Description
Delicious plant-based Romaine Tempeh Tacos with Cashew Sour Cream made with “tempeh taco meat” and a creamy cashew-based sour cream.
Ingredients
Cashew Sour Cream
- 1 1/2 cups raw cashews, soaked 4-6 hours, then drained and rinsed
- 3/4 cup filtered water
- 2 TBSP fresh lemon juice
- 1 TBSP apple cider vinegar
Tempeh Taco Meat
- 1 8 oz. package tempeh
- 1 TBSP tamari lite
- 1 TBSP fresh lime juice
- 1/2 TBSP chili powder
- 1 tsp cumin
- 1/4 tsp garlic powder
- Himalayan sea salt, to taste
- Dash of black pepper
- 1 cup tomatoes, diced
- 1 red bell pepper, diced
- 1/2 of a red onion, finely diced
- 1–2 tsp avocado oil
For serving
- 8–10 large romaine lettuce leaves
- sliced avocado
- cilantro
- hot sauce
Instructions
- To make the cashew sour cream, add the cashews to a bowl and cover them with water. Soak them for 4- 6 hours, then drain and rinse.
- Place the soaked cashews in a high-speed blender with the filtered water, lemon, and apple cider vinegar. Blend them on high until they’re smooth and creamy, stopping to scrape down the sides as needed. Add more water for a thinner consistency and a pinch of salt, if desired.
- Transfer the sour cream to an air-tight container and chill in the fridge until ready for use.
- To make the tempeh taco meat, rinse and pat your tempeh dry, then crumble with your hands into small pieces and place in a large bowl.
- Add the Tamari lite, water, lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper to the tempeh bowl. Mix until well-combined and all tempeh crumbles are coated. Add in the tomatoes, bell pepper, onion, and mix well.
- Next, add the avocado to a large pan over medium-high heat. Once it’s warm, add the tempeh crumble mixture, then cover, reduce the heat to medium, and cook for ~10 minutes, stirring occasionally. When the mixture gets too dry, add a splash of filtered water and mix to wet the pan.
- While the tempeh taco meat is cooking, rinse and pat dry your romaine leaves and line them up for assembly.
- To assemble your tempeh tacos, spoon tempeh “taco meat” mixture into romaine leaves, then top with avocado, cilantro, and hot sauce.
- Enjoy immediately! Store leftover sour cream, tempeh taco meat, and lettuce separately in the fridge for up to one week and reassemble before serving.
Notes
Cashew Sour Cream Recipe adapted from Oh She Glows
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free