Description
A delicious and healthy Vegan Taco Salad topped with creamy Cashew Queso, perfect for a satisfying meal.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup lettuce, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- For Cashew Queso: 1 cup raw cashews, soaked for 4 hours, 1/4 cup nutritional yeast, 1/2 cup water, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt to taste
Instructions
- In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, avocado, cherry tomatoes, red onion, lettuce, and cilantro.
- In a separate bowl, blend the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, onion powder, and salt until smooth to make the Cashew Queso.
- Drizzle the Cashew Queso over the salad and toss gently to combine.
- Squeeze lime juice over the salad and season with salt and pepper to taste.
- Serve immediately and enjoy your Vegan Taco Salad!
Notes
- For a spicier kick, add jalapeños or hot sauce.
- This salad can be made ahead of time; just keep the dressing separate until serving.
- Feel free to customize with your favorite vegetables or toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Taco Salad, Cashew Queso, Healthy Salad, Mexican Cuisine