📖 Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. This prevents sticking and ensures easy cleanup – trust me, you'll appreciate it later.
2. Prepare the vegan mac and cheese sauce: Soak cashews in hot water for at least 30 minutes, or preferably an hour. Drain well. Soaking is crucial for achieving a creamy texture. Don't skip this step!
3. Blend the sauce: In a high-speed blender, combine the soaked cashews, nutritional yeast, vegetable broth, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until completely smooth and creamy. Add more vegetable broth if needed to reach your desired consistency. Taste and adjust seasonings as needed. This is where you personalize the sauce to your liking!
4. Cook the pasta: Cook elbow macaroni according to package directions until al dente. Drain and set aside. Al dente pasta holds its shape better in enchiladas.
5. Prepare the breadcrumb topping: In a skillet, melt vegan butter over medium heat. Add breadcrumbs and cook, stirring frequently, until golden brown and crispy. Stir in dried parsley and a pinch of salt. Set aside. Toasting the breadcrumbs is key for that perfect crunchy texture. Don't let them burn!
6. Assemble the enchiladas: In a large bowl, combine the cooked macaroni and vegan mac and cheese sauce. Mix well to coat the pasta evenly. This is where the magic happens, transforming ordinary pasta into something extraordinary.
7. Warm the tortillas: Lightly warm the tortillas in a dry skillet or microwave to make them more pliable and prevent tearing. A few seconds on each side is all you need.
8. Fill the tortillas: Spoon about 1/2 cup of the mac and cheese mixture into each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Pack them in snugly to keep their shape.
9. Top with sauce: Pour any remaining mac and cheese sauce over the enchiladas. This ensures every bite is cheesy and delicious.
10. Add breadcrumb topping: Sprinkle the toasted breadcrumb mixture evenly over the enchiladas. This adds a delightful crunch and visual appeal.
11. Bake: Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the breadcrumb topping is golden brown and bubbly. Keep an eye on them to prevent burning.
12. Let cool slightly: Remove from the oven and let cool for a few minutes before serving. This allows the sauce to thicken slightly and prevents burning your mouth.