Raw Vegan Taco Salad – Paleo fiendly

My favourite cafe was all out of its usual raw vegan taco salad on Sunday, which left me with a severe craving. Rather than miss out entirely, I decided to make my own.

I love raw foods and try to incorporate raw meals into my diet as much as I can. As delicious as meat is, sometimes you need to give your digestion a break. Raw vegan foods like this are great for that purpose, all the while complying with paleo principles. This is a super easy and tasty place to start if you’re new to the idea.

Raw Taco Salad. Vegan and Paleo

Raw Taco Salad. Vegan and Paleo!

I originally used a recipe from Eating Vibrantly and customised it to suit my tastes & utensils.

There’s a few components to this recipe, but they’re all super quick and easy. Most of it can be done in the Thermomix, food processor or even a blender. It takes under 30 minutes to prepare.

You can activate the nuts beforehand if you prefer (and are prepared!).

Taco Salad

Serves around 4

Walnut Taco Mince

Walnut Taco Mince

Raw Walnut Taco Mince


  • 1 cup (150g) walnuts
  • ½ packed cup (50g) semi sun-dried tomatoes – add more if you want a wetter mince
  • 1 tsp cumin
  • 1/2 tsp paprika
  • ¼ tsp garlic powder
  • ⅛-1/4 tsp salt (adjust to taste)
  • pinch chili or cayenne pepper (or more if you like it hot)


Chop roughly in a blender or Thermomix for 10 seconds/speed 4. We want it still chunky. Put it into a bowl and set aside. The earlier you do this ahead of time, the more the flavours will develop.

Give your blender a quick rinse and start the Cashew Sour Cream.

Tip: If you’re using completely dry sun-dried tomatoes you may want to soak them for 2-8 hours to soften them up. Or add a splash of olive oil to help wet the mix a little. 

the earlier you prep this mince the tastier it becomes. I make it then eat it almost straight away, which is delicious, but when I eat the leftovers for lunch the next day it goes to the next level.

Cashew “Sour Cream”


  • 1 cup (140g) cashews, soaked 1-2h (soaking optional)
  • Juice of 1 small lemon or ¼ cup (55g) juice
  • ¼ tsp salt
  • 1/3 cup (85g) ice
  • 1/3 cup (85g) water; add as needed


Blend until smooth; if using a Thermomix blend for 30-40 seconds/speed 8. Check consistency and slowly add water, until desired texture is achieved. Put it into a bowl and set aside. Note: it will firm up a little in the fridge. 

Don’t bother rinsing your machine, just throw in all your guacamole ingredients (a little extra flavour never hurt anyone).

Guacamole preparation

Guacamole preparation



  • 2 ripe avocados
  • 1/2 teaspoon Himalayan salt
  • 1 tbsp of fresh lime juice or lemon juice
  • 1/2 red onion or a couple of stalks of green onion
  • 1-2 chiles, stems and seeds removed (optional)
  • 2 tablespoons coriander (cilantro)
  • Fresh black pepper, to taste
  • 1/2 ripe tomato, seeds and pulp removed, chopped


Add everything except the avocado to the thermomix/blender and chop quickly on a medium setting, e.g. 6 seconds/speed 5.

Add the avocado and mix again, speed 4, for about 5 seconds. Vary the time depending on the consistency you prefer (I like my avo a little chunky).

Alternatively, do it all by hand for an authentic edge:

  • chop the onion & chili finely,
  • cut the coriander up
  • dice the tomato and
  • mash avocado with a fork

Mix all the ingredients through and serve.

Assemble the Taco Salad

  1. Grab a handful of your favourite lettuce leaves for each person (I used purple kale and baby spinach, but a finely chopped iceberg would be more authentic)
  2. Add whatever extra veggies you prefer (chopped red capsicum and tomatoes are always a winner)
  3. Spoon the Taco Mince over the top
  4. Dollop on the Cashew Sour Cream and Guacamole.

Mid production

Tip: The sour cream will thicken up if you leave it in the fridge. This is how my leftovers looked the next day:IMG_6299

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