Vegetarian Recipe – Vegan Taco Salad with Cashew Cream by What Shall I Cook
Ingredients:
For the Salad:
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen & thawed)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ½ red onion, thinly sliced
• 4 cups chopped romaine or mixed greens
• 1 cup tortilla chips, crushed slightly
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt & pepper to taste
• Optional: pickled jalapeños, chopped cilantro, or green onions for garnish
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For the Cashew Cream:
• ¾ cup raw cashews (soaked in hot water for 15–30 mins, then drained)
• ¼ cup water (more as needed for consistency)
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 clove garlic
• ½ teaspoon onion powder
• Salt to taste
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Instructions:
1. Make the Cashew Cream
Blend-soaked cashews, water, lemon juice, vinegar, garlic, onion powder, and salt until smooth and creamy. Add more water to thin if needed. Chill until ready to use.
2. Season the Beans & Corn
In a skillet over medium heat, sauté black beans and corn in olive oil with cumin, paprika, salt, and pepper for 5–6 minutes, until warmed and slightly crisped.
3. Assemble the Salad
In a large bowl or individual servings, layer greens, seasoned beans and corn, tomatoes, avocado, onion, and crushed tortilla chips.
4. Drizzle with Cashew Cream
Spoon or drizzle cashew cream over the salad. Garnish with cilantro, jalapeños, or green onions if desired.
5. Serve Immediately
Enjoy fresh and crunchy!
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