• Soak the cashews in water overnight, or 2 hours minimum. Note: If using a high-powered blender such as a Vitamix with a sharp blade, you can skip this step, if desired.
• Sort and rinse lentils before cooking. To a medium pot, add the lentils and 2 1/2 cups water. Bring to a boil, reduce heat and cover. Cook for about 35-40 minutes until lentils are soft and moisture is absorbed. Remove from heat.
• Meanwhile, in a high-powered blender, add the walnuts, cumin, coriander, chili powder, paprika, chipotle powder and sea salt. Blend on low speed for a few seconds, until the walnuts are broken into pieces. You can blend more if you want it to be more powder-like, or less to still have a bit of a crunch. Transfer to a medium bowl. Add cooked lentils to the same bowl when ready and stir. Taste and add more spices if desired.

To make the Cashew Cream:

• If using dry cashews, add the cashews to the blender (no need to wash the blender before adding, as long as the blender is dry). Blend for 20 seconds until the cashews are broken up into a powder. Add the avocado, lemon juice, maple syrup, salt, garlic powder, cilantro, and water. Blend for 5 minutes or more until creamy. Add a small amount of water if too thick and blend again. 

  If using soaked cashews, to the blender, add the cashews (drained), avocado, lemon juice, maple syrup, salt, garlic powder, cilantro, and water. Blend for 5 minutes or more until creamy. Add a small amount of water if too thick and blend again.
• Heat the corn tortillas on a dry skillet over medium-high heat until warm, about 1-2 minutes on each side.
• To assemble the tacos, lay each tortilla on a flat surface. For each taco, add roughly 3 tablespoons lentil nut mix, about 1 1/2 tablespoons cashew cream, red cabbage, green onions, romaine lettuce or additional toppings. Add salsa or hot sauce, if desired. This recipe serves 6 (2 tacos each). Store the lentil/nut mix and sauce separately in the fridge, in airtight containers up to 5-6 days.