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Taco Salad

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 2
35 min


  1. 1 ear corn
  2. 2 oz radishes
  3. 1 heart of romaine
  4. Fresh cilantro
  5. 2 corn tortillas
  6. 1 package Sweet Earth chipotle seitan
  7. ¼ cup black olives
  8. ¼ cup pickled jalapeños
  9. 1 lime
  10. 2 tbsp cashew butter
  11. 2 tbsp nutritional yeast
  12. ¼ tsp turmeric
  13. ½ tsp paprika
  14. ½ cup vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Wheat, Tree Nuts, Soy


  • Small saucepan
  • Medium nonstick skillet


Prepare the toppings

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.

Crisp the tortillas

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.

Cook the seitan

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.

Build the salad

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.

Make the cheese sauce

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.

Serve it up

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