Enchiladas with Salsa, Cheesy Sauce and Nut Meat

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    • Moderate
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“A raw enchilada, how is it even possible?” you may be wondering…

While this recipe isn’t going to imitate a hot dish of cheese and sauce laden corn tortilla-based enchiladas it IS going to blow your mind by how delicious it is! Yes it is raw, so the textures will vary from a cooked enchilada, but you will get that irresistible combination of Mexican-esque flavors within the fresh salsa, cheesy cashew sauce, walnut and pumpkin seed nut meat and fresh veggie and flax based tortillas. When everything is combined your mind and taste buds will be blown away. Enjoy this truly gourmet (yet surprisingly simple) savory recipe by Emily Von Euw of This Rawsome Vegan Life!



1/2 cup chopped onion
1 cup corn
1 cup chopped tomatoes
1/4 cup ground flax seeds
Salt and pepper, to taste

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

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


2 tomatoes
1/2 onion
1 avocado
1/3 cup fresh cilantro
Juice from 1/2 lemon
Salt and pepper, to taste


To make the tortillas:

1) 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.

2) 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. That's what I did.

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 nut 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, and season it with the lemon juice and salt and pepper.

Assembly: 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. You'll have left over cheese sauce.

Emily von EuwAbout Emily von Euw

Emily von Euw is the creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome, raw, vegan recipes and information about the lifestyle. She is currently writing her first cookbook all about raw desserts. Emily lives In Vancouver, British Columbia, Canada and is studying at university. She enjoys anything outdoors, as well as experimenting in the kitchen, reading, getting to know her readers, petting her cats, and dancing! In the future she hopes to build a tiny house on wheels and travel somewhere tropical to leave among nature. For now, she just wants to make delicious, healthy, cruelty-free recipes for you.

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