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Vegan Lentil Tacos on a Plate with Skillet and Napkin in the Background
Easy Lentil Tacos with Cashew Queso
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

These lentil tacos are a perfect vegan midweek meal! Stuffed with spicy lentil taco "meat" and drizzled in creamy cashew queso, they're as delicious as they are easy to make.

Course: Entree
Cuisine: Mexican
Servings: 8 tacos
Calories: 698 kcal
Author: Alissa Saenz
Ingredients
For the Lentil Taco Filling
  • 1 cup dried brown lentils
  • 1 tablespoon canola oil, or high-heat oil of choice
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 cup tomato sauce
  • 1 tablespoon soy sauce or tamari
  • ¼ cup chopped fresh cilantro
  • Salt and pepper to taste
For the Cashew Queso
  • 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
  • ¼ cup nutritional yeast flakes
  • 3 tablespoons vinegar-based hot sauce (such as Cholula)
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • ¼ cup unflavored and unsweetened non-dairy milk, plus more as needed (I used 1 cup)
For Serving
  • 8 taco shells or small tortillas
  • Toppings of choice, such as lettuce, tomatoes, avocado, and olives
Instructions
  1. Place the lentils into a small saucepan and cover them with a few inches of water.

  2. Place the pot over high heat and bring the water to a boil.

  3. Lower the heat and allow the lentils to boil for about 20 minutes, until almost fully cooked but just a tad on the firm side.

  4. While the lentils boil, make the cashew queso. Place the cashews, nutritional yeast, hot sauce, garlic, salt, and ¼ cup of milk into the bowl of a food processor fitted with an s-blade.

  5. Blend the mixture until smooth, then thin to desired consistency with additional milk.

  6. When the lentils have finished cooking, drain them into a colander.

  7. Coat the bottom of a medium skillet with oil and place it over medium-high heat.

  8. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and just beginning to brown.

  9. Lower the heat to medium, and add the garlic, cumin, ancho chile powder, oregano, and smoked paprika. Sauté for about 1 minute, until very fragrant.

  10. Stir in the cooked lentils, tomato sauce, and soy sauce.

  11. Cook for 1-2 minutes, gently flipping with a spatula. Be careful not to smash the lentils.

  12. Remove the skillet from heat and stir in the cilantro. Season with salt and pepper to taste.

  13. Stuff the shells with the lentil filling and toppings of choice. Drizzle with cashew queso.

  14. Serve.

Nutrition Facts
Easy Lentil Tacos with Cashew Queso
Amount Per Serving (2 tacos + ¼ cup queso)
Calories 698 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 5.5g28%
Sodium 1185mg49%
Potassium 1255mg36%
Carbohydrates 78.9g26%
Fiber 23.4g94%
Sugar 6.7g7%
Protein 29.7g59%
Calcium 150mg15%
Iron 8.6mg48%
* Percent Daily Values are based on a 2000 calorie diet.