Nothing says quick and easy like a taco. And this Low Carb Vegan Taco will not disappoint! So how about enjoying a plant-based taco that is healthy and slimming instead of the usual type that leaves you feeling bloated and guilty?  This Low Carb Taco Salad is also vegan keto.

Yes, you have chosen to follow a cruelty-free diet, but that doesn’t mean you can’t enjoy the international flavors of some of the world’s favorite traditional dishes. Capturing everything that traditional tacos contain, this recipe offers spicy, tangy, crunchy, and creamy.   

Discovering a recipe like this is like rediscovering everything that is tasty, wholesome, and cruelty-free in this world. 

The Origin of this Recipe

Following on the filling that goes into a traditional Mexican taco, this recipe allows you to enjoy a balance of spicy flavors, fresh salad greens, healthy vegetables, and a tangy dairy-free cheese sauce. The fact that the original Mexican taco was handmade from organically grown corn, and is gluten-free, is a wholesome sign that this recipe was built on a healthy foundation. With this Low Carb Vegan Taco, you get the taste of Mexico without the carbs and without the cruelty.  

How Easy Is This Recipe To Make?

This vegan keto taco salad is as simple as tossing together a … well, a salad! – It really is that easy. But, believe us when we say, although it may seem simple in its creation, it is a work of art in its presentation.

Will It Break The Vegan Keto Bank?

An assortment of ingredients go into the making of this taco salad, but most of them are part and parcel of a fully stocked pantry. Any goodies that you may have to buy are not going to cost an arm and a leg – it is a meat-free recipe after all!

Vegan Keto Secret Ingredient 

The Vegan Keto Secret Ingredient in this recipe is Organic Garlic Powder available from Wildly Organic.com by the Wilderness Family Naturals. I love this product because the Wilderness Family Naturals’ Garlic Powder has a characteristic pungent, spicy flavor that mellows and sweetens with cooking. It can impart a robust flavor to many different types of cooked and raw dishes; like right now with this vegan taco salad. 

Recipe Tools

Food processor, baking sheet, two jars for serving (optional)


If you are in the mood for something a little spicy, this vegan keto taco salad will tick all the right boxes. The zesty meat is a completely vegan friendly mixture of purely plant-based ingredients. Top that with a salad and veggie mix smothered in a creamy cashew cheese sauce and hey presto we believe you have a winner!  

Does this recipe work with my diet?

We are very pleased to confirm that all of the diets featured in the chart below can enjoy this recipe. That’s right, not only is this vegan keto taco salad 110% Vegan friendly it is also suitable for Pegan, Whole 30, Paleo, AIP, PCOS, Ketotarian, Diabetic, and both gluten-free and dairy-free diets. Keto & LCHF folks can add meat but we have to ask why would you want to do that? This meat-free version is so yummy you can enjoy it and be absolutely guilt-free. Plus there is avocado in the recipe so you’re getting everything you need.   

If You Liked This Recipe

Try these other tasty vegan keto salad recipes.

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Low Carb Vegan Keto Taco Salad Bowl

  • Author: Kind & Keto
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 2 1x


Nothing says quick and easy like a taco. So how about enjoying a plant-based taco that is healthy and slimming instead of the usual type that leaves you feeling bloated and guilty?



Layer 1 – The meat

  • 1 medium cauliflower head, cut into small florets
  • 1/2 cup lightly toasted walnuts
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 2 tsp lime juice

Other layers

  • 1 ripe avocado, peeled and cubed
  • 2 tbsp toasted pumpkin seeds
  • 1/2 cup black olives, sliced
  • 1 red onion, finely diced
  • 1 large tomato, diced
  • 2 bunches parsley, chopped

Cashew Cheese Sauce

  • 1 cup cashews, soaked and drained
  • 1 carrot, cooked
  • 1/2 cup unsweetened almond milk
  • 1 tbsp lime juice
  • 1 tbsp nutritional yeast
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp avocado oil
  • 1/2 tsp salt


Preheat the oven to 175C/350F.

Line a baking sheet with parchment paper, add the cauliflower florets, spices, salt, drizzle with avocado oil and toss to coat evenly.

Roast for 20 minutes, until golden.

While the cauliflower is roasting, add all the cheese ingredients into the blender and process to obtain a smooth, creamy texture.

Remove from the oven and transfer into the food processor, together with the walnuts.

Pulse two or three times to obtain a chunky, pulled meat texture.

Arrange the ingredients into the jars, creating colorful layers – start with the cashew cheese, then continue with the cauliflower meat, avocado, toasted seeds, black olives, tomatoes, onion and parsley.

Shake the jar before serving, to combine all the ingredients.

  • Category: Salads

Keywords: vegan keto dinner, vegan taco salad, vegetarian taco recipe


  1. Im sorry but I have to disagree with you that this recipe is AIP compliant. It is not. AIP does not allow nuts or nightshades, both of which this recipe has.

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