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Vegan Chilaquiles

Vegan Chilaquiles
  • 15 min
    Prep Time
  • 45 min
    Total Time
  • 4 people


  • 1 cup raw cashews(soaked overnight)
  • 1/2 cup nutritional yeast
  • 1/2 cup water
  • 1/4 cup fresh lime juice
  • 1 clove garlic, peeled
  • 1/2 canned chipotle pepper in adobo
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon avocado oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (about 28 ounces) diced fire roasted tomatoes, drained
  • 1/2 cup Pacific Foods™ Organic Vegetable Broth
  • 2 tablespoons tomato paste
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 6 cups tortilla chips
  • 1 avocado, sliced
  • 1 cup pinto beansor black beans (warmed)
  • 1/2 cup cherry tomatoes, sliced
  • 1/2 cup cilantro, roughly chopped


  • Step 1

    Add soaked cashews, garlic, lime juice, chipotle pepper, water, first amount of salt, yeast and paprika to a blender. Blend on high until the mixture is smooth and creamy. If the sauce is too thick, add another 2 to 3 tablespoons water to thin. Pour cheese sauce into a bowl or jar and set aside. 

  • Step 2

    Add avocado oil to a medium saucepan over medium heat. Add onion and garlic and saute for 5 to 7 minutes, or until onions are translucent. Transfer sauteed garlic and onions to a high-speed blender and add the remainder of chilaquiles sauce ingredients (fire roasted tomatoes, tomato paste, cumin, chili powder, vegetable broth, second amount of salt and black pepper). Blend on high until smooth. Transfer sauce to saucepan and bring to a low boil. Reduce heat to simmer and cook for 15 to 20 minutes, or until slightly thickened and warmed. 

  • Step 3

    To assemble a serving: add 1 to 2 cups tortilla chips to warmed chilaquiles sauce and carefully toss with a spoon. Transfer chips to a serving dish and garnish with avocado, beans, cherry tomatoes, cilantro and cashew cheese sauce. Serve immediately and enjoy!