pinch of mineral salt

Raw Taco Salad:

  • 2 head romaine lettuce, chopped
  • 1/2 cup handful grape tomatoes, halved
  • 1 bell peppers (any color), diced
  • 1 green onion, thinly sliced
  • 1/4 cup cilantro, chopped
  • pepitas, to garnish
  • lime wedges, to serve
  • sliced avocado, to serve
  • Nut meat (recipe above)
  • Lime Cilantro Sour Cream (recipe above) or Basic Cashew Sour Cream (shown)


Method:

  1. Raw Nut Meat: Place ingredients in food processor and pulse until coarse and chunky, don’t over blend or it will become a spread, pate like consistency.
  2. Cilantro Lime ‘Sour Cream’: Soak your cashews in at least 1 cup water for 2 – 3 hours. Drain well. Add ingredients to blender or food processor, blend/process, scraping down the sides every now and then until smooth. Add extra water 1 tablespoon at a time if needed. For thicker cream use less water, for thinner use more. I found that I needed to add more water to get to my consistency. Add a dollop or thin enough to add a good drizzle over the whole salad.
  3. Raw Taco Salad: Use as much as you like of anything or feel free to add other ingredients like fresh corn, sliced jalapenos, etc. Serve with a few juicy limes as your dressing. Add a dollop of cream or a drizzle depending on how thick/thin your cream is. It was a fairly simple salad that will leave you feeling fresh and satisfied.

recipe and image: simple-veganista