Raw Taco Salad

This one is by Nikki Stokes of Eating Vibrantly. I am hoping to eventually post a photo of my own, but in the meantime here is hers:

Ingredients

Walnut Taco Meat (4 serves)
1 cup (150g) walnuts
½ packed cup (50g) sun-dried tomatoes, soaked 2-8h and drained
½ tsp cumin
¼ tsp garlic powder
⅛-1/4 tsp salt (adjust to taste)
pinch chili (or more if you like it hot)
pinch cayenne pepper

Cashew Sour Cream (12 serves)
1 cup (140g) cashews, soaked 1-2h (soaking optional)
scant ¼ cup (55g) lemon juice
¼ tsp salt
⅓ cup (85g) water
⅔ cup (95g) ice

Salad (1 serve)
2 cups rocket (arugula)
¼ cup Walnut Taco Meat (see above)
½ avocado
1 med tomato
1 tsbp Cashew Sour Cream (see above)
1 tbsp spring onion, sliced

Methods/steps

1) Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.

2) Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.

3) Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.

4) Assemble salad ingredients in a large bowl (one per person),

5) serve and eat.