Cut tempeh into cubes or thinly-sliced strips.
Mix tempeh with BBQ sauce. Let mixture sit for 10 minutes. For optimal flavor, marinate overnight.
Add 1 tablespoon (14.79 ml) vegetable oil to a non-stick pan. Add tempeh strips and cook on medium heat until golden and crispy on both sides.
Heat the tortillas and spoon the tempeh onto warm tortillas. Top with cherry tomatoes, red onions, sliced avocados, red cabbage, and cashew sauce.
Note: You can top the tacos with your choice of vegetables. Enjoy!
In a blender, Place cashews, water, garlic, salt, and lime juice.
Blend until smooth.