with Chipotle Seitan and Cashew Cheese Sauce
Nacho cheese sauce that’s packed with protein? Yes, please! Our cashew “cheese” sauce takes only a minute to whisk up, and we do it last minute to ensure it’s hot for serving. If you want to reheat, simply whisk in a bit of warm water. The oil used to fry the tortillas can be reused in future cooking (no need to waste it!), so carefully pour it into a heatproof mug or other container when finished and save. Pro tip: remove any debris from the oil using a coffee filter or strainer.
- 2 ears corn
- 4 oz radishes
- 2 hearts of romaine
- Fresh cilantro
- 4 corn tortillas
- 2 packages Sweet Earth chipotle seitan
- ½ cup black olives
- ½ cup pickled jalapeños
- 1 lime
- ¼ cup cashew butter
- ¼ cup nutritional yeast
- ½ tsp turmeric
- 1 tsp paprika
- ½ cup vegetable oil*
- Salt and pepper*
- *Not included
- **Allergens: Wheat, Tree Nuts, Soy
- Small saucepan
- Medium nonstick skillet
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!