with Chipotle Seitan and Cashew Cheese Sauce
- 1 ear corn
- 2 oz radishes
- 1 heart of romaine
- Fresh cilantro
- 2 corn tortillas
- 1 package Sweet Earth chipotle seitan
- ¼ cup black olives
- ¼ cup pickled jalapeños
- 1 lime
- 2 tbsp cashew butter
- 2 tbsp nutritional yeast
- ¼ tsp turmeric
- ½ tsp paprika
- ½ cup vegetable oil*
- Salt and pepper*
- *Not included
- **Allergens: Wheat, Tree Nuts, Soy
- Medium nonstick skillet
- Small saucepan
Remove the husk from the corn and cut the kernels off the cob. Thinly slice the radishes. Roughly chop the romaine. Chop the cilantro leaves and tender stems.
Place a medium 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. Transfer the hot oil to a heatproof container and 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 half over the taco salads.
Add the cashew butter, nutritional yeast, turmeric, paprika, ½ tsp salt, and ½ cup cold water to a small saucepan. Bring sauce to a simmer while whisking continuously, until just thickened, about 30 seconds to 1 minute. Once thickened, add juice from remaining lime, stir, and 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!