Plant Based Taco Salad with Walnut Meat & Cashew Sour Cream

• Vegan
• Gluten free

• Produce

  • 1 Avocado, ripe
  • 1/2 cup Black beans
  • 2 tbsp Cilantro
  • 1/2 cup Corn
  • 3 cups Organicgirl greens

• Condiments

  • 1/2 Lemon juice

• Baking & Spices

  • 1/4 tsp Chili powder

• Nuts & Seeds

  • 1 cup Cashews
  • 1/4 tsp Cumin
  • 3/4 cup Walnuts

• Liquids

  • 1/2 cup Water

Found on rachlmansfield.com

Ingredients

• Salad:
• 3 cups of organicgirl greens (I used màche rosette)
• 1 ripe avocado
• ½ cup black beans, drained and rinsed (I used no salt added, organic)
• ½ cup corn, drained and rinsed (I used no salted adde, organic)
• 2 tablespoons cilantro, rinsed and chopped
• Walnut Taco Meat:
• ¾ cup walnuts soaked overnight in warm water
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• Cashew Sour Cream:
• 1 cup cashews soaked overnight in warmed water
• ½ cup water
• ½ lemon juice
• Optional: tortilla chips, salsa, etc

Directions

• First assemble 2 bowls with organicgirl greens, corn, black beans, avocado and cilantro and set the 2 bowls aside
• Next, in your food processor, pulse together soaked/drained walnuts, cumin and chili powder
• Next, pulse together until walnuts are in crumble form, similar to taco meat
• Split walnut taco meat across the 2 bowls
• Next wipe out the food processor and pulse together soaked/drained cashews, lemon juice and water
• Pulse together until it is a creamy consistency
• Finally add desired amount to each bowl
• Enjoy!
• *Walnut meat & Cashew sour cream will stay good for 5-7 days*