Lentil-Nut Tacos with Creamy Cashew-Avocado Sour Cream

• 1- 3/4 cup Cooked Lentils (I Like To Use Trader Joe's Precooked Steamed Lentils)
• 1/2 cups Walnuts
• 1/2 cups Sunflower Seeds
• 1 Tablespoon Olive Oil
• 2 Tablespoons Vegetable Broth
• 1- 1/2 teaspoon Cumin
• 1- 1/2 teaspoon Coriander
• 1/2 teaspoons Chili Powder
• 1 teaspoon Smoked Paprika (or Regular Paprika)
• 1/2 teaspoons Ground Sea Salt
• 1 cup Cashews, Soaked In Water For At Least 2 Hours, Preferably Overnight
• 1/2 Avocado, Pitted And Peeled
• 1 Tablespoon Lemon Juice
• 1/2 teaspoons Sea Salt
• 1 Tablespoon Apple Cider Vinegar
• 1/2 cups Water
• 8 Tortillas (8-inch Size)
• Red Cabbage, Sliced Thin
• Shredded Carrots
• Sprouts Or Pea Shoots
• Salsa Or Hot Sauce

1. In a food processor or blender, blend together the cooked lentils, walnuts, sunflower seeds, olive oil, vegetable broth, and spices.
2. Blend on low speed for 1-2 minutes, until well blended.
3. To make the cashew cream, add the soaked and drained cashews into a food processor or blender.
4. Add avocado, lemon juice, sea salt, apple cider vinegar, and water.
5. Blend for 5 minutes or more until creamy.
6. Add a small amount of water, if too thick.
7. Preheat the oven to 350 F. Wrap the tortillas in aluminum foil and bake about 10 minutes, or until hot.
8. To assemble the tacos, lay a tortilla on a flat surface.
9. Add a line of the lentil nut mix down the center then add some of the cashew cream, red cabbage, carrots, and sprouts.
10. Add salsa or hot sauce, if desired.
11. Roll it up and devour.

walnuts, sunflower seeds, olive oil, vegetable broth, cumin, coriander, chili powder, paprika, ground sea salt, cashews, avocado, lemon juice, salt, apple cider vinegar, water, tortillas, red cabbage, carrots, sprouts, salsa

Taken from tastykitchen.com/recipes/special-dietary-needs/lentil-nut-tacos-with-creamy-cashew-avocado-sour-cream/ (may not work)