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Raw Vegan Taco Salad

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Now this one is a little advance but well worth any of the trouble. Raw Tacos bring life to any party and the variations are endless! You can incorporate other fun recipes into this one as additional toppings, such as quinoa and black rice for more protein and grains. 

You will need:

Food Processor 

4 Medium Size Bowls

1 Large Bowl 


Walnut Taco Meat:

1 Cup Walnuts
1 Tablespoon Chili Powder
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Tablespoon Paprika
1 Tablespoon Dried Onion
1 Tablespoon Olive Oil 
1 Tablespoon Coconut Aminos
2 Tablespoons Lemon Juice
1 teaspoon (not Tablespoon) Pink Himalayan Sea Salt

Salsa Ingredients:

1 Tomato
1/2 Cup of Sun dried Tomatoes
1/2 Cup Red Onion
1/2 Cup fresh Cilantro 
1 lime
1/2 teaspoon Pink Himalayan Sea Salt

Cashew Sour Creme:

1 1/2 Cup Cashews (soaked)
3/4 Cup Water
3 Tablespoons Lemon Juice
2 Tablespoons Coconut Aminos
1/2 teaspoon Pink Himalayan Sea Salt 

Additional ingredients:

Romaine Lettuce
Black Olives
Mango/Pineapple (optional)


1. Create luscious Walnut Taco Meat by combining all ingredients in the food processor and pulse lightly til it all mixes. You wanna keep this mixture chunky like meat. Remove from processor and place in a bowl.

2. With the food processor, create a Salsa by combining all ingredients and pulsing this one lightly as well. Leave chunky like a nice fresh salsa should be! Set aside, place in a bowl.

3. Next make the Sour Creme! Add all ingredients for that one in the processor. Before you turn it on, hold down the lid (because of the water). Pushing it shut, blend it down til smooth this time. Check it and make sure some excess nuts on the side get pushed down to blend good too. This is my favorite part of the recipe! Spoon out into a bowl. Taste amazing! So simple! 

4. Now that you have your main toppings ready, you can chop some lettuce, black olives, avocado, fruits, etc. You can also add quinoa or black rice to this dish! Fiesta! 

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