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Gluten Free, Main Dishes, Trader Joe's, Vegan Recipes

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

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!

Healthy Lentil-Nut Tacos w/ Creamy Cashew-Avocado Sour Cream via veggiechick.com #vegan #vegetarian #tacos

The first time I heard of substituting taco meat with lentils and nuts, I was intrigued. I wondered if the flavor would be as good as real meat. Luckily, I found it IS just as good and also super easy to make. If you’ve never had taco meat made out of nuts, you’ve really got to try this!!  You might even be able to trick your family members into thinking that it’s meat; it’s that good.

Also, feel free to substitute any of the vegetables in this recipe. I’m a big fan of cabbage, as it adds a great crunch. You could also add red onions, avocado, cilantro, tomatoes, sautéed green or red peppers, etc. There are so many options so feel free to use the lentil-nut mix as a base. And don’t forget the creamy avocado cashew cream. This stuff is truly heavenly. Just be sure to soak your cashews in water preferably overnight. You can get away with a minimum of 2 hours, but the longer you soak it, the creamier the sauce will be and the better it tastes!

To start, preheat the oven to 350 degrees if planning to make tacos with flour tortillas. Wrap the tortillas (2-4 at a time) in aluminum foil and bake at 350 degrees for 10-15 minutes, or until heated through.

In a food processor or blender, add the cooked lentils, walnuts, sunflower seeds, olive oil, vegetable broth, cumin, coriander, chili powder, paprika and sea salt. Blend for 1-2 minutes on low speed until combined. At this point, you can taste it and add spices, if desired. Remove from food processor and set aside.

In the food processor (after cleaning), add the cashews, avocado, lemon juice, sea salt, apple cider vinegar, and water. Blend on low speed for about 5 minutes, or until smooth. Feel free to add a little more water, if it’s too creamy for your taste. It will also thicken up a little after it sits.

Healthy Lentil-Nut Tacos w/ Creamy Cashew-Avocado Sour Cream via veggiechick.com #vegan #vegetarian #tacos

 

To assemble the tacos, add a line of lentil nut mixture down the center of the tortilla.

Healthy Lentil-Nut Tacos w/ Creamy Cashew-Avocado Sour Cream via veggiechick.com #vegan #vegetarian #tacos

Next, add the cashew cream sauce.

Healthy Lentil-Nut Tacos w/ Creamy Cashew-Avocado Sour Cream via veggiechick.com #vegan #vegetarian #tacos

Add the crunchy red cabbage. Love this stuff!

Healthy Lentil-Nut Tacos w/ Creamy Cashew-Avocado Sour Cream via veggiechick.com #vegan #vegetarian #tacos

Now add the carrots.

Healthy Lentil-Nut Tacos w/ Creamy Cashew-Avocado Sour Cream via veggiechick.com #vegan #vegetarian #tacos

Now add some pea shoots or sprouts, or green lettuce. I like to have all the colors of the rainbow apparently. =) Add cilantro, salsa or hot sauce if you like.

Healthy Lentil-Nut Tacos w/ Creamy Cashew-Avocado Sour Cream via veggiechick.com #vegan #vegetarian #tacos

Healthy Lentil-Nut Tacos w/ Creamy Cashew-Avocado Sour Cream via veggiechick.com #vegan #vegetarian #tacos

This can be made as a lunch or dinner, and you can even pack up the leftovers for a healthy work lunch. So good, and so good for you!

Healthy Lentil-Nut Tacos w/ Creamy Cashew-Avocado Sour Cream via veggiechick.com #vegan #vegetarian #tacos

Print

Lentil-Nut Tacos with Creamy Cashew-Avocado Sour Cream

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8

Ingredients

Lentil-Nut Mixture

  • 1 3/4 cup cooked lentils (or 1 cup uncooked)- I like to use Trader Joe’s precooked Steamed Lentils
  • 1/2 cup walnuts
  • 1/2 cup sunflower seeds
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable broth
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • 1/2 teaspoon chili powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon ground sea salt

Cashew Avocado Sauce

  • 3/4 cup cashews (soak cashews in water for at least 2 hours, preferably overnight if possible)
  • 1/2 avocado
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 1/2 cup water
  • 8 inch tortillas (gluten free if desired)

For the toppings:

  • red cabbage, sliced thin
  • shredded carrots
  • sprouts or pea shoots
  • romaine lettuce
  • salsa

Instructions

  1. 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, sunflower seeds, olive oil, vegetable broth, and spices. Blend on low speed for 1-2 minutes, until well blended.
  2. To make the cashew cream, add the cashews in the food processor or blender. Add avocado, lemon juice, sea salt, apple cider vinegar, and water. Blend for 5 minutes or more until creamy. Add a small amount of water, if too thick.
  3. Preheat the oven to 350 degrees. Wrap the tortillas in aluminum foil and bake about 10 minutes, or until hot.
  4. To assemble the tacos, lay the tortilla on a flat surface. Add a line of the lentil nut mix, the cashew cream, red cabbage, carrots, and sprouts. Add salsa or hot sauce, if desired.

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

3 Comments

  • Your recipes are great. Keep them coming. You’re an amazing cook and real cute also.

    Reply
  • Hi fellow FBP member! I’d say all your hard work pays off, because your website looks great! This dish looks deeeelicious. Spicy Lentil tacos are my favorite kind of tacos, and I love the addition of walnuts and sunflower seeds in your recipe! Beautiful photos, too!

    Reply
    • Aww thank you Caitlin! That’s so kind! =)

      Reply

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