Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes » Burgers, Sandwiches, and Wraps Recipes

    Californian Tempeh Tacos with Queso

    Published: Oct 1, 2019 by Allison · This post may contain affiliate links · 2 Comments

    • Share
    • Tweet
    ↓ Jump to Recipe

    These vegan Californian tempeh tacos with cashew queso will transport you to a surf-side taco shack on a sunny beach. A tempeh ‘meat’ forms the base of these tacos, and gets topped with cashew queso, avocado, jalapenos, and salsa.

    It’s October! My favourite month. Not too hot, not too cold, plus the fall colours are jaw-droppingly beautiful. My long run route takes me through some of the prettiest semi-rural parts of the city, and I finished yesterday with a heart filled with gratitude and joy at all the beauty I had run through. That’s why I run, I think–to be reminded that despite it all, there is still beauty in this world.

    Depending on where you live, one thing that might have you feeling a bit down at this time of the year is the increasing number of grey days and rain (I’m part of the 2 percent of the population that prefers cloudy and rainy days to sunny ones, mind you). If that’s you, then this tempeh taco recipe will fill your rain-weary soul with sunny Californian vibes. Keep it in your back pocket for the coming winter months, too–there’s nothing like meaty tempeh and a sunny-looking cashew queso sauce to brighten your mood when the season has you down.

    Tempeh Tacos with Queso, Pickled Jalapenos, and Avocado

    These are the tempeh tacos that I envision the surf-side taco shack of my dreams slinging on some beach in California. Not that I’ve ever been, but it’s always been a dream of mine to travel to Venice Beach or Huntington Beach, not least for the vegan food that people keep raving about!

    A meaty tempeh preparation forms the base of this taco recipe. To make it, you’ll saute some onions and garlic, then add cubed tempeh, smoked paprika, cumin, chili powder, salt, pepper, tamari, balsamic vinegar, and hot sauce. This combination of flavours and textures is reminiscent of taco meat!

    Tempeh Taco Meat Recipe

    You’ll portion out some tempeh taco meat onto a tortilla and top it with a homemade cashew queso, diced tomato, cucumber, sliced red onion, pickled jalapenos, salsa, and avocado.

    Californian Tempeh Tacos

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    Overall, this recipe is extremely easy to make. You’ll just need to soak the cashews in boiling water for about 45 minutes to soften them, but once that is done, the entire meal comes together in about 30 minutes.

    I hope you love these tacos. They’re:

    -Filling
    -Packed with protein
    -Vegan
    -Gluten-free

    If you’re hungry for more, check out my other taco recipes:

    Berbere-Spiced Lentil Tacos
    Pulled Sweet Potato Tacos
    BBQ Pulled Tofu Tacos
    Falafel Tacos with Zhoug

    Tempeh Tacos with Cashew Queso

    If you make this recipe, leave a comment and rating below–it helps more people find the recipe, and it helps when others know how it turned out for you. And don’t forget to take a photo and tag it #upbeetkitchen and @upbeet.kitchen on Instagram! 🙂

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Tempeh Tacos with Cashew Queso

    Californian Tempeh Tacos with Queso


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Allison
    • Total Time: 30 minutes
    • Yield: 8 tacos 1x
    Print Recipe
    Pin Recipe

    Description

    These Californian tempeh tacos with cashew queso will transport you to a surf-side taco shack on a sunny beach. A tempeh ‘meat’ forms the base of these tacos, and gets topped with cashew queso, avocado, jalapenos, and salsa.


    Ingredients

    Scale

    Tempeh ‘Meat’

    • 1 tbsp extra virgin olive oil
    • 1 medium onion, diced
    • 2 medium garlic cloves, minced
    • 1 (8-oz) package tempeh, diced into ½-inch cubes
    • 1 tsp smoked paprika
    • 1 tsp chili powder
    • 2 tsp cumin
    • Sea salt to taste
    • Pepper to taste
    • 1 tbsp tamari
    • 1 tbsp balsamic vinegar
    • 1 tbsp hot sauce

    Cashew Queso

    • ¾ cup raw cashews, soaked in boiling water for 45 minutes and drained
    • 2 medium garlic cloves
    • ½ tsp fine sea salt
    • Pepper to taste
    • 3 tbsp freshly squeezed lemon juice
    • 3 tbsp nutritional yeast
    • ¼ tsp turmeric (for colour)
    • ⅓ cup water, plus more as needed to thin

    Tacos

    • 1 batch of taco meat, above
    • 1 batch of queso, above
    • Diced avocado
    • Pickled jalapenos, homemade or store-bought
    • Diced tomato
    • Diced cucumber
    • Thinly sliced red onion
    • Red or green salsa

    Instructions

    1. Make the tempeh taco ‘meat’: Warm the oil in a large skillet over medium heat. Add the onion, garlic, and a pinch of salt, and saute, stirring occasionally, for 5 minutes. Add the diced tempeh and cook for two minutes. Then add the smoked paprika, chili powder, cumin, ¼-1/2 teaspoon of salt, pepper, tamari, balsamic, and hot sauce. Cook for about 5 minutes, or until the liquid has evaporated. Remove from heat and cover until ready to serve.
    2. Make the cashew queso: Place the cashews, garlic, salt, pepper, lemon juice, nutritional yeast, turmeric, and water in a blender and blend until smooth. Add more water, a tablespoon at a time, as needed. You want the texture of a creamy cheese sauce.
    3. Warm the tortillas, if desired. Prepare any additional toppings: tomato, cucumber, avocado, pickled jalapenos, red onion, and salsa.
    4. Assemble tacos by spooning some taco meat onto a tortilla, followed by avocado, pickled jalapenos, tomato, cucumber, salsa, and cashew queso. Makes 8 tacos, enough for 3-4 people.
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Category: tacos, dinner
    • Cuisine: Mexican, Vegan, West Coast

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Pin this to your boards for later:

    Californian Tempeh Tacos

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Sharma says

      October 09, 2019 at 9:28 pm

      Easy to make and very easy to eat, but I could not stop at one!!!

      Reply
      • Allison says

        October 10, 2019 at 2:24 am

        Nor should you! I usually find three to be a respectable number. 😉

        Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact