Lentil and Walnut Tacos with Vegan Sour Cream

Lentil and Walnut Tacos with Vegan Sour Cream

Lentil and Walnut Tacos with Vegan Sour Cream

Preparation time: 25 minutes
Servings: 4 servings
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 flavor just right. That said, season to your taste, and don’t be afraid to mix it up - try adding a chopped canned chipotle for a spicy version! This creamy favorite 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

Vegan Sour Cream

  • 1 cup non-roasted cashews, soaked 30 minutes
  • ¼ cup lemon juice
  • 1 clove garlic
  • Sea salt and ground pepper

Lentil & Walnut Taco Filling

  • 1 cup cooked brown lentils
  • 1 cup raw walnuts
  • 1 tbsp olive oil
  • 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)

Tacos and Toppings

  • Tortillas
  • Boston lettuce
  • Sliced avocado
  • Cherry tomatoes, cut in 2
  • Corn kernels

Preparation

Vegan Sour Cream

  1. Rinse and drain the cashews.
  2. Mix the ingredients in a blender or food processor until smooth and creamy. Add a tablespoon of water if needed. 

Lentil & Walnut taco filling

  1. In a food processor, mix all of the ingredients except for the lentils for several seconds. Taste and season if needed. The mixture should still have some chunks of walnuts. 
  2. In a bowl, mix the cooked lentils with the walnut mixture. Heat for several seconds in a lightly oiled pan. Set aside. 
  3. Place the lettuce leaves on the tortillas, add some lentil mix, and top with the veggies and vegan sour cream.
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