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Taco Salad with Raw Vegan Taco Meat & Chipotle Cashew Crema
Cultivator Kitchen
5
from 1 vote
Print Recipe
Servings
4
servings
Ingredients
Taco 'Meat'
1
cup
mushroom pieces
1/4
cup
walnut pieces
1/4
cup
sun-dried tomatoes, soaked (save liquid)
2
scallions, diced
1
tbsp
coconut aminos
1
tbsp
taco seasoning
1/2
tsp
paprika
1/2
tsp
garlic powder
1/2
tsp
onion powder
1/4
tsp
black pepper
Chipotle Cashew Crema
1/3
cup
cashews
1/2
tsp
paprika
1/2
tsp
chipotle powder
1/2
tsp
garlic powder
1/2
tsp
onion powder
1/2
tsp
sea salt
1
lemon, juiced
1
tsp
GF SF gochujang (see recipe) optional
1/4
cup
soaking liquid from the sundried tomatoes
Salad Ingredients
lettuce
radishes
bell pepper
tomatoes
cilantro
scallions
pickled jalapenos, diced
purple cabbage
avocado
1/2
lime, squeezed
Instructions
For Taco 'Meat'
Add everything to the blender except the soaking liquid from the sundried tomatoes, save for the crema, below.
Blend using the tamper but leave it chunky, don't blend to smooth or it will lose the texture.
For the Crema
Add everything to the blender including the liquid from the sundried tomatoes, blend until smooth, thick & creamy.
For the Taco Salad
Add your lettuce and veggies to a large salad bowl, squeeze lime juice over top.
Add your crumbled taco meat & drizzle with some chipotle cashew crema. Enjoy!