These cashew cheese enchiladas are a seriously delightful vegetarian twist on a classic dish. Creamy, cheesy, and totally satisfying, they're perfect for a weeknight dinner or a casual get-together. One of my friends, Maria, raved about a similar recipe she tried at a vegan restaurant. She described the textures as 'dreamy' and the flavors as 'unforgettable,' which, honestly, are pretty accurate descriptors. Prepare to be amazed.
The beauty of this recipe lies in its adaptability. You're welcome to tweak it to suit your taste. Perhaps some jalapeños for a little kick? Or maybe some bell peppers for some extra color and sweetness? Or maybe just go crazy with it! Feel free to experiment. That's what's fun about cooking, right? Learning and growing!
Required Equipments
- 9x13 inch baking dish
- large bowl
- whisk
- measuring cups and spoons
- oven
Cashew Cheese Enchiladas: Frequently Asked Questions
Cashew Cheese Enchiladas
These Cashew Cheese Enchiladas offer a flavorful and satisfying vegetarian alternative to traditional enchiladas, perfect for a comforting and delicious meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- 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.
- 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!)
- 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.
- Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle with chopped cilantro and red onion (if using).
- 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.
- 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.
🍎 Nutrition
Calories: 300 kcal
Protein: 10 g
Fat: 15 g
Carbohydrates: 30 g
Fiber: 5 g
Calcium: 150 mg
