Who’s ready for some delicious, melt-in-your-mouth-good vegan chilaquiles?
Chipotle Cashew Cheese Sauce*
- 1 cup raw cashews, soaked overnight (or for about 8 hours)
- 1/2 of a chipotle pepper in adobo sauce
- 1/3–1/2 cup water
- 1 clove garlic, roughly chopped
- Juice of 1 lime
- 2 tablespoons nutritional yeast
- ¼ teaspoon salt
Homemade Chilaquiles Sauce
- 1/2 of a medium white onion, diced
- 2 cloves garlic, minced
- ~3 tablespoons water, to sauté
- ¼ cup vegetable broth
- 1 (28 oz.) can fire roasted whole tomatoes
- 1 tablespoon chili powder
- 1/2 tablespoon tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon pink Himalayan salt
- 1 teaspoon hot sauce of choice
- ¼ teaspoon dried oregano
- Pinch of cinnamon (trust me!)
- Freshly ground black pepper, to taste
Other Ingredients & Optional Garnishes
- ~6 cups tortilla chips (or any of choice, gluten-free as needed)
- 1 Roma tomato, diced
- 1/2 cup cilantro, roughly chopped
- Lime wedges
- ~ 1 cup homemade pinto beans, drained
- 2 tablespoons pumpkin seeds
- 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.
- If you haven’t already done so, prepare the tofu scramble.
- 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.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Entree
- Method: Stovetop
- Cuisine: Vegan, Mexican
Keywords: Breakfast, Entree, Tofu, Scramble, Vegan, Egg, Mexican, Chilaquiles