This recipe comes from “The Dairy-Free Kitchen” by Ashley Adams, a cookbook I adore because it reintroduced a whole lotta creamy, yummy favorites back into my diet (vegan cashew sour creme, maple walnut scones, and salmon in almond cream sauce, I’m talking ’bout you!) It’s really two recipes in one, as you need to prepare the Cashew Cheese Dip first, and then prepare and assemble the enchiladas. The end result is spicy and comforting and well worth the effort!
Vegan Enchiladas with Cashew Cheese Sauce
Cashew Cheese Dip
- 2 1/2 cups unsweetened almond milk divided
- 1 tbsp thickener arrowroot, tapioca, or cornstarch
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast
- 1/4 tsp turmeric
- 2 tbsp tahini
- 1 1/2 cups finely ground cashews
- 1/2 cup spicy salsa
- 1/4 tsp kosher salt
- 3 large sweet potatoes
- 1 tbsp olive oil
- 1 bunch green onion finely chopped
- 1-2 jalapeno peppers stems, seeds, and membranes removed, and finely minced
- 2 cups baby spinach
- 15 oz can organic black beans drained and rinsed
- 2 tbsp canned chipotles in adobo
- 16 6-inch corn tortillas
- Bake the sweet potatoes: preheat your oven to 400 degrees F. Wrap the sweet potatoes in aluminum foil and bake until soft, about 1 hour. Once they're cool enough to handle, remove the skins and roughly chop the potatoes. You can prepare the cashew cheese dip while they're baking and cooling.
Cashew Cheese Dip
- Pour 1 cup of the almond milk into a small bowl; add the thickener and stir.
- Place the remaining 1 1/2 cups almond milk, lemon juice, nutritional yeast, turmeric, and tahini in a small saucepan over medium heat. Stir to combine. Add the ground cashews and almond-thickener mixture. Cook for 1-2 minutes, stirring often, and then add the salsa and salt. Continue to stir until the dip starts to thicken (it will continue to thicken as it cools).
- Remove from the heat. If you're making the dip ahead of time, place a piece of plastic wrap directly on the surface before placing the refrigerator to prevent a skin from forming on the top as it cools.
- In a large skillet over medium-high heat, add the olive oil and green onion, and cook until the onions soften, about 3 minutes. Add the peppers and cook for another 2 minutes, stirring constantly.
- Remove the skillet from the heat and add the black beans and adobo, stirring to combine. Transfer the mixture to a large bowl.
- Fold in the soft sweet potato with a spatula.
- Prepare the tortillas: heat them in the oven for 5-10 minutes, stacked and wrapped in foil. This will soften them and make it easier to work with them while assembling the enchiladas.
- To assemble the enchiladas, lightly oil a 9 x 13 inch casserole dish with olive oil. Spoon about 1 cup of the Cashew Cheese Dip into the bottom of the dish.
- Add about 1/3 cup of the filling onto the center of each tortilla, and then roll it as tightly as you can and place it seam side down in the casserole dish.
- After filling the dish with all 16 stuffed tortillas, pour Cashew Cheese Dip over the top of the enchiladas and bake, uncovered, until golden and bubbly, about 15-20 minutes. Serve hot; if you have any extra dip, spoon it over top of your serving, and enjoy!