Meatless Taco Salad with Dairy-Free Cashew Sour Cream

Meatless Taco Salad
  • Servings: 2-4
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 cup walnuts
  • 1 tsp Braggs Liquid Aminos
  • 1 Tbsp olive oil
  • 2 tsp coriander
  • 1 Tbsp cumin
  • 3/4 tsp sea salt, divided
  • romaine/other lettuce
  • chopped tomato
  • avocado
  • black olives
  • other salad fixings you like
  • 1/2 cup cashews
  • 1/2 cup water
  • 1 Tbsp lemon juice


To make the taco "meat," in a food processor with the S-blade, pulse the walnuts, liquid aminos, olive oil, coriander, cumin and 1/4 tsp. salt until chopped, but still a little chunky.

Tear or chop romaine leaves, add the taco "meat" and other salad ingredients.

To make the cashew sour cream, blend cashews, water, lemon juice and 1/2 tsp. salt in the food processor until smooth.

Store the leftovers in an airtight container in the refrigerator for up to three days.
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