Vegan Cheesy Mexican Tortilla Bake

This vegan cheesy Mexican tortilla bake is a fantastic, ultimate comfort dish! With merely eight ingredients, this dish is very simple to create, healthy, oil-free, free from gluten, and made with cashews, salsa, dairy yogurt, and spices. It is really tasty and full of taste.

Ingredients:

Water: 1/4 cup.

Plain dairy-free yogurt: 3/4 cup.

Ground cumin: 1/4 tsp.

Cashews: 1 cup.

Smoked paprika: 1/4 tsp

Raw-unsalted cashews: 1 cup.

Salt.

Heat runny: 1 cup.

For the casserole: 

Green onions.

Salsa: 1 cup.

Corn tortillas: 9.

Low-sodium black beans: 15 oz.

Sweet corn: 2 cups.

Instructions:

Combine all the ingredients specified under “cheese sauce” in a high-powered blender to start making your sauce. Since I have a vitamin, I didn’t soak my cashews; however, if you don’t have one, you’ll need to soak them overnight, drain, and rinse. Your sauce will be grainy otherwise.

Tell me how incredibly cheesy that tastes after tasting it. When the cheese sauce is first blended, it tastes perfect and cheesy, but it becomes much better when baked.

I would put the cheese sauce on the burner to warm it up a little if you were only planning to use it for nachos or another preparation. It tastes great with nachos.

A ceramic or stone eight-inch square casserole dish should be gently sprayed with nonstick spray before grilling at 375 °F.

Using a spoon, cover the bottom layer with approximately a few of the cheese sauces. Place it over the cheese sauce.

For three rows, there were six sliced tortillas per row.
Spread out the tortillas and top with 1 can of beans. Scatter the remaining cup of salsa over the beans. Place one cup of corn on top.

Put it everywhere, and cover the corn with an additional one-third of the cheese sauce. 

Add the remaining tortillas, beans, corn, and cheese sauce after that, and repeat the process. After making sure everything is completely covered, lightly cover the dish with a piece of foil. This will prevent the cheese sauce from baking up and solidifying too soon. 
After roasting for fifteen minutes with the foil on, develop it off and continue baking for an additional five to ten minutes, or whenever the edges of the cheese start to take on a good, crisp orange-brown color.

I cooked it without the foil for just under eight minutes, but you may bake it for a little longer if you like the cheese to be firmer.

Just be aware that when it’s taken out of the oven, the top cheese layer gets drier the longer it bakes. Add the remaining tortillas, beans, corn, and cheese sauce after that, and repeat the process. After making sure everything is completely covered, lightly cover the dish with a piece of foil. This will prevent the cheese sauce from baking up and solidifying too soon. 
After roasting for fifteen minutes with the foil on, develop it off and continue baking for an additional five to ten minutes, or whenever the edges of the cheese start to take on a good, crisp orange-brown color.

I cooked it without the foil for just under eight minutes, but you may bake it for a little longer if you like the cheese to be firmer.

Nutritional facts:

Calories: 287 kcal. 

Carbs: 43.1 g. 

Sugar: 8 g. 

Fat: 9.9 g.

Protein: 9.6 g.

Sodium: 568 mg.