Vegan Enchiladas with Creamy Green Sauce

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5 from 3 reviews



Vegan Poblano Cream Sauce:

1/2 cup (2 ounces weight) raw cashews

1 cup cold water

2 poblano peppers

1 tablespoon lemon or lime juice

2 cloves garlic, peeled

1/4 cup chopped cilantro

3/4 teaspoon salt


1 tablespoon butter or margarine

2 cups sliced mushrooms

1 cup corn kernels

1 cup grated carrots

1 cup minced kale

4 green onions, sliced

12 corn tortillas

24 tablespoon oil


Soak the cashews in water for 8-12 hours. Dump all into a blender.

Broil the peppers until skin is blackened, rotating them with tongs to get every side. Let cool, peel the blistered skin off and remove seeds/ stem. Add to blender. Add peeled lemon juice, garlic cloves, cilantro and salt. Blend to smooth. Pour into a small pot and keep warm over very low heat.

Heat butter in a skillet over medium heat. Add mushrooms once melted and let cook 1-2 minutes on one side to brown. Add corn, carrots, green onion and stir. Cover and cook 2 minutes. Add kale and stir. Sprinkle with salt and cook another 1-2 minutes until kale is softened but still bright green. Remove from heat.

Warn tortillas on a heavily oiled skillet over medium-high heat. Fill with a couple spoonfuls of vegetable mixture then roll and place onto plates or a serving dish.

Pour warm sauce all over and garnish with more chopped pecans and cilantro

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