15-Minute Vegan Taco Salad
A fresh, quick, and satisfying plant-based taco salad with protein-rich walnut meat, fiber-packed veggies, and creamy cilantro-lime cashew dressing. Perfect for everyday meals, this vibrant salad is easy to assemble, nutrient-dense, and full of flavor.
Equipment
- 1 Food processor
- 1 blender (or additional food processor)
- 1 knife
- 1 Cutting board
- 1 Bowl (for assembling salad)
Ingredients
Walnut Taco Meat:
- 1 cup walnuts
- 1 cup mushrooms
- 1 tablespoon tamari or soy sauce
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ⅛ teaspoon chipotle powder or cayenne
- Salt and pepper to taste
Cilantro-Lime Cashew Cream:
- ½ cup raw cashews soaked 2–3 hours
- ¼ cup water adjust for consistency
- 1 small lime juiced
- 1 teaspoon apple cider vinegar
- 1 clove garlic
- Few sprigs cilantro
- Pinch of mineral salt
Taco Salad:
- 2 heads romaine lettuce chopped
- ½ cup grape tomatoes halved
- 1 bell pepper diced
- 1 cup corn kernels
- 1 green onion thinly sliced
- 1 small jalapeño seeds removed and diced
- ¼ cup chopped fresh cilantro
- Pepitas for garnish
- Lime wedges to serve
- Sliced avocado to serve
Instructions
- Prepare the Walnut Taco Meat: Start by setting up your food processor. Add the walnuts, mushrooms, tamari (or soy sauce), ground cumin, garlic powder, chipotle powder or cayenne, plus a pinch of salt and pepper. Secure the lid and pulse in short bursts until the mixture becomes crumbly and resembles ground taco meat. The texture should be coarse with tiny pieces—avoid over-blending, or it will turn into a paste. Taste and adjust seasoning if needed, then set aside in a small bowl.
- Soak the Cashews for the Cream: If you haven’t already, soak the cashews in water. You can either cover them with cool water and let them sit for 2–3 hours, or if you’re short on time, place them in very hot water for about 5 minutes. Drain thoroughly before blending to ensure the cream comes out smooth and silky.
- Blend the Cilantro-Lime Cashew Cream: Transfer the soaked cashews to a blender or food processor. Add water, lime juice, apple cider vinegar, garlic clove, cilantro sprigs, and a pinch of salt. Blend on high speed until the mixture is completely smooth, stopping occasionally to scrape down the sides. Adjust the texture by adding more water a tablespoon at a time until it reaches your desired consistency—thicker for a dollop-style cream or thinner for a drizzle. Taste and adjust lime or salt if necessary. Transfer to a small jar or bowl and refrigerate until ready to serve.
- Chop and Prep the Salad Vegetables: Rinse and pat dry the romaine lettuce, then chop it into bite-sized pieces. Slice the grape tomatoes in half, dice the bell pepper into small cubes, and thinly slice the green onion. Remove the seeds from the jalapeño and slice it into rings or dice it finely, depending on how much heat you prefer. Chop the cilantro and keep everything neatly arranged for easy assembly.
- Assemble the Salad Base: In individual serving bowls (or one large salad bowl if serving family-style), spread out a generous layer of chopped romaine. This will serve as the fresh, crunchy base for your taco salad.
- Add the Colorful Veggies: Scatter the grape tomatoes, diced bell pepper, sweet corn kernels, green onion, jalapeño slices, and chopped cilantro over the lettuce. Distribute them evenly so every bite has a mix of color, crunch, and flavor.
- Layer on the Walnut Taco Meat: Spoon a generous portion of the walnut taco meat over the vegetables. This flavorful, protein-rich topping will give the salad its “taco” flair while keeping it hearty and satisfying.
- Garnish with Creamy Cashew Dressing: Drizzle the cilantro-lime cashew cream over the salad in a zigzag pattern, or place a dollop on top for a creamier bite. Adjust the amount depending on your preference for creaminess.
- Finish with Garnishes: Top the salad with pepitas for crunch, sliced avocado for creamy richness, and lime wedges on the side for a burst of brightness. A squeeze of fresh lime juice just before eating really brings all the flavors together.
- Serve and Store: Enjoy immediately while the vegetables are crisp and refreshing. This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 4 days. For best results, keep the walnut meat, cashew cream, and salad components in separate containers, then assemble just before eating to maintain maximum freshness and crunch.
Notes
- Use raw walnuts for the best flavor and texture; roasted ones can make the taco meat too oily.
- If you’re sensitive to spice, reduce or skip the chipotle or cayenne and add extra cumin for flavor balance.
- The cashew cream thickens as it chills—stir in a splash of water before serving if needed.
- Romaine works beautifully as a crunchy base, but you can also mix in spinach or kale for extra nutrients.
- To save time, prep the walnut meat and cashew cream a day ahead, then assemble fresh when ready to serve.
- For extra protein, sprinkle hemp seeds, black beans, or quinoa on top of the salad.
- Always taste and adjust seasonings before serving—small tweaks make a big difference.
- This recipe is naturally gluten-free if you use tamari instead of soy sauce.
- A squeeze of fresh lime at the end brightens all the flavors and adds a refreshing kick.
- Leftovers stay best when the dressing is stored separately from the veggies.
