The Best Vegan Sour Cream Enchiladas You’ll Make This Year

If you’ve been craving creamy, comforting enchiladas but want to skip the dairy and meat, you’re in for a treat. These vegan sour cream enchiladas are made with a luscious cashew green chile sauce and stuffed with tender roasted vegetables and black beans for a filling that’s as flavorful as it is wholesome.

You don’t need fancy ingredients or complicated techniques — this recipe is straight-forward, foolproof, and loved by home cooks of all skill levels. Plus, it’s a crowd-pleaser that even non-vegans rave about!

Why These Vegan Enchiladas Are So Delicious

The rich and creamy sour cream sauce made from soaked cashews and green chiles is the star here. Cashews offer a naturally buttery texture and subtle sweetness, while the green chiles provide a little kick and depth without overwhelming heat.

Roasting the vegetables — zucchini, corn, cauliflower, and onion — enhances their natural sweetness and adds smoky undertones. Plus, the addition of black beans and a touch of smoky adobo sauce rounds out the filling with protein and a savory note that keeps every bite satisfying.

These enchiladas are not only bursting with balanced flavors but also loaded with fiber and plant-powered nutrients.

Key Ingredients to Know About

Understanding a few key ingredients will help you nail this recipe every time. Raw cashews form the base of the vegan sour cream sauce — their creamy texture is unmatched, a quality highlighted in the Journal of Plant-Based Food Science.

If you’re nut-free, you can substitute soaked white beans or sunflower seeds, but cashews provide the richest result. The green chiles add just enough heat and tang — canned mild green chiles work perfectly here.

Roasted cauliflower acts as a stand-in for traditional chicken enchiladas, providing a meaty texture and earthy flavor. Black beans contribute a hearty protein and fiber boost, and their nutritional benefits are well-documented by the American Journal of Clinical Nutrition, while adobo sauce adds a smoky spiced flavor that’s optional for those sensitive to spice.

How to Roast Vegetables Perfectly

Roasting the vegetables is simple but critical for depth of flavor. Preheat your oven to 425°F (220°C).

Toss diced zucchini, cauliflower florets, corn kernels, and chopped onion with olive oil and salt, then spread them in a single layer on a rimmed baking sheet. Roast for about 20-30 minutes, stirring once halfway through until the veggies are tender and lightly browned.

According to research in Food Chemistry Reviews, this roasting caramelizes the natural sugars and adds a subtle smoky flavor to your filling that you just can’t get from boiling or sautéing.

Making the Vegan Sour Cream Sauce Tips

While the veggies roast, soak raw cashews in boiling water for at least 5 minutes to soften them. Drain and blend them with canned green chiles (including juices), a cup of water, and salt until silky smooth and creamy.

The sauce should be thick enough to coat a spoon but pourable. Taste and adjust salt as needed.

This simple two-ingredient sauce (plus water and salt) is incredibly versatile — it’s not just for enchiladas. Try using it as a dip, drizzle on tacos, or a dairy-free crema substitute.

Step-by-step Guide to Assemble Your Enchiladas

Lightly grease a 9×13 inch baking dish to prevent sticking. In a large bowl, combine your roasted vegetables, black beans (rinsed and drained), adobo sauce to taste, half a cup of the sour cream sauce, and a pinch of salt.

Mix until evenly combined — the filling should be creamy but chunky enough to hold its shape. If you’re using corn tortillas, warm them by wrapping in damp paper towels and microwaving for a minute to prevent cracking.

Fill each tortilla with about 1/2 cup of filling, roll them up gently, and place seam side down in your baking dish. Pour the remaining sour cream sauce evenly over the enchiladas, adding a sprinkle of homemade tangy vegan cheddar cheese on top if desired. Bake uncovered at 375°F (190°C) for 15-20 minutes until hot and bubbly.

Garnish with fresh cilantro and green onions before serving.

Expert Tips for Perfect Vegan Enchiladas

Avoid soggy tortillas by warming corn tortillas before rolling and don’t overfill them — about 1/2 cup filling per tortilla works best. For a milder flavor, reduce or omit the adobo sauce.

To save time, you can prepare the sour cream sauce and roast vegetables ahead of time. If you prefer nut-free sauce, soak white beans longer for creaminess, or use sunflower seeds blended with a squeeze of lemon juice.

Leftovers are delicious and can be refrigerated for 3-4 days, or freeze enchiladas before baking (without sauce), then add sauce and bake after thawing.

Answers to Your Common Questions

• Can I use frozen cauliflower? Yes, simply thaw and pat dry before roasting to avoid excess moisture.
• How spicy are these enchiladas? The adobo sauce adds smoky heat, but you can omit it to reduce spice.
• Can I substitute cashews in the sauce? Soaked white beans or sunflower seeds work, but cashews give the creamiest texture.
• Is it okay to use corn tortillas instead of flour? Yes! Just warm them first to prevent cracking during rolling.
• How do I store leftovers? Refrigerate in an airtight container for 3-4 days or freeze before baking for longer storage.

Conclusion

These vegan sour cream enchiladas are a perfect blend of creamy, smoky, and fresh flavors packed into a comforting, plant-based meal. The recipe’s easy techniques and flexible ingredients make it approachable for cooks of all levels, and the rich cashew sauce makes every bite irresistibly creamy without any dairy.

Whether you’re vegan, plant-curious, or just love great food, these enchiladas will quickly become a new favorite in your recipe box, alongside another one-pot favorite like our easy vegan jambalaya. Serve with your favorite sides like Spanish rice or refried beans for a complete meal, and don’t forget to enjoy the leftovers!