It’s always a good time for homemade enchiladas, especially when topped with a smoky, garlicky cashew crema.
What you need:
For the cashew cream:
1 cup raw cashews, divided
1/2 cup water
1 teaspoon nutritional yeast
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon white pepper
Zest of 1 small lime plus 2 teaspoon fresh lime juice
For the sun-dried tomato sauce:
2 cups diced Roma tomatoes
1 cup sundried tomatoes in oil, drained
4 large garlic cloves
2 teaspoons Ancho chile powder
2 teaspoons ground cumin
1 teaspoon onion powder
1-1/2 teaspoons dried oregano
1 teaspoon salt
1 cup water
For the enchiladas:
2 tablespoons olive oil, divided
1 cup diced yellow onion
1/8 teaspoon salt
2 cloves garlic
3 cups cubed eggplant
2 cups coarsely chopped portabello mushrooms
1 large bay leaf, halved
2 teaspoons whole cumin seeds
1/4 teaspoon smoked paprika
2 cups diced Roma…