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chickpea tempeh tacos with cashew crema

Chickpea Tempeh Tacos with Cashew Crema

Taking less than an hour to make, these chickpea tempeh tacos are packed with flavor. They're savory, zesty, with a hint of spice.

Course Main Course
Keyword cashew crema, chickpea tempeh, vegan tacos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 people
Author Taavi Moore


Chickpea Tempeh Filling

  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ red onion, diced
  • 1 medium red bell pepper, diced
  • 8 oz. tempeh
  • Two 15 oz. can chickpeas, rinsed and drained
  • 3 tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • ½-1 tsp salt
  • Pepper
  • Juice from ½ lime

Cashew Crema

  • 1 cup cashews
  • ½ jalapeno, roughly chopped & deseeded
  • ¼ cup non-dairy milk
  • 2 tbsp lime juice
  • ½ tsp salt
  • ¼ tsp pepper


  • 8-10 corn tortillas
  • Fresh cilantro
  • Lime wedges


  1. Add cashews and jalapeno to a small bowl. Pour over boiling water until they're covered. Let sit for 20 min. Prepare the filling in the meantime.

  2. To a large skillet, heat 1 tbsp of oil over medium-high heat. Add garlic, onion, bell pepper, and a pinch of salt. Saute for 3-4 min. until onion is soft and translucent. Using your hands, crumble in the tempeh. Add chickpeas, spices, salt and pepper to taste. Stir to combine. Cook for 5-6 min. until tempeh and chickpeas have developed a nice golden brown color. Season with more salt and pepper to taste if needed. Squeeze in juice from ½ lime.

  3. Drain cashews and jalapeno. Add them to a high-speed blender, along with the rest of the crema ingredients. Blend until smooth.

  4. Toast tortillas on an open gas flame until charred or in a dry skillet. Assemble by spooning filling on to tortillas. Top with a dollop of cashew crema and fresh cilantro. Serve with a couple lime wedges on the side.