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Taco Salad with Raw Vegan Taco Meat & Chipotle Cashew Crema

Cultivator Kitchen
5 from 1 vote
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!