To start, get your taco salad filling ready. Take a medium-sized saucepan and pour in 1 ½ cups of water along with the lentils. Let it come to a boil and simmer for 10 minutes or until the lentils are soft and the water has evaporated.

After cooking, add chili powder, garlic, cumin, salsa, paprika, salt, and pepper to the lentils. Mix everything well and cook for an additional 3 to 4 minutes. Then, take it off the heat and set it aside.

Now, it's time to make the cashew sauce. Place soaked cashews, water, lemon juice, and apple cider vinegar in a food processor and blend them until they turn into a smooth sauce.

Once the filling and sauce are ready, move on to assembling your taco salad. Take a bowl and start with a layer of lettuce, then add in the vegetables and rice, followed by the lentils. Drizzle the cashew sauce on top and add a dollop of vegan sour cream. Serve with a slice of fresh lime.