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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]

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Ingredients You Need for Raw Enchiladas [Vegan]

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

How to Prepare Raw Enchiladas [Vegan]

To Make the Tortillas:
  1. Put the onion, corn and tomato in your food processor and pulse until it becomes all mushy.
  2. add the flax seeds and salt and pepper and process until it thickens up.
  3. Spread this mixture evenly into 3 large circles on dehydrator sheets and dehydrate for 1 few hours or until they are pliable.
  4. 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:

  1. blend all the ingredients together until smooth and creamy.
  2. Pour into a bowl and set aside.

To Make the Taco Meat:

  1. Pulse all the ingredients in your food processor until it forms a crumbly mixture.
  2. Put in a bowl and set aside.

To Make the Salsa:

  1. Chop up the produce, throw it in a bowl
  2. Season it with the lemon juice and salt and pepper.

To Assemble:

  1. Fill up your tortillas with salsa, nut meat and a little bit of cheese
  2. Then roll them up and cover them all with more cheese sauce and the remains of your other fillings.
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You'll have left over cheese sauce.

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    Nutritional Information

    Total Calories: 2092 | Total Carbs: 123 g | Total Fat: 152 g | Total Protein: 81 g | Total Sodium: 1352 g | Total Sugar: 29 g

    Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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    1. 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!

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