Скачать или смотреть Taco Salad | All-Vegan Ingredients! | PlantBased & More

Showcase this traditional Mexican favorite into a vibrant and tasty salad! Our Taco Salad is plant-based vegan from the "meat", cashew sour cream, and cheese! All the flavors and textures just work together, you'll be coming back for seconds!

INGREDIENTS:
For the dressing:
2 tbsp cane vinegar
2 tbsp canola oil
6 tbsp tomato sauce
1 tbsp sugar
1 onion, finely chopped
hot sauce, to taste

For the "Meat" Mixture
200g plant-based mince
4 cloves garlic, minced
1/2 onion, chopped
Cumin powder (to taste)
1/2 tsp Taco Seasoning, or to taste
Chili Powder, to taste
Salt & Pepper to taste

For the Cashew Sour Cream
1 cup raw cashews, soaked
1/4 cup water (make it 1/2 cup if your blender is not high speed)
Juice of 1/2 lemon
1 tsp apple cider vinegar

To serve:
Lettuce Leaves
Tortilla Chips
Diced Tomatoes
Beans
Vegan Cheese, pulsed

Procedure:
1 Cook meat: In a pan, over medium high heat, sautee onion until translucent. Add the garlic and cook until fragrant. Add the plant-based mince, taco seasoning, salt, and pepper, pinch of cumin. Cook until meat is a bit toasted and has darkened in color about 5-7 minutes. Set aside

2 For the sour cream: Blend all sour cream ingredients until smooth. Set aside.

3 For the Dressing: Blend all ingredients together. Set aside.

4 To assemble: In individual plates, layer letuce leaves, tortilla chips, tomatoes, beans, meat mixture, drizzle with dressing, sour cream and sprinkle cheese.

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