Vegan Enchiladas With Cashew Queso Recipe
You’ll discover how cashews transform into a creamy, dairy-free queso that perfectly complements these hearty vegan enchiladas. This plant-based version doesn’t compromise on the rich, authentic Mexican flavors you crave. By combining protein-packed beans, roasted vegetables, and traditional spices, you’re creating more than just a meal – it’s a wholesome reinvention of a beloved classic. Let’s explore how simple pantry ingredients can build layers of satisfying textures and bold tastes in your kitchen.
Overview
- Soak raw cashews overnight and blend with nutritional yeast, vegetable broth, and garlic to make dairy-free queso sauce.
- Fill corn tortillas with roasted sweet potatoes, black beans, sautéed vegetables, and Mexican spices like cumin and chili powder.
- Warm tortillas before rolling to prevent cracking, and avoid overfilling to ensure proper assembly of enchiladas.
- Bake enchiladas at 400°F, covered with foil for the first 15 minutes, then uncover to finish cooking.
- Let enchiladas rest for 5 minutes before serving, then top with homemade cashew queso sauce.
Vegan Enchiladas With Cashew Queso
These hearty enchiladas transform traditional Mexican comfort food into a plant-based masterpiece. The star of this dish is the creamy cashew queso, which provides rich, cheese-like satisfaction without dairy. Packed with protein-rich beans, roasted vegetables, and authentic Mexican spices, these enchiladas deliver bold flavors while staying completely vegan.
Ingredients
- 12 corn tortillas
- 2 cups raw cashews, soaked overnight
- 2 15-oz cans black beans, drained and rinsed
- 2 medium sweet potatoes, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1 cup vegetable broth
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 cup lime juice
- Salt and pepper to taste
- Plant Based Cheese ( Only If You Want )
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil and roast for 25 minutes until tender.
- Blend soaked cashews, nutritional yeast, 1/2 cup broth, and half the garlic until smooth.
- Sauté onion, bell pepper, and remaining garlic until softened.
- Add beans, spices, and roasted sweet potatoes to vegetables.
- Warm tortillas until pliable.
- Fill each tortilla with mixture and roll tightly.
- Arrange in baking dish and cover with cashew queso.
- Bake for 20-25 minutes until golden brown.
- Garnish with avocado, cilantro, and lime wedges.
Top Tips
- Soak cashews overnight for the creamiest queso
- Use warm tortillas to prevent cracking
- Don’t overfill enchiladas to ensure proper rolling
- Cover with foil for the first 15 minutes of baking
- Let rest 5 minutes before serving
- Store leftover cashew queso separately
Variations
- Add crumbled tempeh for extra protein
- Use butternut squash instead of sweet potato
- Make spicy version with chipotle peppers
- Create green enchiladas with tomatillo sauce
- Substitute tortillas with grain-free alternatives
Nutritional Guide
Per serving (2 enchiladas):
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 15g |
| Fat | 18g |
| Carbs | 52g |
| Fiber | 12g |
Additional notes: High in fiber, protein, and healthy fats from cashews. Good source of vitamins A and C from sweet potatoes and bell peppers. Gluten-free when using corn tortillas.
Frequently Asked Questions
Can These Vegan Enchiladas Be Frozen for Later Use?
You can freeze these plant-based enchiladas for up to 3 months in an airtight container. When you’re ready, thaw them overnight in your fridge, then reheat until they’re piping hot and deliciously warm.
What’s the Best Substitute for Cashews if I Have a Nut Allergy?
You’ll love using soaked sunflower seeds or creamy white beans as your cashew alternative. Both options blend beautifully to create that rich, velvety queso texture you’re looking for in nut-free plant-based cooking.
How Spicy Are These Enchiladas and Can I Adjust the Heat Level?
You can easily control your spice level by adjusting the amount of chilis and hot sauce. For milder enchiladas, reduce or omit cayenne pepper. For extra heat, add more jalapeños or chipotle peppers.
Which Store-Bought Vegan Cheese Works Best as an Alternative to Cashew Queso?
You’ll find nutritional yeast based cheeses like Follow Your Heart or almond based cheeses like Miyoko’s work wonderfully. Their melting properties and rich flavors make them perfect alternatives to homemade cashew queso.
Can I Prepare the Cashew Queso Sauce Ahead of Time?
You can definitely make your dairy-free cashew queso ahead! Just blend your soaked cashews into a creamy sauce and store it in an airtight container. It’ll stay fresh in your fridge for up to 5 days.
Before You Go
Transform your dinner table with these vibrant vegan enchiladas topped with creamy cashew queso. You’ll love how roasted bell peppers, black beans, and corn blend perfectly with authentic Mexican spices inside corn tortillas. The dairy-free cashew queso adds rich, nutrient-dense flavor while keeping the dish completely plant-based. Whether you’re vegan or just exploring meat-free options, these enchiladas deliver wholesome, satisfying comfort food that doesn’t compromise on taste.
