Vegan Creamy Green Enchilada Sauce #vegan #vegetarian #soup #breakfast #lunch

A rich, sound, green enchilada sauce with just 5 basic fixings and effectively made in a blender. Ideal for solid enchiladas verdes, or to use with your preferred Mexican dish.

I have another adoration, enchiladas. I know, late to the game, yet I am here now and that is what matters.

Green enchiladas, truly have my heart, and green enchiladas are about the sauce. This is a little bend on a conventional, gritty, zesty, herby, green enchilada sauce, I made it rich on the grounds that extremely smooth sauces have my heart.

Enchiladas are the ideal vehicle for a huge amount of solid veggies yet regularly are likewise stacked with cheddar or cream cheddar. There is a period and spot for mushy enchiladas, however I turned out to be somewhat fixated on an absolutely plant-based, sound veggie enchilada with a velvety, without dairy, vegetarian

Clearly, this sauce was intended to be utilized on Enchiladas Verdes (green enchiladas), however it would likewise be stunning sprinkled on tacos, nachos, a basic sauce for broil chicken or shrimp. I would likewise pour this on simmered veggies with dark colored rice. Fundamentally, you could utilize this sauce in a million unique manners. Truly, you could without much of a stretch slight it out a tad and make an exceptional taco plate of mixed greens (she says while rushing to the kitchen to make a stellar taco serving of mixed greens!).
Vegan Creamy Green Enchilada Sauce #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Collard Green Wraps #vegan #vegetarian #soup #breakfast #lunch


  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 large jalapeno, chopped
  • 2 cups fresh cilantro
  • 7 ounce green chilis (canned)
  • 1 tsp salt
  • 1.5 tsp apple cider vinegar


  1. Place cashews in a bowl and cover with water. Allow the cashews to soak for 30 minutes up to several hours. Drain cashews and set aside.
  2. In a high-speed blender combine soaked and drained cashews with 1/2 cup water, chopped jalapeno, fresh cilantro (I use both leaves and stems), green chilis, salt, and apple cider vinegar. Blend until smooth.
  3. Store in refrigerator for up to one week.

read more our recipe Roast Stuffed Pumpkin #vegan #vegetarian #soup #breakfast #lunch

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