Raw Taco Salad
WALNUT TACO MEAT:
(4 Serves)
Ingredients
1 cup Alison’s Pantry American Walnuts
1 tbsp soy sauce (tamari)
¼ tsp smoked paprika
1 tsp cumin
Pinch of chilli power
¼ cup semi dried tomatoes (drained of oil)
Method
- 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:
(12 serves)
Ingredients
1 cup Alison’s Pantry Raw 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)
Method
- 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:
Ingredients
2 large ripe avocados
1 tomato, seeded and chopped
½ small red onion, fi nely 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
Method
- 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.