Easy Vegan Green Chilaquiles
These Easy Vegan Green Chilaquiles were a classic in my Mexican household growing up! They're filling and so tasty. I learned how to make chilaquiles by watching my mom and tias making them on weekend mornings! Thankfully the original recipe was very easy to veganize!
PREP TIME
10min
COOK TIME
40min
TOTAL TIME
50min
INGREDIENTS
Serves 2-3
(cut up more tortillas if you want to feed more)
- 6 corn tortillas
- 1 tbsp avocado oil
- 1/2 tsp salt Vegan cheese (I used Smokey Gouda)
- King oyster mushrooms (or any mushrooms or veg)
- (16 ounce) jar or can of green salsa
- 1 avocado
For the cashew crema
- 1 cup raw cashews (soaked in hot water for 10 mins)
- 3/4 cup water
- 2 tbsp nutritional yeast
- Pinch of salt
- Juice of 1 lemon
- 1 tsp garlic powder
- 1/2 tsp pepper
Other Toppings
- Cilantro, chopped
- Radish, thinly sliced
- Avocado, sliced
- Red onion, thinly sliced
EQUIPMENT
- Baking sheet
- Blender or food processor
- Large pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Preheat oven to 400 degrees F. Cut corn tortillas into strips or triangles. Place cut tortillas on a baking sheet (lined with parchment paper), drizzle over 2 tbsp avocado oil, sprinkle with salt and toss with hands. Place in oven and bake for 18 minutes then once 18 mins are done, turn off oven but leave chips in oven until ready to use.
- In a food processor or blender combine green salsa with 1/2 an avocado. Blend for 30 seconds the transfer to a bowl.
- Make cashew crema; In a blender or food processor add soaked cashews, filtered water, nutritional yeast, juice of a lemon, salt, pepper and garlic powder. Blend until smooth.
- Slice mushrooms and sauté in a pan with oil. Season with salt and pepper.
- Once crema, salsa and tortilla chips are ready, in a pan over low heat, add 1/2 the amount of homemade tortilla chips, then a layer of salsa, dollop cashew crema, add vegan cheese (shredded), then top off with the remaining chips, another layer of salsa, vegan cheese, dollops of cashew cream, sliced avocado, thinly sliced red onions, cilantro, thinly sliced radish and lastly sautéed mushrooms! Cover with lid, turn off heat and let sit for 7 minutes then enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
