Vegan Cheesy Mexican Tortilla Bake

Vegan Cheesy Mexican Tortilla Bake

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. πŸ˜‰

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 (or coconut) 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!

I don't give two hoots if it is "real cheese" or not...when something tastes good, it tastes good. Period. No matter what. And unlike dairy cheese, this one isn't full of cholesterol.

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.

Yields 9 large casserole slices or an 8X8 square dish

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

Recipe Image
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Ingredients

    For the Cheese Sauce (Makes 2 1/2 cups)
  • 1 cup (165g) raw unsalted cashews (See NOTES below for subs and lower-fat option)
  • 1 cup (240g) mild heat runny/not too chunky salsa (I love Trader Joe's or Sprouts Mild, you can use a medium heat if you don't mind the dish being on the spicy side, not recommended with kids)
  • 3/4 cup (180g) PLAIN dairy-free yogurt (I used Silk Soy yogurt found at Kroger OR SO Delicious "Unsweetened" Plain coconut yogurt)
  • 1/4 cup + 1 tablespoon (75g) water
  • 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)
  • Remaining Ingredients
  • 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)
  • Optional: Green onions for garnish

Instructions

  1. First, prepare your cheese sauce by adding all of the ingredients listed under "cheese sauce" to a high-powered blender. I did not soak my cashews since I have a Vitamix, but if you do not have a strong blender, you will need to soak your cashews overnight, drain and rinse. Otherwise, your sauce will be gritty. Taste it and tell me how darn cheesy that tastes! The cheese sauce tastes insanely delicious and cheesy straight out of the blender, but gets even cheesier after it's baked!
  2. Preheat your oven to 375Β°F and lightly spray a 8 1/2 by 8 1/2 square casserole dish like ceramic or stone with nonstick spray. Layer about a 1/3 of the cheese sauce on the bottom and spread out with a spoon. REFER TO VIDEO for easy visual tutorial. Lay on top of the cheese sauce 6 of the cut tortillas per each row for 3 rows.
  3. Add 1 can of the beans on top of the tortillas and spread out. Add the other 1 cup of salsa and spread out over the beans. Layer 1 cup of the corn. Layer another 1/3 of the cheese sauce on top of the corn and spread out. You will notice there is only 1 layer of salsa in the middle. This is just to add another layer of flavor and moisture, it definitely didn't need 2 layers of salsa.
  4. Repeat the steps by adding the remaining tortillas, then the beans, corn and remaining cheese sauce. Cover everything well and top with a piece of foil gently covering the dish. This is so the cheese sauce doesn't bake up and harden too quickly. Bake with the foil on for 15 minutes, then remove the foil and bake another 5-10 minutes until the cheese is getting a nice firm orange-brown look on the edges. I baked it for about 8 minutes without the foil but if you prefer the cheese to be more firm, just bake it a bit longer. Just keep in mind that the longer you bake it, the drier the top cheese layer becomes after it is removed from the oven.
  5. Garnish with fresh green onions. I loved the crunchy, fresh element of the green onions to the warm cheesy flavor.
  6. This dish reheats very well also. I just reheat leftovers in the microwave and mmmmmm, delicious.

Notes

Please note that for best results, I recommend the 100% cashew version. It is incredibly rich and delicious and only recommend the below if allergic to cashews or greatly needing to watch your fat intake.

To make this nut-free: You can sub all of the cashews with white beans, making sure to blend really well. Just PLEASE note that this is ONLY recommended if you absolutely cannot have cashews. I tested it with all beans and while it was good, it was not as rich and creamy delicious as with the cashews (obviously since beans are fat-free) and the husband said it tasted like beans, but did agree it was still good and tasty. Please keep in mind I recommend the cashew version for best results to where non-vegans will love it too.

For lower fat: I also tested a version with half white beans and half cashews and it was still very delicious.

