Raw Taco Salad


  • 145 min
  • Serves 4
  • Easy


Walnut Taco 'Meat'

1 cup American Walnuts

1 tbsp soy sauce (tamari)

¼ tsp smoked paprika

1 tsp cumin

Pinch of chilli powder

¼ cup sundried tomatoes (drained of oil)

Cashew Sour Cream

1 cup Natural Cashews (soaked in filtered water for 1-2 hours, with a pinch of sea salt)

4 tbsp lemon juice

1 tsp apple cider vinegar

Small clove of garlic, crushed (optional)

Small handful of fresh herbs (optional)

Pinch of sea salt

¼ cup of water (add more to reach desired consistency)

Quick Quacamole

2 large ripe avocados

1 tomato, seeded and chopped

½ small red onion, finely chopped

1 clove of garlic, crushed

¼ cup lime juice

½ tsp chopped red chilli finely chopped

Coriander leaves, chopped

Salt and ground black pepper



Walnut Taco ‘Meat’

Process all ingredients in a food processor until well combined, but still chunky (do not over process as it will quickly become a paste)

This will keep up to 4 days in a sealed container in the fridge.


Cashew Sour Cream

Rinse the cashews.

Put all ingredients in a food processor or a powerful blender, until very smooth.

This will keep up to 4 days in a sealed container in the fridge.


Quick Guacamole 

Remove the flesh of the avocados into a bowl and roughly mash with a fork.

Add all other ingredients – season to taste.


Assemble plates per serve, a base of your favourite salad greens, chopped tomatoes and spring onions.

Top with the Walnut Taco Meat, Guacamole and the Cashew Sour Cream.