Plant Based Taco Salad with Walnut Meat and Cashew Sour Cream
Try this Plant Based Taco Salad with Walnut Meat and Cashew Sour Cream recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 cup water
- 1/4 teaspoon cumin
- salad:
- 1/4 teaspoon chili powder
- 1/2 lemon juice
- 1 ripe avocado
- 3 cups of organicgirl greens (i used mã che rosette)
- 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
- cashew sour cream:
- 1 cup cashews soaked overnight in warmed water
- optional: tortilla chips salsa, etc
- Carbohydrate 21.9971375112242 g
- Cholesterol 0 mg
- Fat 15.0921643752556 g
- Fiber 11.6748559568583 g
- Protein 7.01489812919429 g
- Saturated Fat 2.2212833125658 g
- Serving Size 1 1 Serving (216g)
- Sodium 11.8267500024769 mg
- Sugar 10.322281554366 g
- Trans Fat 1.00146787505823 g
- Calories 236 calories
First assemble 2 bowls with organicgirl greens, corn, black beans, avocado and cilantro and set the 2 bowls asideNext, in your food processor, pulse together soaked/drained walnuts, cumin and chili powderNext, pulse together until walnuts are in crumble form, similar to taco meatSplit walnut taco meat across the 2 bowlsNext wipe out the food processor and pulse together soaked/drained cashews, lemon juice and waterPulse together until it is a creamy consistencyFinally add desired amount to each bowlEnjoy!*Walnut meat & Cashew sour cream will stay good for 5-7 days*
