Vegan Enchiladas with Jalapeño Cilantro Sauce
Ingredients
Sauce
- 3/4 cup raw cashews
- 1 1/2 cups hot water
- juice of 1 lime
- 2 tablespoons Bragg's apple cider vinegar
- 2 tablespoons Bragg's nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 poblano pepper
- 1 jalapeno pepper
- handful of spinach
- 1 bunch cilantro
Filling
- onion
- mushrooms
- garlic
- black beans
- vegan ricotta (such as Kite Hill)
- cilantro
- spinach
- a few tablespoons of jalapeño cream sauce
- tortillas (corn or almond flour)
- olive oil (for spraying)
Preparation
Add all sauce ingredients to a blender and puree until smooth and creamy, about 60 seconds. If not using a high-speed blender, soak cashews for 30 minutes prior.
Sauce can also be used as a pasta sauce, but for enchiladas, sauté onion, mushrooms, and garlic until tender.
Add black beans, a dollop of vegan ricotta, chopped cilantro, a large amount of spinach, and a few tablespoons of the jalapeño cream sauce, then mix well.
Spray a glass baking dish with olive oil and add a layer of sauce to the bottom.
Fill tortillas with the vegetable mixture, roll them up, and place seam side down in the baking dish, repeating until full.
Pour the cilantro cream sauce over the top to coat, then bake covered with foil for 20 minutes.
Serve hot, optionally topped with extra sauce, salsa, vegan yogurt or sour cream, and fresh cilantro.