I’m in love with this raw nut meat and have been wanting to try it for awhile. I ran across a recipe from Rawified for ‘Raw Nut Meat‘ and immediately agreed with the use of mushrooms in the nut meat and knew this would be a winner. Since becoming a vegan, mushrooms were the replacement for meats in most meals because of their wonderful meatiness, and they are so earthy…I just love them. But if your not into mushrooms, don’t fear because this will still work great for you as you can’t taste them at all. One of the reasons I love the addition of mushrooms in the nut meat is to help make a good serving size without too much fat. Although it’s good fat, too much is too much. It made perfect sense to me that they should be a key ingredient in raw nut meat. Mushrooms are full of goodness, same as the walnuts used in this recipe. This mixture is full of omega’s, protein, healthy fats and trace minerals from the mushrooms such as selenium. This was just delicious, clean and simple just the way I like my foods. The nut meat is definitely a keeper for my life as a vegan as well as this colorful salad. Goodness everywhere on my plate.
Let’s begin with the nut meat as it is the true feature here…
RAW NUT MEAT
- 1 cup walnuts
- 1 cup mushrooms
- 1 tablespoon nama shoyu or tamari
- 2 teaspoons cumin
- 1/8 teaspoon chipotle powder or cayenne
Place ingredients in food processor and pulse until coarse and chunky, don’t over blend or it will become a spread, pate like consistency.
That’s it…so easy and so good!
Now for some added extras to top things off. It’s based off a basic cashew sour cream with wonderful added flavors of lime and cilantro…a great accompaniment to this salad.
CILANTRO LIME ‘SOUR CREAM’
- 1/2 cup cashews, soaked for 2 – 3 hours
- 1/4 cup water, give or take
- 1 small lime, squeezed
- 1 teaspoon apple cider vinegar
- 1 clove garlic
- few sprigs cilantro
- pinch of mineral salt
Soak your cashews in at least 1 cup water for 2 – 3 hours. Drain well.
Add ingredients to blender or food processor, blend/process, scraping down the sides every now and then until smooth. Add extra water 1 tablespoon at a time if needed. For thicker cream use less water, for thinner use more. I found that I needed to add more water to get to my consistency. Add a dollop or thin enough to add a good drizzle over the whole salad.
Makes 1 cup, serves 8.
Now on to build our taco salad…
RAW TACO SALAD
- 2 head romaine lettuce, chopped
- 1/2 cup handful grape tomatoes, halved
- 1 bell peppers (any color), diced
- 1 green onion, thinly sliced
- 1/4 cup cilantro, chopped
- pepitas, to garnish
- lime wedges, to serve
- sliced avocado, to serve
- Nut meat (recipe above)
- Lime Cilantro Sour Cream (recipe above) or Basic Cashew Sour Cream (shown)
Use as much as you like of anything or feel free to add other ingredients like fresh corn, sliced jalapenos, etc. Serve with a few juicy limes as your dressing.
Add a dollop of cream or a drizzle depending on how thick/thin your cream is.
It was a fairly simple salad that will leave you feeling fresh and satisfied!
LIME-CILANTRO CASHEW CREAM
SALAD ONLY W/ AVOCADO