Vegan Cheesy Mexican Tortilla Bake

Vegan Cheesy Mexican Tortilla Bake

Vegan Cheesy Mexican Tortilla Bake

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So, my original plan was to post waffles today because, if you have been keeping up with me on Instagram, you will see I've been making a ton of waffles. I have a Chai Waffle recipe and a Chocolate Waffle recipe both ready to publish. However, I realized that several of my posts lately have all been sweet...um, oops....and due to the excitement over this recipe I shared on this Facebook post, I knew I needed to publish this one first. But don't you worry, those Chai waffles are next. I've received countless waffle recipe requests since so many prefer them over pancakes. So, hold tight. 😉

This Vegan Cheesy Mexican Tortilla Bake was another spur-of-the-moment dinner idea that turned out incredible. Incredible. It's truly hard to believe that this whole dish, with as delicious as it is, is only 8 ingredients (+salt and water). My daughter absolutely looovvved it. In fact, I've made it 3 times since I shared the teaser pic on Facebook. So many of you have been messaging asking when it is getting posted and yay, today is the day! Let me just say, it takes awhile to film a video with all the layers and prepare everything for the post, so that is why it took me several days to get it together.

We polished off this Cheesy Mexican Tortilla Bake in no time. Also, it's SO easy to make. Another exciting thing? The Mexican Vegan Cheesy Sauce is made with no nutritional yeast! So many people hate nutritional yeast or are allergic, as well as many months ago I discovered it was a trigger for gout pain in my husband. Ever since then, I've been remaking recipes subbing out the nutritional yeast. For this recipe, I went to my #1 cheese sauce on the blog that soooo many of you say it has changed your life, the Mexican Cheese Sauce. It only takes 10 minutes to make and is only 6 ingredients total, including salt and water. BUT, that recipe uses a good amount of nutritional yeast. So, I had to think how to mimic that cheesy flavor without it.

In case you haven't figured it out yet, I did it, lol. The shocking part is that I love this one better. It tastes even cheesier.

VEGAN CHEESE SAUCE IN 10 MINUTES

You don't need to cook any veggies or do a million steps to make a homemade cheese sauce. This is SO easy to make and I swear, has the most real cheesy taste that I've tried yet to date and I've tried a lot of recipes. It's simple, fast and delicious.

If you haven't figured it out by now, I don't like long recipes with a lot of ingredients. It just flat out stresses me out and this recipe is so incredibly delicious and the fact it's ready in under an hour and just 8 basic ingredients is kind of crazy.

To remake my original cheese sauce without the nutritional yeast, I used a good amount of dairy-free soy yogurt. It provided an amazing tang, wonderful body and texture and honestly, tasted better to me than with the nutritional yeast. That combined with all the natural vinegar in the salsa, makes for one delicious cheesy bite. No need for weird ingredients, just easy-to-find ingredients at the store. This seriously is my new favorite cheese!

It will be going on nachos next! Mmmmmmm.

All you need to make this recipe is 8 simple ingredients (+the usual salt and water):

Cashews or White beans

Salsa

Dairy-free Yogurt

Cumin

Smoked Paprika

Black Beans

Corn

Corn Tortillas

I hope you all love this Vegan Cheesy Mexican Tortilla Bake as much as I do. Please watch the video tutorial below, as it really makes the process easier to understand when seeing the visual. Also, it took me foreverrrr to do, so I'd appreciate the love on it and subscribe to my YouTube Channel.

Vegan Cheesy Mexican Tortilla Bake

Yields 9 large casserole slices or 8 1/2 X 8 1/2 square dish

Get ready to wow your family and guests with this delicious, total comfort food Vegan Cheesy Mexican Tortilla Bake! This recipe is not only incredibly easy to make, requiring just 8 ingredients, but is also healthy, oil-free, gluten-free and made from cashews, salsa, dairy-free yogurt and spices. It is loaded with flavor and absolutely delicious!

20 minPrep Time

So, my original plan was to post waffles today because, if you have been keeping up with me on Instagram, you will see I've been making a ton of waffles. I have a Chai Waffle recipe and a Chocolate Waffle recipe both ready to publish. However, I realized that several of my posts lately have all been sweet...um, oops....and due to the excitement over this recipe I shared on this Facebook post, I knew I needed to publish this one first. But don't you worry, those Chai waffles are next. I've received countless waffle recipe requests since so many prefer them over pancakes. So, hold tight. 😉

To remake my original cheese sauce without the nutritional yeast, I used a good amount of dairy-free soy yogurt. It provided an amazing tang, wonderful body and texture and honestly, tasted better to me than with the nutritional yeast. That combined with all the natural vinegar in the salsa, makes for one delicious cheesy bite. No need for weird ingredients, just easy-to-find ingredients at the store. This seriously is my new favorite cheese!

Cashews or White beans

Salsa

Dairy-free Yogurt

Cumin

Smoked Paprika

Black Beans

Corn

Corn Tortillas

Vegan Cheesy Mexican Tortilla Bake

Get ready to wow your family and guests with this delicious, total comfort food Vegan Cheesy Mexican Tortilla Bake! This recipe is not only incredibly easy to make, requiring just 8 ingredients, but is also healthy, oil-free, gluten-free and made from cashews, salsa, dairy-free yogurt and spices. It is loaded with flavor and absolutely delicious!

20 minPrep Time

25 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 1 cup (165g) raw unsalted cashews (See NOTES below for subs and lower-fat option)
  • 3/4 cup (180g) plain dairy-free yogurt (I used Silk Soy yogurt found at Kroger but am sure coconut would work too)
  • 1 1/4 teaspoons smoked paprika
  • 1 1/4 teaspoons ground cumin
  • 3/4-1 teaspoon (6g) fine sea salt (this will vary depending on the salsa used. Start with 3/4 and keep in mind the final taste after baked you want to stand out)
  • 9 small corn tortillas, cut into fourths
  • 2 15 oz cans low-sodium black beans, drained and rinsed
  • 1 cup (240g) salsa for middle layer
  • 2 cups (293g) sweet corn (I used frozen)
Read the whole recipe on The Vegan 8