Cooked lentil, cashew cheese & avocado tacos
Particularities
- 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
- 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.
- 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.
- 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
