Raw Vegan Taco Salad with Spicy Chipotle Aioli and Cashew Sour Cream
With slathered with spicy chipotle aioli and cashew sour cream, this Raw Taco Salad is the ultimate meal for hot summer days when it's too hot to cook.
Equipment
- Blender
- Food processor
Ingredients
For the Taco “Meat”
- 1 cup sunflower seeds soaked for 2 hours, drained and rinsed
- 6 sun-dried tomato halves (not the oil soaked type) soaked for 2 hours, drained and rinsed
- 1 ½ tablespoons Taco Seasoning or store-bought taco seasoning
For the Spicy Chipotle Aioli
- ½ cup raw cashews soaked for 2 hours, drained and rinsed
- 2 tablespoons water
- 3 tablespoons lime juice
- 1 clove garlic
- ½ teaspoon chipotle powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon sea salt
For the Cashew Sour Cream
- ½ cup raw cashews soaked for 2 hours, drained and rinsed
- 3 tablespoons water
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- ¼ teaspoon sea salt
For the Salad
- 6 cups romaine lettuce shredded (about 1 large head or two small heads)
- 2 cups red cabbage shredded
- 1 cup carrots shredded
- 1 cup tomatoes chopped
- 1 avocado chopped
- ⅓ cup black olives chopped
Instructions
For the Taco “Meat”
- Place the sunflower seeds and sun-dried tomatoes in food processor fitted with an S-blade, along with the taco seasoning. Process until sunflower seeds are well ground and all of the tomatoes are chopped. Set aside.
For the Spicy Chipotle Aioli
- Mix all of the ingredients together in a high powered blender. Set aside.
For the Cashew Sour Cream
- Mix all of the ingredients together in a high powered blender. Set aside.
For the Salad
- Divide all of the salad ingredients among 4 plates. Top with the taco “meat”, spicy chipotle aioli, and cashew sour cream.
Nutrition
Calories: 532kcalCarbohydrates: 35gProtein: 17gFat: 41gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 20gSodium: 606mgPotassium: 1279mgFiber: 12gSugar: 10gVitamin A: 12622IUVitamin C: 47mgCalcium: 116mgIron: 6mg