Vegan Tacos with Lentil “Meat”, Cashew Sour Cream, & Cilantro Green Sauce

Now you might be thinking….Lentils as meat? Cashews in sour cream? How in the world will that taste good? I would of doubted that too, but as soon as you try these tacos your tastebuds will explode! These tacos are by far one of the best recipes I have ever tried and I was tempted to eat all of them. 

There are multiple components to this recipe, but don’t let that scare you away. It is super easy to make it just takes a little time. What’s great about this recipe is that the sour cream, cilantro sauce, and taco meat can all be stored as leftovers and be used in other recipes. For example: Throw in the taco meat into burritos, or nachos with my cheese sauce.


I went the extra mile while making these tacos today and made some homemade tortillas. 

That is not necessary at all, but let me tell you it really improves the taste. Nothing better then a fresh, warm batch of homemade corn tortillas. This is the recipe I used. 


Other toppings include: 

  • fresh homegrown lettuce (I finally made a backyard garden!) 
  • cherry tomatoes 
  • avocado (can’t forget the ago) 
  • hot sauce (I used Tapatio)
  • fresh cilantro


Tacos with Lentil “Meat”, Cashew Sour Cream, & Cilantro Green Sauce

By: Taavi Elizabeth     Serves: approx. 12-13



Lentil “Meat”

  • 1 cup rinsed/drained brown lentils 
  • 1 vegetable bouillon cube (or sub 3 cups vegetable broth) 
  • 3 cups water
  • 4 tsp chili powder 
  • 1 tsp: onion powder, garlic powder
  • 1/2 tsp: paprika, cumin, sugar, cayenne pepper 
  • 1 tsp apple cider vinegar 
  • (optional, but highly recommended) 1/2 tsp liquid smoke 
  • 12-13 corn tortillas 

Cashew Sour Cream

  • 1 cup soaked cashews 
  • Juice from 1/2 lemon 
  • 2 generous pinches salt 
  • Pepper (to taste) 
  • Dash cayenne pepper 
  • 1 tsp apple cider vinegar 
  • 1/4 cup almond milk 
  • 3 tbsp water 

Cilantro Sauce

  • 3-4 cloves garlic 
  • 1 bunch fresh cilantro 
  • 1/4 tsp cumin 
  • 1 tsp salt 
  • 1/3 cup olive oil 
  • 4 tbsp water 
  • Splash white wine vinegar 
  • Juice from 1/2 lemon 
  • 1 tsp sugar 



Cashew Sour Cream

  1. Start by making the sour cream. In a blender combine all ingredients and blend until thick and creamy. Add more water if needed. Transfer to a small bowl, and refrigerate. 

Cilantro Green Sauce

  1. Combine all ingredients in a food processor. Process until smooth, but still has small chunks of cilantro. Set aside, and refrigerate. 

Lentil “Meat”

  1. Thoroughly rinse lentils and transfer to a large pot. Add in 3 cups water and bouillon cube. Bring to a boil, then reduce to simmer for approx. 25-30 min. or until lentils are tender. 
  2. Transfer lentils to a large mixing bowl and add in rest of ingredients. Stir thoroughly, while slightly mashing the lentils. 
  3. Assemble by placing a generous spoonful of taco meat in corn tortilla, followed by a dollop of cashew cream, and drizzle of cilantro green sauce. Other toppings to add include: lettuce, cherry tomatoes, avocado, hot sauce or chiles, and fresh cilantro. Enjoy! 




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