Taco Salad

Walnut Taco Meat  

• 1 cup walnuts  

• ½ packed cup sun-dried tomatoes, soaked 4 hours and drained  

• ½ tsp cumin  

• ¼ tsp garlic powder  

• ⅛-1/4 tsp salt (adjust to taste)  

• pinch chili (or more if you like it hot)  

• pinch cayenne pepper  
  
   
  
  Cashew Sour Cream   

• 1 cup cashews, soaked 2 hours  

• ¼ cup lemon juice  

• ¼ tsp salt  

• ⅓ cup) water  
  
   
  
  Salad   

• 2 cups Romaine Lettuce (shredded)  

• 1 avocado (chopped)  

• 1 med tomato (diced)  

• 2 Green Onions (chopped)  

  
  
  Method  

1. Cover the sun-dried tomatoes in water and leave to soak for 4 hours. Drain.  

1. Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.  

1. Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.  

1. Assemble salad ingredients in a large oblong glass dish:  

• Taco Meat  

• Cashew Cheese  

• Romaine Lettuce  

• Avocado  

• Tomatoes  

• Green Onions  
  
  
  
  *Double the recipe for a 9 x 12 glass dish  
  
  Suggestion:  make the sour cream the night before – has a more sour cream taste!