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Plant Based Taco Salad with Walnut Meat & Cashew Sour Cream

★★★★★

5 from 1 review

Yield: 2 1x

Ingredients

Scale
  • Salad:
  • 3 cups of organicgirl greens (I used màche rosette)
  • 1 ripe avocado
  • 1/2 cup black beans, drained and rinsed (I used no salt added, organic)
  • 1/2 cup corn, drained and rinsed (I used no salted adde, organic)
  • 2 tablespoons cilantro, rinsed and chopped
  • Walnut Taco Meat:
  • 3/4 cup walnuts soaked overnight in warm water
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Cashew Sour Cream:
  • 1 cup cashews soaked overnight in warmed water
  • 1/2 cup water
  • 1/2 lemon juice
  • Optional: tortilla chips, salsa, etc

Instructions

  1. First assemble 2 bowls with organicgirl greens, corn, black beans, avocado and cilantro and set the 2 bowls aside
  2. Next, in your food processor, pulse together soaked/drained walnuts, cumin and chili powder
  3. Next, pulse together until walnuts are in crumble form, similar to taco meat
  4. Split walnut taco meat across the 2 bowls
  5. Next wipe out the food processor and pulse together soaked/drained cashews, lemon juice and water
  6. Pulse together until it is a creamy consistency
  7. Finally add desired amount to each bowl
  8. Enjoy!
  9. *Walnut meat & Cashew sour cream will stay good for 5-7 days*
  • Author: rachel mansfield
  • Category: vegan, gluten free
  • Cuisine: lunch, dinner

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https://rachlmansfield.com/plant-based-taco-salad-with-walnut-meat/