Taco Salad

Remove the husk from the corn and cut the kernels off the cobs. Thinly slice the radishes. Roughly chop the romaine. Chop the cilantro leaves and tender stems.

Place a large nonstick skillet over medium-high heat and add ½ cup vegetable oil. Slice the corn tortillas into thin strips. Once the oil is hot, add the tortilla strips and cook until golden brown and crisp, about 1 minute. Transfer to a paper towel lined plate and sprinkle immediately with salt. Return the skillet to medium-high heat.

Add the Sweet Earth chipotle seitan to the hot skillet and cook, stirring occasionally, until browned in places, about 4 to 5 minutes. Season seitan with salt and pepper and transfer to a bowl. Cover with foil to keep warm.

Place the chopped romaine on to large plates and top with the corn, radishes, black olives, pickled jalapeños, cilantro, and chipotle seitan. Halve the lime and squeeze over the taco salads.

Add the cashew butter, nutritional yeast, turmeric, paprika, 1 tsp salt, and 1 cup cold water to a medium saucepan. Bring sauce to a simmer while whisking continuously, until just thickened, about 2 to 3 minutes. Once thickened, remove from heat.

Drizzle taco salads with the cashew cheese sauce and top with tortillas strips. Serve any additional sauce on the side. Dig in!