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Tan

Style:Queen Bella

Raw Vegan Taco Salad with Spicy Chipotle Aioli and Cashew Sour Cream Equipment Blender Food processor Ingredients For the Taco “Meat” 1 cup sunflower seeds soaked for 2 hours, drained and rinsed 6 sun-dried tomato halves (not the oil soaked type) soaked for 2 hours, drained and rinsed 1 ½ tablespoons Taco Seasoning or store-bought taco seasoning For the Spicy Chipotle Aioli ½ cup raw cashews soaked for 2 hours, drained and rinsed 2 tablespoons water 3 tablespoons lime juice 1 clove garlic ½ teaspoon chipotle powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon sea salt For the Cashew Sour Cream ½ cup raw cashews soaked for 2 hours, drained and rinsed 3 tablespoons water 1 tablespoon lemon juice ½ tablespoon apple cider vinegar ¼ teaspoon sea salt For the Salad 6 cups romaine lettuce shredded (about 1 large head or two small heads) 2 cups red cabbage shredded 1 cup carrots shredded 1 cup tomatoes chopped 1 avocado chopped ⅓ cup black olives chopped Instructions For the Taco “Meat” Place the sunflower seeds and sun-dried tomatoes in food processor fitted with an S-blade, along with the taco seasoning

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