Vegan Taco Salad
Light and refreshing Vegan Taco Salad made with healthy and delicious vegan ingredients.
Ingredients
Salad
- 2 cups Shredded Romaine
- ½ cup Abbot's Butcher Vegan Chorizo
- ¼ cup Corn
- 1-2 tbsp Pico de Gallo
- ½ Avocado, sliced
- 4-6 Jalapeño Slices, optional
- 1 tbsp Vegan Sour Cream
- 1 Lime Wedge
Chipotle Cashew Dressing
- 1 cup Soaked Cashews, Raw cashews that are soaked in boiling water for at least 20 minutes, or raw cashews soaked in water overnight.
- 1-2 tbsp Chipotle Powder
- 1 cup Filtered Water
- 1 Lime, juice from
- 4-6 Garlic Cloves
- 2 tbsp Nutritional Yeast
- 3 tbsp Rice Vinegar
- 2 tbsp Maple Syrup, Can sub for agave
- 3 tbsp Tamari
- 1.5 tsp Sea Salt
Instructions
- Add all dressing ingredients to a blender and blend on high for at least 1 minute. Once smooth, add to a squeeze bottle or any container and store in the fridge.
- Assemble all salad ingredients in a jar and drizzle with as much dressing as you'd like. Enjoy!