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Raw vegan taco salad in a white bowl featuring walnut taco meat, sliced radishes, avocado, cherry tomatoes, red onion, fresh cilantro, and cashew dressing.
Linda

Raw Vegan Taco Salad

A vibrant, no-cook salad bursting with bold Tex-Mex flavors. Featuring seasoned walnut taco 'meat', creamy cashew-lime dressing, crisp veggies, and zesty toppings, this plant-based bowl is perfect for hot days, meal prep, or anyone craving a wholesome and satisfying raw vegan meal.
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Prep Time 20 minutes
Soaking Time 2 hours
Total Time 20 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Vegan Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Walnut Taco Meat
  • 1 cup raw walnuts soaked for 1–2 hours
  • 1.5 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika optional
  • 1 tsp tamari or coconut aminos
  • 1 pinch sea salt to taste
For the Cashew-Lime Dressing
  • 0.75 cup raw cashews soaked or quick-soaked
  • 2 tbsp lime juice freshly squeezed
  • 1 clove garlic
  • 0.25 cup water adjust for consistency
  • 1 tsp maple syrup or agave optional
  • 0.25 tsp sea salt
For the Salad Base & Toppings
  • 5 cups romaine or butter lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 whole ripe avocado sliced or cubed
  • 0.25 small red onion thinly sliced
  • optional toppings radishes, sprouts, hemp seeds, raw corn, chopped cilantro

Equipment

  • Food Processor
  • Blender
  • Cutting board
  • Sharp knife

Method
 

  1. Step 1: Pulse soaked walnuts with spices and tamari in a food processor until it resembles taco crumble. Don’t over-process.
  2. Step 2: Blend soaked cashews with lime juice, garlic, salt, sweetener, and water until smooth and creamy. Adjust water as needed.
  3. Step 3: In a bowl, layer chopped lettuce, walnut meat, veggies, and dressing. Add optional toppings and serve immediately.

Notes

For nut-free versions, swap walnuts and cashews with sunflower seeds. Store each component separately and assemble just before serving for freshness.