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5
from 1 vote
Vegan Taco Salad
by:
claire cary
This simple vegan salad is a hearty, easy to make recipe that is perfect for summer! With tons of fresh veggies like crisp romaine lettuce, tomatoes, corn, black beans, avocado, taco meat and finished with a cilantro lime cashew dressing.
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Prep:
15
minutes
mins
Cook:
15
minutes
mins
Total:
30
minutes
mins
6
1x
2x
3x
Ingredients
Salad
▢
1
batch taco meat
or 1 pound store bought vegan taco meat
▢
1
can
black beans
drained and rinsed
▢
1
cup
corn
▢
1
cup
halved cherry tomatoes
▢
½
avocado
▢
⅓
cup
finely chopped red onion
▢
⅓
cup
fresh cilantro
Dressing
▢
1
cup
raw cashews
▢
1
cup
water
▢
⅓
cup
cilantro
▢
1
tablespoon
lime juice
▢
¼
teaspoon
salt
▢
½
teapsoon
minced garlic
1 clove
US Customary
-
Metric
Instructions
First, prep your
taco meat
. Either use
this recipe
, or your favorite store bought vegan taco meat.
Meanwhile, add the cashews to a bowl and soak with boiling water for about 20 minutes.
Prep the veggies and add to a large salad bowl. I like to finely chop the romaine, but you can keep it as big or small as you like.
Add in the taco meat once ready and cooled.
Drain and rinse the cashews and add to a blender along with all dressing ingredients.
Blend until completely smooth, adding more water as desired to thin.
Toss the salad with as much or as little dressing as you like. You definitely won't need all of it, but it keeps well in the fridge!
Serve cold and enjoy!
Notes
For a nut free version, you can use tahini in place of cashews. I suggest 1/2 cup of tahini.
Serving:
1
cup
/
Calories:
398
kcal
/
Carbohydrates:
24
g
/
Protein:
20
g
/
Fat:
29
g
/
Fiber:
6
g
/
Sugar:
3
g
Did you make this?
Mention
@eatwithclarity
or tag
#eatwithclarity
!