Smokey Tempeh Tacos with Cashew Sour Cream

For the Smokey Tempeh: Combine maple syrup, liquid smoke, and Tamari in a bowl and whisk together. Slice the tempeh and place it in the bowl, coating each piece with the sauce. Set aside for 20 minutes to marinate. Then, either place in a preheated oven at 375°F for 10 minutes, or place on a pan and cook for 3 minutes on each side.

For the Sautéed Veg: Thinly slice the onion and bell peppers. Sauté them for 10-15 minutes until softened. Season with salt and pepper to taste.

For the Cashew Sour Cream: Ensure raw cashews are soaked for at least 1 hour in filtered water. Place all sour cream ingredients (soaked cashews, unsweetened almond milk, juice of 1 lemon, salt, pepper, white vinegar, nutritional yeast) in a blender and blend until smooth.

To Assemble Tacos: Warm corn tortillas. Fill with smokey tempeh, sautéed vegetables, and a dollop of cashew sour cream. Garnish with sliced radish, microgreens, and avocado.