Ingredients
Wet
- 1.5 cup Crushed tomatoes (For the tomato sauce)
- 1 Tbsp Olive oil (For sautéing)
- 2 Tbsp Lemon juice (Freshly squeezed, for the cashew cheese)
- 0.5 cup Water (For blending the cashew cheese)
Dry
- 2 cup Cooked brown lentils (Drained and rinsed)
- 1 cup Raw walnuts (Finely chopped or pulsed)
- 2 Tbsp Vegan taco seasoning
- 1 cup Raw cashews (Soaked in hot water for 30 minutes, then drained)
- 0.25 cup Nutritional yeast (For the cheesy flavor)
- 1 tsp Salt (Divided for sauce and cheese)
Other
- 8 units Hard taco shells (Warmed)
- 2 cup Romaine lettuce (Shredded)
- 0.25 cup Fresh cilantro (Chopped, for garnish)
Method
- 1. Prepare the lentil-walnut meat: In a large skillet, heat the olive oil over medium heat. Add the cooked lentils, chopped walnuts, and taco seasoning. Sauté for 5-7 minutes until fragrant and slightly crispy. Set aside.
- 2. Make the spiced tomato sauce: In a small saucepan, simmer the crushed tomatoes with a pinch of salt and a dash of leftover taco seasoning over low heat for 10 minutes until slightly thickened.
- 3. Blend the cashew cheese: In a high-speed blender, combine the soaked cashews, water, lemon juice, nutritional yeast, and remaining salt. Blend on high until completely smooth and creamy.
- 4. Assemble the tacos: Fill each warm taco shell with a generous scoop of the lentil-walnut meat.
- 5. Top with shredded lettuce, drizzle heavily with the homemade cashew cheese and spiced tomato sauce, and garnish with fresh cilantro. Serve immediately.
Chef's notes
For a spicier tomato sauce, add a pinch of cayenne pepper or diced jalapeños while simmering. If you have a nut allergy, substitute the cashew cheese with a vegan store-bought oat or soy-based cheese alternative.