Lentil-Nut Tacos with Creamy Cashew-Avocado Sour Cream (Vegan)

February 06, 2015

These meat-free tacos are so tasty, and the lentil-nut mix is a perfect filling for not only tacos, but also burritos, nachos, taco salads, rice bowls, you name it! I usually end up eating it in a bowl with some tortilla chips and Green Pepper Tabasco sauce. There are just so many options for this meal, and it’s so easy which is a huge plus!

Lentil-Nut Mixture
1¾ cup cooked lentils (or 1 cup uncooked)- I like to use Trader Joe's precooked Steamed Lentils
½ cup walnuts
½ cup sunflower seeds
1 tablespoon olive oil
2 tablespoons vegetable broth
1½ teaspoons cumin
1½ teaspoons coriander
½ teaspoon chili powder
1 teaspoon smoked paprika (or regular paprika)
½ teaspoon ground sea salt

Cashew Avocado Sauce
1 cup cashews (soak cashews in water for at least 2 hours, preferably overnight if possible)
½ avocado
1 tablespoon lemon juice
½ teaspoon sea salt
1 tablespoon apple cider vinegar
½ cup water
8 inch tortillas

For the toppings:
red cabbage, sliced thin
shredded carrots
sprouts or pea shoots
romaine lettuce
salsa

Soak the cashews in water overnight, or 2 hours minimum. Prepare the lentils according to package directions, if using uncooked. In a food processor or blender, blend together the cooked lentils, walnuts,...
See the full directions on my site

Nutritions

Calories
260

Sodium
179mg
7% DV

Fat
14g
22% DV

Protein
8g
16% DV

Carbs
24g
8% DV

Fiber
4g
16% DV