0.5 cup raw cashews (soaked overnight and drained)
4 tablespoons water
3 tablespoons natural ketchup
2 tablespoons sweet pickle relish
2 tablespoons finely minced onion
1 tablespoon white balsamic vinegar
0.5 teaspoon salt
0.5 teaspoon pepper
Add the oil to a large skillet over medium-high heat. Crumble the tempeh into the pan and add in the seasonings. Continue to sauté, stirring often, until the tempeh gets crispy around the edges. Remove from the heat and set aside.
Add the cashews, water, ketchup, balsamic vinegar, salt and pepper into a high-speed blender. Blend until smooth. Pour into a bowl and stir in the pickle relish and onion.
Place the romaine in a large serving bowl. Top with 1/4 cup of the dressing. Toss with the taco meat, kidney beans, tomato, olives, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve with remaining dressing as desired