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vegan taco salad
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Vegan Taco Salad

Light and refreshing Vegan Taco Salad made with healthy and delicious vegan ingredients.
Servings: 1 serving

Ingredients

Salad

  • 2 cups Shredded Romaine
  • 1/2 cup Abbot's Butcher Vegan Chorizo
  • 1/4 cup Corn
  • 1-2 tbsp Pico de Gallo
  • 1/2 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!