Vegan Queso & Tempeh Bacon Tacos


  • 6 corn tortillas
  • 1 (15-ounce) can cannellini beans, partially drained
  • 2 tablespoon hot sauce (like Cholula) 
  • 2 cloves of garlic, peeled 
  • 1/2 cup of nutritional yeast
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt, divided in two
  • 8 slices of tempeh bacon (store bought or homemade) 
  • 1/2 of an avocado, cut into chunks 
  • 1/3 cup of tomatoes, diced
  • 1/4 cup of red onion, diced 
  • 1 teaspoon of lime or lemon juice 
  • 1 tablespoon of chives, snipped (optional) 


  1. Make the queso: pulse cannellini beans, hot sauce, garlic, nutritional yeast, crushed red pepper, cumin and half of the salt in processor. Add liquid from beans until you achieve your desired consistency. (I kept it a little chunky). 
  2. For the avocado salsa: combine avocado, tomatoes, red onion, lemon or lime juice in a bowl with remaining salt. 
  3. Cook the tempeh bacon to your liking (my way: fry it up on the stove with a little bit of oil until the edges get crispy). Cut or break the strips in two. 
  4. Preheat the oven to 375 degrees F and bake the tortillas for 2 minutes on each side until they start to firm up. 
  5. Smear vegan queso all over the warmed up tortillas, top with bacon strips and avocado salsa. Sprinkle with chives if you so choose. 
  6. Munch.