Vegan Taco Salad

Name: Vegan Taco Salad
Cuisine: Mexican, Latin American, American
Ingredients: 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; 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