Place cashews in a small pot and cover with water. Bring to a boil and boil for 5 minutes. Drain and rinse cashews.
While the cashews are boiling, use a mandolin or sharp knife to shred the cabbage into thin strips and set aside.
Add softened cashews, 1/4 cup of water, lemon juice and salt to a small blender or food processor and blend until smooth. Add up to 1/2 cup of water (total) until desired thickness is reached.
Open the can of pinto beans and drain a small amount of the liquid inside. DO NOT RINSE your beans. The liquid inside is what you'll use to build a delicious sauce for the beans.
Place a medium sauce pan over medium heat and once hot, add the tsp of oil. Then, pour in the beans and liquid. Add all the spices and cook for 5-7 minutes, stirring frequently. Once the liquid begins to thicken and the beans are warmed through, remove from heat.
Heat a cast iron pan (or similar) over medium-low heat. Once hot, warm tortillas on each side for approximately 30 seconds.
With the pan still warm, add the pumpkin seeds and toast for 30-60 seconds, or until you hear popping.
To build your tacos, take warm taco shell, top with a scoop of beans, some shredded cabbage, a drizzle of cashew cream and a sprinkle of toasted pumpkin seeds and enjoy!
