Raw Vegan Taco Salad

Total Time 30 minutes
Servings 2


For the base

  • 4 large handfuls of spring mix

For the taco meat

  • 1/2 cup raw sunflower seeds soaked in filtered water for 8 hours, rinsed and drained
  • 1/2 cup sundried tomatoes
  • 2 cups zucchini chopped
  • 1.5 tablespoons raw unfiltered apple cider vinegar
  • 3 teaspoon chili powder
  • ½ white sweet onion

For the salsa

  • 2 to matoes
  • ½ jalapeno deseeded for less spiciness
  • 1 cup tightly packed cilantro leaves and stems
  • ¼ sweet onion
  • ½ teaspoon sea salt
  • Juice of 1 lime

For the Mexican-inspired pine nut cheese

  • 1/2 cup raw pine nuts
  • 1/4 cup filtered water
  • 2 tablespoons lemon juice freshly squeezed
  • 1 garlic clove optional
  • 2 tablespoons onion powder
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon Celtic Himalayan pink salt
  • 2 cups peeled and chopped zucchini if you don’t mind your cheese being green, leave the peel on – it’s very nutritious
  • 2 teaspoons chili powder


For the taco meat

  • Place the onion and zucchini in the food processor, and pulse a few times to break them down.
  • Add the rest of the ingredients, and pulse until a ground-meat like consistency results. If you are using super dry sundried tomatoes, it helps to grind them in a coffee grinder or magic bullet blender with grinder blade first. If your tomatoes are not very salty, you will want to add some salt to this. Start with ¼ teaspoon, process, then add more if needed.

For the Mexican-inspired pine nut cheese

  • Place all ingredients in a blender starting with the zucchini, and blend until smooth.

For the salsa

  • Add all ingredients, roughly chopped, into the food processor and pulse a few times until your desired consistency is reached.


  • Place spring mix into a bowl, and top with some taco meat, salsa, and pine nut cheese on top.