Enchilada Bake (Vegan)

Directions

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