Nutrition per square slice (based on 9): 558 calories, 11.8g fat, 27.9g protein, 91.4g carbs, 19.1g fiber, 8.6g sugar, 620mg sodium (Nutrition data comes from caloriecount.com and could possibly vary due to different brands of ingredients, so this is a close estimate)

7.6.4
1911

If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes.

118 Comments

  1. Am I missing the video? Where is it?
    • brandi.doming@yahoo.com
      It's on there, just added it! Took me a couple of minutes to get it on youtube first :)
  2. This is the best looking recipe I've seen in a long time! I absolutely love you for giving a sub for the cashews. I am allergic and I see so many delicious looking cheese sauces that I can't make because of that. Can't wait to give this one a try!
    • brandi.doming@yahoo.com
      That is the best compliment ever Jennifer, thank you so much! I really hope you love it! While the bean version is not nearly as rich, it is still very good and cheesy! Let me know what you think after you make it!
      • Made this tonight and it was a huge hit. Thanks for sharing. Do you know if this would freeze well?
        • brandi.doming@yahoo.com
          That makes me so darn happy to hear Colleen, thank you so much for letting me know!
      • Do you have nutritional data. Trying to eat low fat. Thanks.😁
  3. Sue
    Thank you so much for making a cheese sauce without nutritional yeast. My husband can't have it and I need an alternative. Can't wait to try it!
    • brandi.doming@yahoo.com
      You are so welcome Sue! Yup, same thing over here...hubby gets major gout pain and flareup after yeast. I finally put two and two together when he had an awful flareup over Christmas last year and I have not made him anything with yeast ever since. So much better! I hope you love this. Let me know what you think! My hubby loved it!
  4. This looks great! We don't do soy at our house. Is there another option for plant based yogurt? I've seen coconut based yogurt at the store but have never tried it. Your thoughts?
    • brandi.doming@yahoo.com
      Hi Beth! Yes, coconut yogurt should definitely work! Let me know what you think after you try it!
  5. Well you know I'd never complain about too many sweet recipes in a row, but this easy cheesy real-meal goodness looks so good I'm even willing to wait on the the waffles and rewatch this yummy video a few more times to see that swirl shot again! I was very intrigued when you mentioned the nutritional yeast free cheese but this sauce is definitely not lacking on flavor. I actually find all vegan cheese sauces to have that almost identical flavor because of the nutritional yeast, and while I don't mind it something different but still so luscious and savory sounds awesome. It looks so good in the video, I know for a fact if there were any tortilla chips in the house not all the cheese would make it to the casserole dish...or even out of the blender ha! And I love the rest of the super simple layers to turn it into an easy meal too. You are so creative to just come up with this stuff on a whim--always impressed my friend!
    • brandi.doming@yahoo.com
      Thank you my friend!! Haha...I know, we both love our sweets, but I was like...um, ok I think I need to break the sweet streak with some savory, LOL! I used to be the biggest nutritional yeast fan, but it really is such a strong flavor that I can see how so many people don't like it. And since it triggers gout for my hubby and also causes headaches in my daughter, it's safe to say I won't be giving it to them anymore and thankfully I've created 2 successful cheese sauces without it. Oh yes, I have been eating it on tacos and burritos and as a dip..the cheese is just my new absolute favorite...can't get enough!
      • Brandi, Thanks so much for this recipe - and your sub'ing of beans for the cashews :-). I'm looking forward to making this recipe SOOOOOn. AND your option of beans for the cashews made me wonder if I could use a 1/3c of cooked black beans & a titch of water all whizzed in the Bullet would be a possible substitute for olive oile in my Vegan Pate recipe. It's cooking as I'm typing. The Vegan Pate is a wonderful recipe given to me by one of my Brain Gym class participants and the only 2 challenges have been: too much sodium and too much oil. I'm now on a fat free Vegan eating plan for health reasons and the thought of losing that Vegan Pate recipe was a very, VERY sad thought. I'll be sampling that pate recipe as soon as it comes out of the oven. Again, my thanks for your amazing creativity. I can hardly wait to try the Alfred Sauce, too!!! I'll be back for more recipes. Yours in Gratitude, WendyHT
