Lentil-Nut Tacos with Creamy Cashew-Avocado Sour Cream

In a food processor or blender, blend together the cooked lentils, walnuts, sunflower seeds, olive oil, vegetable broth, and spices. Blend on low speed for 1-2 minutes, until well blended.

To make the cashew cream, add the soaked and drained cashews into a food processor or blender. Add avocado, lemon juice, sea salt, apple cider vinegar, and water. Blend for 5 minutes or more until creamy. Add a small amount of water, if too thick.

Preheat the oven to 350 F. Wrap the tortillas in aluminum foil and bake about 10 minutes, or until hot.

To assemble the tacos, lay a tortilla on a flat surface. Add a line of the lentil nut mix down the center then add some of the cashew cream, red cabbage, carrots, and sprouts. Add salsa or hot sauce, if desired. Roll it up and devour.