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Dairy free enchiladas? Why that’s easy, just make it without cheese.
Uh, no. To me, cheese is the second most important ingredient. Right next to a good enchilada sauce. I’d rather leave everything else out.
I love enchiladas but I’m not going to bother making them without cheese. It’s like a pizza without cheese. Sorry, I just don’t dig it.
Sigh, I love cheese.
But, this recipe is not only an acceptable substitute, it’s actually good. Like not “this is good for dairy free cheese” but actually just plain “this is good” without the disclaimer. The first time I made this, I made half dairy free and half with cheese. The children request the dairy free version over the real cheese one.
To quote my husband, “Woah, Mel, this is good. I mean, you look at it and it looks all disgusting but then you take a bite and it’s so good.” I think that’s a compliment, right?
30 mins later… I don’t know if you can tell from the picture, but this is a really big dish. It’s 9″x13″ and 3″ deep. A lot of food. 2 lbs of beef, 2 cups of beans, about 24 corn tortilla shells, a full recipe of the cheese sauce, and a full recipe of the enchilada sauce.
It’s not just for enchiladas either. This cheese tastes great as a nacho cheese sauce with chips as well, as a topping for vegetables, over noodles for mac and cheese, and even on pizza.
- 2 cups cashews
- 2 1/2 cups water (add more if needed)
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1/2 tsp paprika
- 1/4 cup chopped onion
- 1/4 cup nutritional yeast
- 3 tsp salt
- Soak cashews in water overnight (or at least a few hours in hot water).
- Strain cashews and place in blender with 2 1/2 cups water and remaining ingredients.
- If using a Vitamix, type high speed blender, blend for 3-5 minutes or until hot.
- If using a regular blender, blend until smooth then place in a sauce pan and heat on med-low heat, stirring constantly to prevent burning.
- Add water if needed to desire consistency.
- 1 medium onion, chopped
- 2 lb ground beef
- 2 cups black beans
- Corn Tortillas (about 20-24)
- 1 full recipe enchilada sauce (leave out sour cream for dairy free)
- 1 recipe dairy free enchilada cheese sauce (or cheese if you please) use as much as needed
- Preheat oven to 375F.
- In a large skillet, saute onions until translucent.
- Add ground beef, break into small pieces, and cooked until well browned.
- In a large casserole dish, 9"x13" (or two smaller dishes and freeze one for later), spoon out enough enchilada sauce to cover the bottom.
- Top with a layer of corn tortillas, add a layer of beans, then a layer of meat. Pour about 3/4 cup enchilada sauce over everything, then pour a layer of cheese sauce.
- Repeat layers. I usually get 3 layers. End with a cheese layer.
- Bake uncovered for about 25 mins or until warmed through.
To use it with enchiladas, simple replace the cheese in your recipe by spooning this over (or inside) your enchiladas.
My family’s favorite recipe for enchiladas is this one, Enchilada Lasagna.