Friday, July 12, 2013

Vegan Raw Walnut Taco Salad With Avocado Cashew Cream

The most amazing salad ever!
Yesterday's International Raw Vegan Day also included more than blended smoothies. For dinner came about an enticing, quite fulfilling meal that combines fresh, crunchy colorful veggies, rich, fibrous black beans, and "beefy" walnut meat surrounded in a "cheesy" smooth avocado cashew cream sauce that is finger licking incredible.
Who needs to cook when you can easily prepare a savory dish as yummy and simple as this?

Vegan Raw Walnut Taco Salad Ingredients and Preparation

2 cup spinach
2 cup black beans, rinsed
2 carrots, chopped
1/4 cup red onion, chopped
4 miniature bell peppers, seeded and chopped
1 teaspoon garlic

Walnut Meat

1 1/2 cup raw walnuts
1 teaspoon Italian seasonings
1 1/2 teaspoon cumin
1/4 teaspoon coriander
1 1/2 tablespoon Liquid Braggs
pinch of paprika

Slightly grind walnuts and blend with remaining ingredients.

Avocado Cashew Cream

1 cup cashews, soaked (use some of the water)
1 avocado
3 tablespoon nutritional yeast
1 teaspoon salt
1/2 teaspoon white pepper

Combine all ingredients into a blender until reaching desired consistency.

Toss veggies and black beans together.
Add walnut meat & toss again.
Stir in avocado cashew cream and serve.


  1. I don't always necessarily eat vegan, but this is one vegan dish that's totally up my ally! This looks so yummy and satisfying!

    1. Whoo hoo! Thanks Kari. It is very, very delicious-filled-with-impressive-flavors salad and one that I would definitely make again. :)