⏳ Yield & Time

Yield: 2 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 1 cup Cashews (soaked in hot water for at least 30 minutes)
• 1/4 cup Nutritional Yeast
• 2 tablespoons Lemon Juice
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Enchilada Sauce
• 6 Corn Tortillas
• 1/4 cup, chopped Cilantro
• 1/4 cup, finely chopped Red Onion

📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together the cashew cream cheese, enchilada sauce, and cumin. Season generously with salt and pepper. Taste and adjust seasoning as needed. You might want a tiny pinch more salt...or maybe some garlic powder. Mmm... garlic powder.
3. One at a time, dip each tortilla into the enchilada sauce until it's nicely coated but not soggy. (Trust me, you want coated, not soaked!)
4. Fill each tortilla with about 1/4 cup of the cashew cheese mixture, and then gently roll it up. Place the filled tortillas seam-down in the prepared baking dish.
5. Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle with chopped cilantro and red onion (if using).
6. Bake for 20-25 minutes, or until the enchiladas are heated through and bubbly and the cheese is slightly browned. If the top starts to brown too quickly, loosely cover with foil.
7. Let the enchiladas rest for 5-10 minutes before serving. This is a crucial step for deliciousness, you know. Don't skip this part!

📝 Notes

• Soaking the cashews is crucial for a creamy texture. Don't skip this step!
• For a spicier kick, add a pinch of cayenne pepper to the cashew cheese mixture.
• If you want to make it ahead, you can assemble the enchiladas and keep them refrigerated for a few hours before baking. Just add a few minutes to the baking time.