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Vegan Rajas con Crema Enchiladas
This is a cool recipes based on the Mexican dish Rajas con Crema. This is usually served with chicken, and it’s normally a creamy cheese sauce mixture. In order to make this vegan, we are going to use a cashew cream, and instead of serving with chicken, I’m going to transform this into an enchilada. I have to warn you, this can be a very spicy dish, so balance the spiciness according to your own palate. I hope you enjoy!
Prep Time
45 minutes
Cook Time
30 minutes
Serves
6+
Ingredients
- 1 cup of cashews
- 6 jalapeños
- 1 red onion
- 4 cloves of garlic
- 1 cup corn
- 2 tbsp olive oil
- 2 tbsp of nutritional yeast
- 1 cup of unsweetened almond or oat milk
- 1 tsp salt
- Tortillas
- 1 can refried beans
- 1 can black beans
- Cilantro (optional)
- Vegan sour cream (optional)
Steps
1
Soak the cashews in water for 30 mins.
2
Pre-heat the oven to 425.
3
Put in a 9×13 baking dish the jalapeños, red onion, and corn. Rub with 1 tbsp of olive oil. Bake for about 20-30, make sure these roast.
4
Remove the cashews from the water, and put in a blender with the garlic, nutritional yeast, salt, unsweetened plain almond milk, and 1 tbsp of olive oil. Blend thoroughly.
5
After the sauce has blended, add it to a pan over medium heat. Stir and whisk until it thickens up.
6
Once the sauce thickens and the roasted veggies are done, chop them up more, add then roasted veggies to the sauce. Don’t be afraid to add any extra liquids or oils that come off of the veggies. This will only add more flavor to your sauce.
7
Cook the refried beans and black beans in a separate pot. Once they are warmed up roll them into the tortillas, and add the tortillas back into the 9×13 baking dish.
8
Once all the tortillas are in the pan, pour the sauce on top.
9
Reduce the oven heat to 350, and throw the enchiladas in the oven for about 20-30 minutes.
10
Serve with fresh cilantro and vegan sour cream on top.