Taco Salad
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Taco Salad

A dairy-free taco salad that is filling and delicious!

Jessica

Ingredients

1-serving
  1. 1 Cup cashews Soaked (overnight)
  2. 1/4 Cup Nutritional yeast
  3. of 4 Can green chillies Ounces
  4. 1 Teaspoon Paprika
  5. Dash Garlic powder
  6. to taste Salt
  7. 1 Bunch Greens (spinach, kale, romaine, mixed)
  8. 1/4 Cup Black beans
  9. 1/4 Cup tomatoes Diced (fresh)
  10. 1/2 Avocado
  11. 2 Tablespoons Cilantro
  12. 12 corn Sprouted or chips
  13. 1/4 Cup Cheese sauce from above

Method

20 mins
  1. Blank step
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    Place soaked cashews, nutritional yeast, green chiles paprika, garlic powder, salt and blend until smooth. Add extra spices for more heat. Pour into saucepan on medium heat and stir to thicken for about 5 minutes.

  2. Blank step
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    Take 5 of your sprouted chips and lay in the bottom of a salad bowl. Spoon half of your warm cheese sauce onto the chips. Layer your greens, black beans, tomatoes, avocado, and cilantro on top. Add another layer of chips on top or around your salad. Spoon the remaining cheese on top. Dig in!

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