Raw Taco Salad Raw Vegan Recipe - The Colorful Home Cooking Show with Gabrielle Reyes

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and high in protein.

tortilla chips

🥗Healthier: baked pita chips

💰Cheaper: homemade tortilla strips

Baked pita chips have less fat.

avocado

🥗Healthier: mashed banana

💰Cheaper: apple sauce

Mashed banana provides creaminess with fewer calories.

lime juice

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds tanginess with fewer calories.

Add 1 cup of brown mushrooms to a food processor.

Add 1 cup of raw walnuts to the food processor.

Add 1/2 cup of sun-dried tomatoes to the food processor.

Add garlic powder, onion powder, paprika, chili powder, cumin, dried cilantro, salt, and pepper to taste into the food processor.

Pulse the mixture in the food processor until combined and fragrant.

In a blender, add 1 cup of raw cashews.

Add a splash of lime juice to the blender.

Pour in 2 cups of coconut milk into the blender.

Add garlic powder, onion powder, salt, and a generous amount of nutritional yeast to the blender.

Blend the mixture until smooth to create the cashew crema.

In a large bowl, add 1 cup of chopped cherry tomatoes.

Dice and add 1 whole avocado to the bowl.

Add 1/2 of a red onion, diced, to the bowl.

Add chopped cilantro to the bowl.

Sprinkle in pepitas for crunch.

Add half of the walnut meat mixture to the bowl.

Drizzle the cashew crema over the salad ingredients.

Mix all ingredients together thoroughly, ensuring the walnut meat is distributed evenly.

Serve immediately, optionally with tortilla chips on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens