Cooked lentil, cashew cheese & avocado tacos

Cooked lentil, cashew cheese & avocado tacos

Cooked lentil, cashew cheese & avocado tacos
0 vote
  • Serves4
  • Prep time20 mins
  • Cook time20 mins
  • Timeout4 hours
  • FreezingFreezes well

Ingredients

Cashew cheese
  • 1 cup raw cashew nuts
  • 1 cup of Medjool dates
  • 1 teaspoon of chili powder
  • 1 1/2 lime’s juice
  • 1/3 cup of water
Lentil mix
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 1 tomato, diced
  • 1 garlic clove, chopped
  • 1 can (540 ml) of lentils, rinsed and strained
  • 1/2 cup of vegetable broth
  • Salt & pepper, as preferred
  • 1/4 cup of fresh cilantro, chopped
To serve
  • 12 -16 corn tortillas
  • 1 or 2 avocados, diced

Steps

  1. Soak the nuts in water and let sit overnight, or for a minimum of 4 hours. Strains (do not keep the water), then pour into a food processor with the remaining ingredients for the cashew cheese. Blend into a puree. Set aside.
  2. Heat the olive oil over medium heat in a pot, then brown the onion in it for 5 minutes. Add the tomato, garlic, lentils and vegetable broth. Season then cover, simmer over low heat for 15 minutes. Add the cilantro and check seasoning if needed.
  3. Heat the tortillas for a few minutes in the oven. Garnish with lentils, cashew cheese and avocado cubes. Serve.

Tips & tricks

The lentil mix can be frozen.

Recipe published on August 19, 2018

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