Raw, Vegan Taco Salad

Ingredients

  • Lime wedges, for serving
  • 1 cup finely chopped cilantro
  • 2 cups cherry tomato halves
  • 8 cups finely chopped romaine lettuce
  • For the salad:
  • ½ cup raw corn kernels
  • ½ cup cilantro, chopped
  • + 21 more ingredients
    • Sea salt and black pepper to taste
    • 3 tbsp fresh lime juice
    • ½ cup diced red or yellow onion (omit if you're not an onion fan)
    • 2 Haas avocados, pitted and chopped
    • For the guacamole:
    • ¾ cup water
    • 3 tablespoons nutritional yeast
    • ½ teaspoon sea salt (more to taste)
    • 1 clove garlic, minced (optional)
    • Juice of 1 large lemon (2-3 tablespoons)
    • 1 ½ cups cashews, soaked for at least two hours and drained
    • For the cashew cream:
    • A few tablespoons water, as needed
    • ½ T. apple cider vinegar
    • ½ T. tamari
    • ½ t. smoked paprika
    • ½ t. chili powder
    • 1 t. cumin
    • 12 sundried tomato halves (about ¾ cup), soaked for 10 minutes in boiling water and drained
    • 1 cup walnuts
    • For the raw walnut "taco meat":

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 processo...

View full recipe at SpringPad

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