Easy Lentil Tacos with Cashew Queso

connoisseurusveg.com

LaDeDi

subheading: 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

subheading: For the Cashew Queso:

1 cup raw cashews, soaked in water 4 to 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)

subheading: For Serving:

8 taco shells or small tortillas

Toppings of choice, such as lettuce, tomatoes, avocado, and olives

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