To make the cashew cream, if using, place the cashews into a bowl and cover with cold water. Leave to soak for 10 minutes, or longer if you have time. Set to one side.
Fold the tortillas in half and place into a baking tray ready to be filled.
Bring a large pan of water to the boil. Drop in the Tenderstem ®. Cook for 5 minutes or until just tender, drain into a colander and set to one side.
Divide the iceberg lettuce between the 4 tortillas. Sprinkle over the coriander.
Pile the Tenderstem ® into the tacos. Sprinkle with feta cheese, chillies and spring onions.
Drain the soaked cashew nuts and tip them into a high-powered blender. Add a dash of almond milk. Blend for 5 minutes or until completely smooth. Transfer into a bowl.
Serve the loaded tacos, with a good squeeze of time and drizzle the cashew sauce over the top.
If feeding a crowd, double the recipe and let your guests assemble the Tenderstem ® tacos themselves.