Hello fresh! I’m in love with this raw taco salad recipe, especially this raw walnut taco meat!
I ran across a recipe from Rawified for ‘Raw Nut Meat‘, and immediately agreed with the use of using a mix of walnuts and mushrooms. It was most definitely a winner!
Since becoming a vegan, mushrooms have been the replacement for meats in most meals, because of their wonderful meatiness. They are so earthy and I just love them. But if your not into mushrooms, don’t fear because this will still work great for you as you can’t taste them at all.
One of the reasons I love the addition of mushrooms in the walnut meat is to help make a good serving size without too much fat. Although the walnuts are full of good fats, too much is too much. It made perfect sense that mushrooms should be a key ingredient in raw nut meat.
Both the mushrooms and walnuts used in this recipe are full of goodness. Together this recipe is full of omega’s, protein, healthy fats and trace minerals.
This was absolutely delicious, clean and simple, just the way I like my foods. The walnut meat is definitely a keeper for my life as a vegan, as well as this colorful salad. Goodness everywhere on in my salad bowl!
Let’s get on with the recipe, starting with how to make the nut meat as it is the true feature here!
The walnut meat is super easy to pull together. Simply add everything to your food processor and pulse until just crumbly. Careful to not over mix or it will become the texture of pate. And that’s it, nut meat is complete!
Now, for some added extras to top things off. This creamy goodness is based off a basic cashew sour cream with wonderful added flavors of lime and cilantro. It’s a great accompaniment to this salad!
Now on to build our raw taco salad…Print
RAW TACO SALAD + WALNUT MEAT + CILANTRO LIME ‘SOUR CREAM’
Simple, refreshing and will leave you feeling terrific!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 2 - 3
- Category: Salad, Entree
- Cuisine: Vegan, Raw
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)
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.
CILANTRO LIME ‘SOUR CREAM’: Soak your cashews in at least 1 cup cool water for 2 – 3 hours or 1 cup hot water for 5 min. 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.
Makes 1 cup, serves 8.
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 or thin your cream is.
Nutritional information is calculated with the walnut meat and salad ingredients only. For nutritional information on the sour cream, see this Basic Cashew Sour Cream Recipe.