Simply mix everything in a bowl and keep it in a seasoning shaker if possible. The lactic acid can be quite sour, so start off with 1/2 Tbsp and add more as you see fit. Same with the salt. It's always easier to add it, but you can't really take it out. You can also add this all to a blender if you want to grind it up finer.

All you need to do is cut your corn tortillas into chips, I usually just quarter the tortillas then quarter again, so 8 chips per tortilla.

Then fill a wide skillet with about an inch of oil, ideally peanut, but vegetable or canola is fine too. Bring the oil to 325 - 350 F, then fry the chips until crispy. Shouldn't take long, a couple minutes or so at most. Make sure you flip them and keep them from sticking to each other. Don't crowd the pan!

Once fried, add the chips to a wire rack, they should still have a little residual oil. Dust them with as much of the Cool Ranch seasoning as you'd like. Flip them over and dust them again. Bam, Cool Ranch Chips but VEGAN!

To make the Cool Ranch Sauce, cover the Cashews in boiling water for 10 minutes. Then add them and the rest of the ingredients to a high speed blender and mix until smooth. Taste and adjust for seasoning, then set aside in fridge.

Lightly spray your taco shells with cooking spray, then dust them with the Cool Ranch seasoning. That stuff can be strong so go easy on the seasoning, a light coating should be good! Set aside.

In a skillet over medium heat, crumble and brown your plant based meat.

Add in your taco seasoning, and then add in 1/4 cup water and stir to combine. Add more water if necessary. Once it's at your desired consistency, remove from heat.

Pile up some plant based meat in your Dorito taco shell, then some of the Cool Ranch Sauce, followed by some lettuce and the shredded vegan cheese.

ENJOY!