Enchilada Bake (Vegan)

• 1- 1/2 cup Vegetable Stock
• 1 cup Cashews
• 18 cups Lemon Juice
• 1/2 teaspoons Paprika
• 1/2 teaspoons Onion Powder
• 1 whole Jalapeno Pepper, Seeded, Ribbed And Diced
• 1 clove Garlic, Minced
• 1/2 teaspoons Sea Salt
• 1/2 cups Nutritional Yeast
• 1 teaspoon Arrowroot Powder
• 1 Tablespoon Oil
• 1 whole Onion, Chopped
• 1/2 Tablespoons Chili Powder
• 2 whole Peppers, Chopped
• 1 can (15 Oz. Size) Black Beans
• 1/2 cups Corn
• 1 package Tortilla, 6 Large, Cut Into Triangles
• 3 cups Salsa
• 1 cup Vegan Cheese, Grated, Optional

1. 1) For the cheese sauce, blend stock and cashews in a blender until smooth.
2. Transfer to a small pot, add all other sauce ingredients (except for arrowroot powder and salsa), and heat over medium heat for about 5 minutes, whisking constantly.
3. Once bubbling, add arrowroot powder and whisk until thick.
4. Remove from heat and set aside.
5. 2) In a large pan, saute onions in oil over medium heat for about 2 minutes.
6. Add all other filling ingredients and saute until peppers soften slightly (about 5 minutes).
7. 3) Cut tortillas into triangles (6 per tortilla).
8. 4) Then start your layering, in the following order: 1/4 cup of cheese sauce on the bottom of a 9 x 13 baking dish.
9. 1/3 of the tortilla triangles 1/2 of the vegetable filling ingredients 1/2 of the remaining cheese sauce 1/3 of the salsa
10. Repeat layers.
11. You will finish with tortilla triangles, and 1/3 of the salsa to spread on top.
12. If using, you may sprinkle the top with vegan cheese.
13. 4) Bake in a 350 degree F oven for 45 minutes, or until bubbling.
14. Let stand for 5 minutes.
15. Enjoy!

vegetable stock, cashews, lemon juice, paprika, onion powder, pepper, clove garlic, salt, yeast, arrowroot powder, oil, onion, chili powder, peppers, black beans, corn, tortilla, salsa, vegan cheese

Taken from tastykitchen.com/recipes/main-courses/enchilada-bake-vegan/ (may not work)