Vegan Taco Salad

Name: Vegan Taco Salad
Cuisine: Mexican Food
Ingredients: cook for 5-10 minutes over medium heat, stirring constantly, until all the moisture is absorbed and the mixture is slightly crispy. ⠀; 2️⃣cheese sauce ⠀; 1/2 cup raw cashews ⠀; 1/2 cup water ⠀; 3 tbsp nutritional yeast ⠀; 2 tbsp tomato sauce ⠀; 1 tsp turmeric ⠀; 2 tbsp lemon juice ⠀; a couple drops of tabasco (optional)⠀; salt & pepper to taste ⠀; 70g soft tofu⠀; 1 tbsp apple cider vinegar ⠀; 1 tbsp lemon juice⠀; 1 tbsp nutritional yeast⠀; 1/2 tsp garlic powder⠀; 1/2 tsp onion powder⠀; pinch of salt⠀

Quick & EasyVegetarianAppetizers & SnacksComfort FoodEasy AppetizersEasy but impressiveCheap and healthyHealthy breakfastMexican FoodWrapsTortillasBlender

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Yasmine | Fitness Coach

4 recipes

Ingredients

cook for 5-10 minutes over medium heat, stirring constantly, until all the moisture is absorbed and the mixture is slightly crispy. ⠀
2️⃣cheese sauce ⠀
1/2 cup raw cashews ⠀
1/2 cup water ⠀
3 tbsp nutritional yeast ⠀
2 tbsp tomato sauce ⠀
1 tsp turmeric ⠀
2 tbsp lemon juice ⠀
a couple drops of tabasco (optional)⠀
salt & pepper to taste ⠀
70g soft tofu⠀
1 tbsp apple cider vinegar ⠀
1 tbsp lemon juice⠀
1 tbsp nutritional yeast⠀
1/2 tsp garlic powder⠀
1/2 tsp onion powder⠀
pinch of salt⠀

Preparation

Soak the soy curls in boiling water for 10 minutes
While they soak, dice the onion
Drain the soy curls and put them in a food processor, pulse until you get ground-beef like consistency
In a pan, heat up the olive oil then and the diced onion and sauté for a couple minutes
Soak the cashews overnight (if you’re short on time, you can soak them for 10 minutes in boiling water). ⠀
Drain the cashews. ⠀
Add all the ingredients to a high-speed blender and blend until you reach smooth consistency.⠀
Add all the ingredients to a food processor and blend until you reach a smooth consistency

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