Lentil and Walnut Tacos with Vegan Sour Cream - Main Course Recipe
Lentil and Walnut Tacos with Vegan Sour Cream
Rated 5 stars by 1 users
Category
Main Course
Servings
4
Prep Time
25 minutes
Cook Time
0 minutes
Although salsa is probably the most common taco topping, and it sure is delicious, it’s sour cream that we dream of when building our perfect taco. And the perfect sour cream doesn’t even have cream in it! Soaked cashews make for a deliciously rich and smooth vegan sour cream, while a little bit of lemon juice, garlic, and salt and pepper help to get the flavour just right. That said, season to your taste, and don’t be afraid to mix it up - try adding a chopped canned chipotle pepper for a spicy version! This creamy favourite goes particularly well with our lentil and walnut tacos, which features a hearty lentil-based filling. It’s a recipe you’ll definitely come back to when the weather cools down - although we hope it never will!
Ingredients
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1 cup PRANA organic non-roasted cashews, soaked 30 minutes
¼ cup lemon juice
1 clove garlic
Sea salt and ground pepper
1 cup cooked brown lentils
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1 cup PRANA organic raw walnuts
1 tbsp olive oil
1 ½ tbsp soy sauce
1 tbsp tomato paste
½ tsp cumin
½ tsp paprika
Sea salt and ground pepper
Olive or vegetable oil (for cooking)
Tortillas
Boston lettuce
Sliced avocado
Cherry tomatoes, cut in 2
Corn kernels
Vegan Sour Cream
Lentil & Walnut Taco Filling
Tacos and Toppings
Directions
Vegan Sour Cream
Rinse and drain cashews.
Mix all the ingredients in a blender or food processor until smooth and creamy. Add 1 tbsp of water if needed. Set aside
Lentil & Walnut Taco Filling
In a food processor, mix all the ingredients, except lentils and cooking oil, for several seconds or until mixture is pâté-like with some chunks of walnuts. Taste and season if needed.
In a bowl, combine cooked lentils and walnut mixture. Heat for several seconds in a lightly oiled pan.
Line tortillas with lettuce leaves, add some lentil pâté, then top with veggie garnishes and vegan sour cream.