These raw vegan enchiladas are too delicious. A chunky salsa of avocado, tomato, onion, and cilantro, mixed with a walnut taco meat, spiced with cumin and coriander, all wrapped up in raw tomato-corn tortillas and covered in a creamy cashew cheese sauce. This is savory food heaven. These raw vegan enchiladas are epic. Not authentic at all (you can't be when you make something raw and vegan, just being frank here), but they are mind-blowingly tasty nonetheless. It's quite a simple recipe and doesn't take long to make at all, not including dehydration time for the tortillas. The taco nut meat is almost too good to be true, and the cashew cheese sauce will make you sing. It goes without saying that the salsa is fabulous. Make a raw vegan enchilada now, then freak out with joy.
Raw Enchiladas [Vegan]
Calories
2092
Ingredients
For the Tortillas:
- 1/2 cup chopped onion
- 1 cup corn
- 1 cup chopped tomatoes
- 1/4 cup ground flax seeds
- Salt and pepper, to taste
For the Cashew Cheese:
- 1 cup cashews
- 1/4 cup nutritional yeast
- 2 tablespoons miso
- 1/2 teaspoon turmeric
- 1 garlic clove
- 3/4 cup water, as needed
- Juice from 1/2 lemon
For the Taco Meat:
- 1/3 cup walnuts
- 1/3 cup pumpkin seeds
- 1 tablespoon extra virgin olive oil
- Cumin and coriander, to taste
- Salt, to taste
For the Salsa:
- 2 tomatoes
- 1/2 onion
- 1 avocado
- 1/3 cup fresh cilantro
- Juice from 1/2 lemon
- Salt and pepper, to taste
Preparation
To Make the Tortillas:
- Put the onion, corn and tomato in your food processor and pulse until it becomes all mushy.
- add the flax seeds and salt and pepper and process until it thickens up.
- Spread this mixture evenly into 3 large circles on dehydrator sheets and dehydrate for 1 few hours or until they are pliable.
- Alternatively, you can spread the mixture on parchment paper-lined baking pans and put them in the oven at the lowest temperature.
To Make the Cheese:
- blend all the ingredients together until smooth and creamy.
- Pour into a bowl and set aside.
To Make the Taco Meat:
- Pulse all the ingredients in your food processor until it forms a crumbly mixture.
- Put in a bowl and set aside.
To Make the Salsa:
- Chop up the produce, throw it in a bowl
- Season it with the lemon juice and salt and pepper.
To Assemble:
- Fill up your tortillas with salsa, nut meat and a little bit of cheese
- Then roll them up and cover them all with more cheese sauce and the remains of your other fillings.
Notes
You'll have left over cheese sauce.
Nutritional Information
About The Author
Emily von Euw
See My RecipesEmily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.
I made this today and it really is fabulous. I am so tired of raw recipes that try to mock a cooked food and usually taste nothing like the original and really don\’t taste good at all. This tasted very much like a bean and meat enchilada. I used raw sunflower seeds as that is what I had and they taste similar to cashew, soaked them first of course and added a dash of cumin and some dried oregano for a more Mexicany flavor. The tortillas actually had the texture of a tortilla and again, added cumin and oregano so they were also packed with flavor. I think my family would eat this (not replace my homemade enchiladas with it but they would eat it.) Thanks for the great recipe!
where\’s the print button? always have to cut and past into a word document
if im allgeric to cashews, what can i substitute? pine nuts are expensive so i cannot get.
Sunflower seeds