Vegan Taco Salad with Creamy Cashew Dressing

Vegan Taco Salad with Creamy Cashew Dressing

  • Author: Dietitian Debbie
  • Prep Time: 20 Min
  • Cook Time: 30 Min
  • Total Time: 50 minutes
  • Yield: 4-5 1x
  • Category: Entree, Main Dish, Lunch, Dinner
  • Method: No-Cook, Roasted
  • Cuisine: Vegan, Tex-Mex Inspired


You’ll quickly fall in love with this flavorful and nutrient-packed vegan taco salad topped with a creamy cashew dressing. 


For the Dressing: 

  • 1 cup raw cashews
  • 1 cup water
  • 2 tablespoons taco seasoning
  • 2 tablespoons red wine vinegar
  • 1/3 cup fresh cilantro
  • Juice from 1 lime
  • Sea salt and ground black pepper, to taste

For the Salad:

  • 1 bunch lacinato kale
  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • 2 ears fresh corn on the cob (or 3/4 cup cooked corn)
  • 1/2 red bell pepper, chopped
  • 1 avocado, sliced
  • 1/2 pint cherry tomatoes, halved
  • 1/4 cup chopped red onion
  • 45 radishes, thinly sliced
  • 4 inches cucumber, sliced and quartered
  • 1 (15 oz) can black beans, drained and rinsed
  • Cilantro, to garnish


  1. Preheat oven to 375 degrees Fahrenheit. Add sweet potatoes to a baking sheet and drizzle with olive oil. Toss to coat and sprinkle with salt and pepper. Bake for 35-45 minutes or until edges are dark brown/golden and potatoes are softened. 
  2. Turn on the broiler setting and spray corn with cooking oil. Lay on a baking sheet and broil over high heat, rotating every 1-2 minutes until corn in charred.
  3. To make the dressing, add all the dressing ingredients into a high powered blender and puree until smooth. 
  4. Remove the stems from the kale and chop into thin strips. Add to a large mixing bowl and drizzle with 1/2 tablespoon olive oil and a bit of salt. Massage well until kale leaves start to soften.
  5. To assemble, divide ingredients evenly between 4-5 large plates for meal sized servings OR toss everything together in a large mixing bowl. 


  • Serving Size: 1/5th recipe