Makes 4 side salads or 2 full salads

• 2 heads romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cooked black beans (either from a can or homemade)
• 1 cup frozen organic corn
• 1-2 avocados

For the smokey tempeh “bacon”

• 8 ounces tempeh, sliced
• 1/4 tsp liquid smoke
• 3 tbsp tamari or soy sauce
• 1 tbsp maple syrup

For the ranch dressing

• 1/2 cup almond milk
• 1/4 cup tahini
• 4 tbsp vegan sour cream (Store bought or refer to sour cream recipe below)
• 3 tbsp cilantro, finely chopped
• 2 tbsp chives, finely chopped
• 2 tsp white wine vinegar
• Juice of 1 lemon
• 2 garlic cloves, finely chopped or crushed
• 1 tsp salt
• 1/4 tsp black pepper

For the vegan sour Cream

• 1/2 cup raw cashews, soaked in hot water for 10 minutes
• 1/4 cup unsweetened almond milk
• 1 tsp rice vinegar
• Juice of 1 lemon
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper