{"id":251436,"date":"2024-05-21T14:00:00","date_gmt":"2024-05-21T14:00:00","guid":{"rendered":"https:\/\/news.republicofgreen.com\/vegan-eggplant-enchiladas-with-paprika-lime-cashew-cream\/"},"modified":"2024-05-21T18:32:41","modified_gmt":"2024-05-21T18:32:41","slug":"vegan-eggplant-enchiladas-with-paprika-lime-cashew-cream","status":"publish","type":"post","link":"https:\/\/news.republicofgreen.com\/vegan-eggplant-enchiladas-with-paprika-lime-cashew-cream\/","title":{"rendered":"Vegan Eggplant Enchiladas With Paprika-Lime Cashew Cream"},"content":{"rendered":"
<\/p>\n
It\u2019s always a good time for homemade enchiladas, especially when topped with a smoky, garlicky cashew crema.<\/p>\n
For the cashew cream:<\/strong> For the sun-dried tomato sauce:<\/strong> For the enchiladas:<\/strong>
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\u00a0<\/p>\n
2 cups diced Roma tomatoes
1 cup sundried tomatoes in oil, drained
4 large garlic\u00a0cloves
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\u00a0<\/p>\n
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…<\/p>\n<\/div>\n<\/div>\n