⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 cup Raw Cashews
• 1 cup Water
• 1/2 cup Nutritional Yeast
• 2 tablespoons Lemon Juice
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Cumin
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Salt
• 1 cup Enchilada Sauce
• 6-8 Corn Tortillas
• 1/2 cup Shredded Cheddar Cheese (vegan or regular)

📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. This will ensure easy cleanup and prevent sticking.
2. In a large bowl, whisk together the cashew cream, enchilada sauce, cumin, chili powder, garlic powder, onion powder, and salt. Mix thoroughly until it's a nice, smooth consistency. Make sure to taste and adjust the seasonings to your liking. I like to add a tiny pinch of cayenne for a little extra kick, but this is totally optional.
3. Take your corn tortillas and warm them slightly, either in the microwave (a super quick and efficient method) or a dry skillet on the stove. This makes them more pliable and prevents them from cracking during the assembly stage. A little trick I’ve learned along the way!
4. Layer half of the enchilada sauce in the bottom of your prepared baking dish. This is your base layer. It adds flavor and prevents the bottom layer from getting dry.
5. Fill each tortilla with about 1/4 cup of the cashew cheese mixture. Roll each tortilla tightly and place it seam-down in the baking dish. I usually manage to fit about 6-8 tortillas in a single layer, depending on the size of the tortillas. It’s ok if the rolls aren't perfectly uniform. Mine never are!
6. Once you’ve filled and arranged all the tortillas, pour the remaining enchilada sauce over the top. It’s great to generously cover each roll for that beautiful, saucy finish, but this depends on your sauce consistency. Don't worry about being too precise here.
7. Sprinkle the shredded cheddar cheese over the top of the casserole. I’ve always been partial to cheddar; its sharpness contrasts well with the creaminess of the cashew cheese. But feel free to experiment and explore!
8. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. You know that feeling, when your kitchen is filled with this intoxicating aroma? That is the point you want to be at!
9. Remove from the oven and let it sit for about 10 minutes before serving. This helps the casserole set slightly and is easier to serve. You may find it’s less runny this way.
10. Serve hot and enjoy your amazing, cheesy, delicious cashew cheese enchilada casserole!

📝 Notes

• Soak cashews in hot water for at least 30 minutes before making the cashew cream. This softens them and makes blending easier. If you forget this, you can microwave the cashews for 30 seconds, or until just softened.
• Feel free to adjust the amount of spices to your liking. If you like it spicier, add a pinch of cayenne pepper to the cashew cream.
• Make sure to taste and adjust seasonings according to your preference. This might take a bit of practice.