Begin by thoroughly washing all of your vegetables. Roughly chop the romaine lettuce into bite-sized pieces and add it to a large salad bowl. Since this recipe makes a generous portion, make sure you use a large mixing bowl so there’s enough room to toss everything together.

Next, rice the cauliflower using a food processor until it reaches a crumb-like texture. If you are using frozen pre-riced cauliflower, allow it to thaw completely before adding it to the bowl. Add the cauliflower rice to the romaine.

Slice the cherry tomatoes and bell peppers, then dice the red onion, avocado, and jalapeño. Add all of the chopped vegetables to the bowl along with the fresh cilantro.

Roughly chop the mushrooms, carrots, and walnuts before adding them to a food processor. Pre-chopping helps prevent large chunks and ensures a more even texture.

Add the paprika, garlic powder, onion powder, oregano, nutritional yeast, and sea salt to the food processor. Pulse the mixture several times until it forms a crumbly texture that resembles taco meat. Be careful not to over-blend—you want a slightly chunky, ground-style consistency.

Once the mixture is ready, scoop it out and set it aside.

In a small bowl, combine the vegan yogurt, freshly chopped cilantro, and the juice of two limes. Whisk or stir until the dressing becomes smooth and fully combined.

Taste the dressing and adjust the lime or cilantro if desired.

Top the prepared salad base with generous scoops of the raw vegan taco “meat.”

Drizzle the creamy cilantro lime dressing over the salad and gently toss everything together until evenly coated.

Serve immediately for the freshest flavor and best texture. This raw vegan taco salad is perfect as a light lunch, healthy dinner, or a colorful meal packed with fresh vegetables and plant-based ingredients.