Raw Taco Salad

• Walnut Taco Meat (4 serves)
• 1 cup (150g) walnuts
• 1/2 packed cup (50g) sun-dried tomatoes, soaked 2-8h and drained
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/8-1/4 tsp salt (adjust to taste)
• pinch chili (or more if you like it hot)
• pinch cayenne pepper
• Cashew Sour Cream (12 serves)
• 1 cup (140g) cashews, soaked 1-2h (soaking optional)
• scant 1/4 cup (55g) lemon juice
• 1/4 tsp salt
• 1/3 cup (85g) water
• 2/3 cup (95g) ice
• Salad (1 serve)
• 2 cups rocket (arugula)
• 1/4 cup Walnut Taco Meat (see above)
• 1/2 avocado
• 1 med tomato
• 1 tsbp Cashew Sour Cream (see above)
• 1 tbsp spring onion, sliced

1. 1) Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.
2. 2) Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.
3. 3) Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.
4. 4) Assemble salad ingredients in a large bowl (one per person),
5. 5) serve and eat.

taco, walnuts, tomatoes, cumin, ubc, salt, chili, cayenne pepper, sour cream, cashews, ubc, ubc, water, salad, rocket, ubc, avocado, tomato, sour cream, spring onion

Taken from www.epicurious.com/recipes/member/views/raw-taco-salad-52627691 (may not work)