Raw Taco Salad + Nut Meat + Cilantro Lime ‘Sour Cream’
Raw Nut Meat
- 1 cup walnuts
- 1 cup mushrooms
- 1 tablespoon nama shoyu or tamari
- 2 teaspoons cumin
- 1/8 teaspoon chipotle powder or cayenne
Place ingredients in food processor and pulse until coarse and chunky, don’t over blend or it will become a spread, pate like consistency.
That’s it…so easy and so good!
Now for some added extras to top things off. It’s based off a basic cashew sour cream with wonderful added flavors of lime and cilantro…a great accompaniment to this salad.
Lime Cilantro ‘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
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.
Now on to build our taco salad…
Raw Taco Salad
- romaine lettuce, chopped
- handful grape tomatoes, halved
- bell peppers (any color), diced
- scallions, thinly sliced
- 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)
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!
© 2014 The Simple Veganista. All rights reserved. Reprinted with permission from The Simple Veganista website.