Nov 202011
This raw recipe is a delicious alternative to regular taco salad. I made the salad shown with guacamole, but it can also be made with a homemade cheese substitute. Cheese substitutes are generally made with nuts, garlic, and lemon juice. They come out the consistency of a spread, like boursin cheese for example.  If you are in a rush, just use some canned salsa from the fridge and skip on the flax crackers, this can be a really quick nutritious meal.

First make the guacamole, salsa and nut meat (and crackers if you like). Then mix with some romaine lettuce in a bowl.


  • 1 jalapeño (or ½ tsp cayenne)
  • 1 clove garlic (minced)
  • 2-3 avocados
  • 1 lemon (juiced)

Mince the garlic and jalapeno. In a large bowl mix all ingredients and mash with a fork to get a chunky consistency. You can also put everything into a food processor and get a smooth creamy guac. Feel free to add any other spices you like.


  • 1-2 cups fresh pineapple (diced)
  • 1 cup red pepper (diced)
  • 2 tomatoes (chopped)
  • ½ cup cilantro (chopped)
  • 1 jalapeño (chopped) can sub with ¼ tsp cayenne
  • 1 clove garlic (minced)
  • 1 lemon (juiced)
  • ¼ tsp sea salt (to taste)

Mix all ingredients together in a bowl.

Taco Nut Meat (borrowed from Ani Phyo)

  • 1 cup walnuts
  • 2 tsp coriander
  • 1 tbsp cumin
  • ¼ tsp sea salt
  • 1 tsp nama shoyu or liquid aminos
  • 1 tbsp olive oil

If you have a food processor, add the dry ingredients and pulse until the walnuts are in small chunks. Then add the soy sauce and oil and mix until coated. It will have a similar look to cooked ground beef. If you don’t have a food processor yet, just chop those nuts by hand and mix everything in a bowl. You can use other nuts for this recipe, but walnuts give the best mock beef taste and texture.

Flax Crackers

These aren’t in the photo and if you don’t have a dehydrator and aren’t worried about raw then just sub them in with regular corn chips or leave them out altogether.

You can mix and experiment with these, the main ingredient is the flax and the rest is optional.

  • 2 cups flax meal (ground seeds)
  • 1 cup flax seeds (whole)
  • ¼ cup nutritional yeast
  • 1 clove garlic (minced)
  • 1 lemon (juiced)
  • ½ tsp sea salt (to taste)
  • ¼ tsp cayenne
  • 1 cup filtered water (as needed)

First soak the flax seeds, they will become gooey. Add the rest of the ingredients saving the water for last. You want to add just enough water that it is moldable but not too runny.
Spread into thin layers onto a dehydrator tray and score lightly with a knife or spatula.
Dehydrate 6-12 hours (depends on thickness and desired crispness). These crackers last a long time, just like regular crackers, because they don’t have any moisture in them. You can make big batches and keep them for when you need them.

This recipe seems like a lot, but it’s actually pretty quick (aside from waiting for those flax crackers, make them up the night before). I love the fake taco meat from Ani Phyo, it gives this salad the feel of the real deal. Have any other ideas to put in this salad? Share them below.

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