Sunday for lunch I had an Asmar's tuna sandwich on potato bread with pickles. I wanted to make something really easy because I knew dinner would be much trickier - I planned to make vegan enchiladas!
I prepped things a bit Saturday by soaking cashews overnight and making cashew cream. I followed a recipe I found online for cashew cream cheese, but tweaked the ingredients quite a bit. It's definitely still a work in progress. I'll have to try my hand at it a few more times before I get a final product I like.
To make the cashew cream, I mixed the soaked cashews, vinegar, lemon juice, water, garlic powder, salt, and nutritional yeast. I played around with proportions as I mixed, adding more cashews, liquid, and flavor, until I got a result I liked. I never added vinegar again after the initial 1/4 cup I put in at the beginning (following the online recipe), and I still think that was too much.
I actually thought the final result was quite reminiscent of cheese, but my boyfriend didn't agree. Regardless, he thought it was tasty and would make a good enchilada filling.
In addition to the cashew cream, I mixed together some fake beef crumbles and taco seasoning mix to help fill out the enchiladas.
I mixed up masa flour and water to make tortillas, then pressed a bunch using my handy tortilla press - essential if you're planning to make your own tortillas.
Once the tortillas were ready and keeping warm in the tortilla warmer (yeah, we love Mexican food), I poured some enchilada sauce in a dish and got to assembling the tortillas. (In the future, I'm also not going to go with the Old El Paso enchilada sauce - yuck!)
The final verdict: not bad. We mixed together some avocado and salsa, prepared some seasoned pinto beans for a side, and I even cracked into the Tofutti vegan sour cream - significantly better than the Tofutti cream cheese experience!
Even when I ate cheese, we didn't exactly prepare enchiladas a lot at home (I think maybe once ever?), but it's nice to know that's not a door that's closed now.
And I still have a ton of leftover cashew cream ... so what should I make next?