  6. Made this tonight and it was a huge hit. Thanks for sharing. Do you know if this would freeze well? I'd love to keep some on hand.
    • brandi.doming@yahoo.com
      Yay! Very happy to hear that Colleen, thank you so much for getting back to me :) I actually haven't tried freezing it yet, since eat it so quick, haha. But, since it is all whole food based, I would imagine it would freeze well and I, personally, would just reheat it in the oven on a very low temperature so it heats and cooks through slowly.
  7. Deb
    I made these for dinner tonight. It was amazing. I did half Chickpeas and half cashews in the sauce and put a layer of brown rice also. Truly delish! Thanks!
    • brandi.doming@yahoo.com
      So awesome to hear that Deb!! So glad you enjoyed it so much, I really appreciate the feedback! The brown rice sounds delicious, too :)
  8. Omg I tried this tonight. It is over the top good! The cheese sauce is amazing! Even my non vegan hubby loved it!
    • brandi.doming@yahoo.com
      So very happy to hear that Sharla! Thank you so much for taking the time to leave the review on my blog, I greatly appreciate it! Love hearing that your non-vegan hubby loved it, too!
  9. This looks amazing. I remember your Mexican Cheese Sauce that was incredibly delicious. But I am happy you came up with a sauce that doesn't have nutritional yeast in it. You are extremely creative coming up with a vegan cheese sauce that doesn't use nutritional yeast. Not only are you creative but you take such amazing care of your family. I can tell that. Your husband reacted to the nutritional yeast so you found a solution. You truly have such an amazing heart and your family is lucky to have you. This dish look and sounds so delicious I definitely have to try it. I loved the video I was pretty much drooling the entire time.
    • brandi.doming@yahoo.com
      Thank you so much Christina! Yes, it is amazing how many people have asked me about subbing that yeast on that one! You are so sweet, thank you for your kind words. Gotta keep the hubby happy and my daughter, too, really loves this! She would get headaches from nutritional yeast, so it was kind of urgent to find a replacement that I actually really liked! So glad you liked the video, it took me forever to make, lol!
  10. WOW. This was out of control delicious and so easy to make!!! For my fiancΓ© and I dividing it in 9 definitely wasn't enough...we each ate a quarter of the casserole and are feeling very content! Will definitely be making this again.
    • brandi.doming@yahoo.com
      Yay!!! That makes me so happy to hear Natalie, thank you so much for the review! Haha, yeah, we definitely ate more than one as well, but since that is how I sliced it into shapes, that is what I based it on but definitely ate more, lol! One is a good amount for a young child, though.
  11. Hummmmm, interesting it's cheezy with no nooch. I'll give the sauce a try as mac and cheese for the omni hubby. There are SO many cheeze sauce recipes for mac and cheeze, I've got to find a killer one for July 4th pitch in for the omni folks to also enjoy.
    • brandi.doming@yahoo.com
      Yes, and it's even better than my nooch-based one! If you check out all the reviews above, on Facebook and on Instagram, you can be convinced of all the non-vegans, kids and husbands that have absolutely loved it! The cheese sauce is soooo good! It really is cheesy and when it's baked with this casserole, it becomes even thicker and cheesier. I'm assuming it will thicken well over the stove too for mac and cheese! I'm trying that next! It has a Mexican flare to it with the paprika and cumin and salsa too. I think if you make this casserole for your omni friends, they would love it!
      • This sauce was REALLY good for mac and cheese on the stove top, but then I screwed up and baked it without a cover. That dried it out too much. My omni husband said it still wasn't bad. I will make this sauce again for stove top mac and cheese this Saturday for July 4th celebration on the omni friends. I used my cultured cashew yogurt, and that's killer.
