Who’s ready for some delicious melt-in-your-mouth-good vegan chilaquiles?
We had a lot of help from Jasmine’s family in perfecting this recipe and we are so excited for how it all came together in the end. We have the utmost confidence that you are going to LOVE these. Our vegan chilaquiles are award-winning (more below) and even our omni family couldn’t get enough!
We actually created this recipe for a PETA Vegan Chilaquiles Cook-Off that I was a part of in October of 2016. It was the first cooking competition that I have been a part of and it was so fun to be challenged to create a veganized version of a classic Mexican dish.
I got into the kitchen and after a few (failed) batches of vegan chilaquiles, we had a winner which is what we are sharing with you today!
I was in the competition with two AMAZING ladies — Setareh Khatibi and Janette Fernandez. They both definitely brought their A game and it was some tough competition! Setareh put together a potato chilaquiles recipe while Janette created a mole version of the dish.
I am excited to share that our vegan chilaquiles recipe took first prize at the competition and I can’t wait to hear what you think! So I guess it’s safe to say that these are award winning chilaquiles? 😉
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Prepare the cheese: Add all of the ingredients into a high-speed blender and run until smooth. Start with 1/3 cup of water and then add more as needed if the sauce is too thick for drizzling. Transfer the sauce to a squeeze bottle if desired.
Prepare the sauce: In a medium pot over medium heat, heat about 2-3 tablespoons of water. Once heated, add the onions and garlic, and sauté for 3-4 minutes or until fragrant and translucent, adding more water as needed to prevent burning. Once cooked, add the onions and garlic into a high-speed blender along with the remaining ingredients and run until smooth.
Transfer the sauce mixture back into the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and cook, whisking often, for about 15-20 minutes, or until the sauce has thickened. Remove the sauce from heat, and adjust seasonings to taste.
To assemble: Add about 1 1/2 cups of tortilla chips into the pot of sauce and gently toss with a large spoon until the chips are coated. Transfer the chips to a plate, and top with about 1/4 of the tofu, beans, garnishes of choice, and a drizzle of the chipotle cashew cheese sauce. Serve immediately.
This recipe yields more sauce than needed, but we found that larger batches blend better in our Vitamix blender. You can either half the recipe or save the leftovers to use in other recipes during the week!
Our chilaquiles are meant to be served immediately after assembling.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie