Raw Taco Salad
Walnut Taco Meat (4 serves)
1 cup raw walnuts
½ packed cup DRY sun-dried tomatoes, soaked 2-8h and drained
½ tsp cumin
¼ tsp garlic powder
⅛-1/4 tsp sea salt (adjust to taste)
pinch chili powder (or more if you like it hot)
pinch cayenne pepper
Cashew Sour Cream (12 serves)
1 cup raw cashews, soaked 1-2h
¼ cup fresh squeezed lemon juice
¼ tsp sea salt
⅓ cup filtered water
⅔ cup ice
Salad (1 serve)
2 cups arugula
¼ cup Walnut Taco Meat (see above)
1 med tomato
1 tsbp Cashew Sour Cream (see above)
1 tbsp spring onion, sliced
Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.
Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.
Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.
Assemble salad ingredients in a large bowl (one per person), serve and eat.