These vegan white queso enchiladas have the best vegan white queso I have ever had. Surprisingly, it only requires a few ingredients. This is a good meal to make for guests. If you can, use homemade corn tortillas. It is worth the extra effort trust me.
I filled these vegan white queso enchiladas with spinach, mushrooms, and onions. Sometimes I will only use mushrooms and sometimes I will only use spinach. It just depends on what I am in the mood for. I also like other greens in these enchiladas. Sweet potato would also be a delicious variation.
I always use homemade corn tortillas. They taste so much fresher than the kind found at the store. It is definitely worth the extra effort. If you need a recipe you can use my recipe for Corn Tortillas from Scratch.
The sauce is the best part of this dish. This is seriously the best vegan white queso I have ever had. No need to use any fancy ingredients. It is just cashews, lemon juice, apple cider vinegar, and hot green chilies. I like to make extra and eat it with chips.
Start by sautéing the onions, spinach, and mushrooms in a pan. Add in the spinach at the end, giving it just enough time to warm through. Fill each corn tortilla with a couple tablespoons of filling and place in your baking dish.
It is helpful to make the sauce ahead of time. I will snack on it a little why I am making these enchiladas. If you do make the sauce ahead of time it will probably be thicker than you want. Just add some water to thin the sauce back out.
- 1½ cups Raw Cashews, soaked
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 - 1½ cups water.
- 8 oz White Button Mushrooms, sliced
- 16 oz frozen chopped spinach, thawed
- 1 medium onion, chopped
- 14 corn tortillas
- Preheat the oven to 350 degrees Fahrenheit.
- Sautee the mushrooms and onions over medium-high heat until they start to brown. Add in the spinach and warm through.
- Fill each tortilla with a couple tablespoons of filling, fold the tortilla like a taquito, and place in a glass casserole dish.
- To make the sauce blend all of the sauce ingredients in a high powered blender. Add just enough water to keep things moving. Blend until smooth. If the sauce is too thick and some more water. You want a queso dip like consistency.
- Pour the sauce over the enchiladas in the baking dish. Bake in the middle of the oven for 15 minutes.