It’s slightly different every time, but it’s always delicious, and very satisfying. Which is surprising, because it’s full of “salad-y” ingredients, and HEAPS of greens. Even on cold autumn days.

Raw Taco Salad [Vegan]


Cooking Time




Walnut Taco Meat (4 serves)

  • 1 cup walnuts
  • 1/2 cup sun-dried tomato halves, well-packed, soaked 2-8h and drained 
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt (adjust to taste)
  • pinch chilli powder (or more if you like it hot)
  • pinch cayenne pepper

Cashew Sour Cream (12 serves)

  • 1 cup cashews, soaked 1-2h 
  • 1/4 cup lemon juice
  • 1/4 tsp salt
  • 1/3 cup water
  • 2/3 cup ice

Salad (1 serve)

  • 3 cups rocket / arugula
  • 1/4 cup Walnut Taco Meat
  • 1/2 med avocado, diced
  • 1 med tomato, diced
  • 1 tablespoon Cashew Sour Cream
  • 1 tablespoon spring onion , sliced


  1. Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.
  2. Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.
  3. Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.
  4. Assemble salad ingredients in a large bowl (one per person), serve and eat.

Nutritional Information

486 Cal / serve Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.