Ok, I just have to jump right into these enchiladas. Literally.
When you’re cutting out dairy, it makes recipes that include warm gooey cheese kinda hard to replicate. My husband loves enchiladas and would eat them every day if he could. Welcome to my new recipe that fills his and your every desire.
I had made Love and Lemons recipe for poblano enchiladas and had liked several aspects of the recipe. My husband however, decided that something couldn’t be called enchiladas with a spinach and mushroom filling. This is a recipe that can definitely be tweaked to what you like.
If you have never heard about using cashews in your cooking yet, you are in for a surprise! It sounds kinda weird, but soaking cashews in water and then blending them up with spices gives you the creaminess you need for so many recipes. I soak mine for about 20 minutes before I blend them. You could just blend them without, but they won’t be quite as smooth. You can soak them for even longer; there’s a good explanation on Tal Ronnen’s site about cashew creme. They can be used in dessert, in soups, in so many things.
My whole family loved these and they are on the must have list for this week at our house.
One other note on the recipe. If you don’t have a pepper to roast and add to the cashew creme, it’s not a deal breaker. I’ve made it with and without and it’s still amazing. I like it better with, but don’t let that stop you!