Vegan Tempeh Tacos with Avocado-Lime Crema

• 1 Tablespoon Olive Oil
• 1 teaspoon Soy Sauce
• 1/4 teaspoons Black Pepper
• 1 teaspoon Vegan Worcestershire Sauce
• 1/2 teaspoons Barbecue Seasoning
• 1/4 teaspoons Cumin
• 1 block (6 Oz. Size) Tempeh
• 1/4 cups Raw Cashews, Soaked 6 Hours Or Overnight
• 2 Tablespoons Lime Juice
• 1 whole Small Avocado
• 6 Tablespoons Water
• 1/2 teaspoons Lawry's Seasoned Salt
• Corn Tortillas
• Shredded Lettuce
• Vegan Pepperjack Cheese
• Salsa Fresca

1. To make the tempeh: In a medium bowl, combine the olive oil, soy sauce, pepper, Worcestershire sauce, barbecue seasoning and cumin.
2. Add the tempeh cubes and toss until well coated.
3. Allow the tempeh to marinate at least 2 hours or overnight.
4. Saute the cubes over medium-high heat in a bit of olive oil until browned and crispy.
5. To make the avocado-lime crema: Drain the cashews and combine in the bowl of a food processor with the lime juice, avocado, water, and seasoned salt.
6. Puree until smooth and fluffy.
7. To assemble the tacos: Lightly toast the corn tortillas until warm and layer the lettuce, cheese, salsa fresca, and sauteed tempeh within, topping with the avocado-lime crema.

olive oil, soy sauce, black pepper, worcestershire sauce, barbecue seasoning, cumin, cashews, lime juice, avocado, water, salt, corn tortillas, shredded lettuce, pepperjack cheese, salsa fresca

Taken from tastykitchen.com/recipes/main-courses/vegan-tempeh-tacos-with-avocado-lime-crema/ (may not work)