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Vegan Chilaquiles

An image of prepared Vegan Chilaquiles made with cashews, nutritional yeast, chipotles, onion, diced fire roasted tomatoes, Pacific Foods® Organic Vegetable Broth, tortilla chips, avocado, pinto beans, cherry tomatoes and cilantro.
  • 15 min
    Prep Time
  • 45 min
    Total Time
  • 4 people
    Serves
  • 648 per 1 serving
    Calories

Ingredients

  • 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 beans or black beans (warmed)
  • 1/2 cup cherry tomatoes, sliced
  • 1/2 cup cilantro, roughly chopped

Instructions

  • 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!

Calories 648
Total Fat 36 g
Sat. Fat 5.8 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1523 mg
Total Carb 66 g
Dietary Fiber 13 g
Sugar 10 g
Protein 17 g
Vitamin D 0 %DV
Calcium 11 %DV
Iron 27 %DV
Potassium 28 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.