        • brandi.doming@yahoo.com
          I'm so glad to hear it was really good! Thank you! Yes, the cover definitely helps to keep the cheese from drying out! So glad it was still yummy though!
  12. Brandi this is so much more than I expected. This is sooo good!! I mean the flavor is exceptional. We can't stop talking about how good this is. It's amazing. Creamy and a little kick and the crunch of the green onion!! Thank you for this quick and easy recipe.
    • brandi.doming@yahoo.com
      I'm so very happy to hear this Estee!! So glad you all loved it!
  13. Oh my gosh, this looks so rich and decadent. I am all about that SAUCE!
    • brandi.doming@yahoo.com
      Thank you Becky! It really is decadent, but so healthy!
  14. Lord have mercy, you're killing me with this. I seriously just drooled a little. Mexican food is my jam and this looks so unbelievably delicious. Making it soon, maybe tonight?
    • brandi.doming@yahoo.com
      Haha, thank you so much Linda!! I've made it 4 times myself!
  15. I am totally in with your amazing piccies - they capture the deliciousness here so well. I am only just getting into Mexican food (every time you post something Mexican it makes me drool).... and really excited about all of these fun things to do. This sounds a-a-a-mazing! x
    • brandi.doming@yahoo.com
      Aww, you are so sweet Trinity! I'm so glad you like them because to me, it was challenging to capture a baked cheese recipe look good because you know how cashew cheese can get kind of dry quick, so I was rushing, haha!
  16. Kim
    Just made the cheese sauce for a baked potato and had to lick the bowl clean. Delicious!
    • brandi.doming@yahoo.com
      That is so awesome to hear Kim! Over a baked potato sounds sooo yummy!
  17. Oohh, I love a good cheesy Mexican dish! This sounds wonderful and I know my whole family would gobble it up!
    • brandi.doming@yahoo.com
      Yes, totally kid-approved! So many families have told me their kids and teenagers have loved it!
  18. My husband has gout, too, and we've been trying to figure out what the trigger is. If it's nutritional yeast, I may need to move out! (Just kidding!) This looks amazing! I can see why you polished it off so quickly!
    • brandi.doming@yahoo.com
      Haha! Oh no! Sorry to hear he has gout! Yes, nutritional yeast is a huge trigger for gout unfortunately! As well as cauliflower and mushrooms and lentils. So, if he eats any of those, it could be a cause as well.
    • Have your hubbies tried tart Montmourancy (sp?) cherry juice? That often works a treat - along with lots of water, of course. Yours in Gratitude WendyHT
      • brandi.doming@yahoo.com
        Hi Wendy! Yes, I'm aware of the whole cherry juice thing but it never did a thing for my husband. I think that only helps in minor cases. I've dealt with treating my hubby for nearly 10 years and nothing worked until we went vegan and learning the exact foods to avoid, even up to this year! He had one of the worst cases of gout that doctors had seen, meaning very, very sensitive and had gout constantly and was on crutches, so it took a complete lifestyle change to heal him :)
  19. This was totally delicious! For sure, will make again & definitely take to potlucks/pitch-ins. Could not find soy yogurt in my town so made a substitute of 3/4 C. extra firm tofu (because that's what I had) + 1 T. apple cider vinegar; and instead of 2 cans of black beans, did 1 can of black beans & 1 can of pinto beans, just because :). Thank you so much for this recipe, ahhhmazing!
    • brandi.doming@yahoo.com
      That is so wonderful to hear Julie! Yay! Yes, I did half and half of the beans on my first trial too, so good! So wonderful to hear the tofu and acv worked!
  20. I have never found a "cheese" sauce that I liked - I just do not like the flavor of nutritional yeast. I made this tonight and you are my new favorite person! DELICIOUS! Instead of just beans and corn, I had some veggies from my CSA basket that needed to be used so I threw them in too (green peppers, onions, mushrooms, zucchini). The recipe is definitely a keeper! Thank you!!!!
    • brandi.doming@yahoo.com
