Vegan Enchiladas with Cashew Cheese

These enchiladas give me a little taste of home! Mexican food is definitely what I miss most about Texas. This vegan version will leave you feeling just as happy and satisfied!

You will need cashews as this is the main ingredient for the "cheese" sauce! A good tip would be to soak the cashews for a few hours (ideally overnight) but if you don't have the chance, you can always pour boiling water over the cashews and let it sit for 5 minutes. I typically do the boiling water trick since I always forget to soak my cashews overnight.

Ingredients

(Serves 4)

1. Pack of 8 small tortillas

2. 1 onion

5. 1 pepper (any color - I love red or orange)

6. 200g mushrooms (I love chestnut mushrooms)

7. 1 tin of black beans

8. 1 tin of sweetcorn

Tomato Sauce

1. 1 tin of chopped tomatoes

2. 100g tomato puree

3. 100ml vegetable stock

4. 1 tbsp maple syrup

5. 3 cloves of garlic

6. 2 red chillies

7. 2 tsp cumin

8. 1 tsp paprika

9. 1 tsp chili powder

10. Salt/pepper

11. Juice of 1/2 a lime

Cashew Cheese Sauce

1. 1 cup cashews (soaked so that they are soft)

2. 1/2 cup nutritional yeast

3. Juice of 1/2 a lime

4. Salt/pepper

5. 8 tbsp water or more to get the right consistency

Instructions

1. Preheat the oven to 180C.

2. Add all of the ingredients for the tomato sauce in a blender to mix.

3. Chop the onion, pepper and mushrooms.

4. Add some olive oil to a pan on medium heat and cook the onion first until it has turned translucent. Add in the mushrooms, pepper, black beans and sweetcorn. Give it a stir for 2 minutes and then add in half of the tomato sauce as the other half will be used later. Let it simmer in the sauce for a few minutes.

5. While this is cooking, you can make the cashew cheese sauce. For this, you will need to all of the ingredients into a blender - continuously adding more water if necessary to get the right consistency. You want it to be creamy, but not too thin!

6. Now it's time to roll the enchiladas together! Start to fill each tortilla with the filling from the pan. Roll them up and place them on a baking tray. Top the enchiladas with the rest of the tomato sauce and drizzle the cashew cheese sauce on top.

7. Place in the oven for around 10 - 15 minutes. Enjoy!