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Raw Enchiladas
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Vegan Enchiladas with Chunky Salsa, Cheesy Sauce, and Spicy Nut Meat

2092

Dairy Free

Vegan

These raw vegan enchiladas are too delicious. A chunky salsa of avocado, tomato, onion, and cilantro, mixed with 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... Read More

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

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How to Prepare Raw Enchiladas [Vegan]

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

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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Comments:

Karen says:

June 3, 2017 at 7:48 pm

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!
jan says:

December 1, 2014 at 3:37 pm

where\’s the print button? always have to cut and past into a word document
Nikki says:

October 20, 2014 at 2:58 pm

if im allgeric to cashews, what can i substitute? pine nuts are expensive so i cannot get.
1. Karen says:
  
  June 3, 2017 at 7:48 pm
  
  Sunflower seeds

Comments are closed.

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