Californian Tempeh Tacos with Queso

Tempeh Tacos with Cashew Queso

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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.



Tempeh ‘Meat’

Cashew Queso



  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, 1/4-1/2 tsp 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.

Keywords: tempeh tacos, tempeh taco meat, vegan taco meat, cashew queso, vegan mexican