Jan 30 2016

Raw Protein Salad Wrap


I feel like so many raw vegan entrees involve what I call “nut meat”. They sort of try to replicate meat, and then they’re called tuna salad, or a burger etc. I really want to stay away from that because I think it sets your taste buds up for something that’s going to be a let down, because you can’t compare apples and oranges. Especially if your feeding the meal to a carnivore. You can’t tell a carnivore that they’re going to be eating a “burger” and give them a patty made out of beans. It will be disappointment every time.

This wrap is make with a mix of nuts and a creamy cashew dressing which combined make it protein and fiber dense, and therefor very filling.

You can mix this with diced grapes and larger walnut chunks for a Waldorf feel, and maybe throw in some raisins as well. My kids are obsessed with pomegranates right now so that was what I decided to mix it with today.


2 Cups Nuts of your choice (walnuts, pumpkin seeds, sunflower seeds and pecans work well – maybe a 1/2 cup of each). Soaked overnight.

2 Cups Cashews (soaked for at least 2 hours)

2 TBSP Olive Oil

1 TBSLP Apple Cider Vinegar

2 Tsp Lemon Juice

1/2 Tsp Dried Mustard

Salt and Pepper to Taste

Add-ins of choice: options include raisins, diced grapes, celery, pomegranates, chopped cucumber etc.


Soaking aids in digestion and is worth the time. You won’t kill the recipe if you don’t, but it’s good for your health. Take the first two cups of nuts listed in the recipe and put them in a food processor. Pulse until they are chopped into smaller pieces, but don’t do it too long or it will turn to a paste. Then set aside.

For the dressing, put all the ingredients in a high speed blender and blend until smooth. For this you not only want to speak the cashews for health reasons, but it will make the dressing smoother and easier to blend.

Combine the nut mixture with the dressing and serve in a romaine wrap, or on gluten-free bread, or raw crackers. There are many options here.

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