      This makes me soooo happy to hear Dianne!! So glad finally THIS recipe is the vegan cheese you liked! Yay! Your veggie additions sound so yummy, too! Thank you for the awesome feedback!
  21. I love easy recipes like this, I cannot wait to try it! and great news on finding an alternative to the nutritional yeast if it's not a good thing for your husband!
    • brandi.doming@yahoo.com
      Thank you so much Kristina!
  22. How many grams of fat is in this and how many servings does it make? Could you use a Vegan mayonnaise instead of the yogurt or a vegan cream cheese? I don't have access to vegan yogurt...
    • brandi.doming@yahoo.com
      Hi Janell! I'm not sure of the fat content, I have not had a chance to calculate the nutrition yet, but there are nutrition calculators online if you want to check right away. I have listed above that it makes an 8 1/2 X 8 1/2 casserole dish or 9 slices. The serving size would depend on who is eating it. My daughter, who is 5, had around 1 and I probably ate 2-3 because it was so yummy. As far as using vegan mayonnaise, that would add A LOT more fat to it and since I've only tested it with yogurt and I don't ever use mayo, I honestly have no idea how it would taste. It is a similar consistency, so it may work. Vegan mayo has a stronger tang than yogurt though, but it might work! I wouldn't use cream cheese, I think it's too thick. Let me know if you try the mayo. I have had a couple of readers sub the yogurt with firm tofu and add a 1 Tbsp apple cider vinegar. I haven't tried that, but they had success!
  23. I simply love cashew sauces and this one looks like a flavorful keeper.
  24. I made this for dinner tonight and OH EM GEE.... absolutely divine! I put some vegan shreds and crumbled corn chips on top... fantastic recipe - thank you :)
    • brandi.doming@yahoo.com
      Yay!! So very happy to hear that! Mmmm, corn chips on top sound sooo good!
  25. I'm loooking forward to making this dish! I only need the ingredients, which I will take care of today! Thank you so much for this amazing recipe. I will be making it soon1
    • brandi.doming@yahoo.com
      You are so welcome Solimar, I hope you love it!!
  26. I have a confession to make-I not a big Mexican foods fan but this was absolutely delicious. I just finished my second helping and had to write a rave review! I can't believe how easy this was to throw together and how delicious it turned out. One of the many things I love about your recipes, Brandi, is that even if I change things up a bit, everything still tastes wonderful. This was not intentional, but a third of the sauce ended up being unusable. I was devastated and was sure the dish would not turn out, but it was still amazing. That is a true testament to phenomenal recipes!! I went with your suggestion to use a mild salsa because my Irish stomach can't take very spicy foods. ;) I also used plain almond milk yogurt for the cheese sauce and slightly less cumin. STILL SO TASTY! I had to chuckle when I saw the "other Colleen's" question about freezing the dish. I'll be lucky if this lasts another day! :0) Thanks for another winner, and by the way, CONGRATULATIONS on your book dea!! You have worked so hard and been so selfless with sharing your knowledge and recipes. You truly deserve this honor!
    • brandi.doming@yahoo.com
      Thank you so very much for such an incredible feedback Colleen! I love even more that this wowed you and you aren't even a Mexican fan, yay! I am so grateful for your wonderful review and all of your kind words. I'm so happy to hear how much you love all of my recipes, thank you so much Colleen! And thank you for your words about the book, I'm very excited to have all of this support from you wonderful readers!
  27. *I'm not... *deal I despise typos!! 😝
  28. I made this tonight and it was easy and delicious! I was eating the cheese straight out of the blender. 😍
    • brandi.doming@yahoo.com
      I did the same thing! Thank you so much Britton, I'm so glad you loved it!
  29. I'm sorry Brandi but I'm old school and not into any of the social media but I wanted to let you know that I made for the first time your Vegan Cheesy Mexican Torilla Bake and, well...I could have eaten the whole pan! It was FABULOUS! This will definitely be a regular at our house that's for sure. We've been vegan since December 2015 and the majority of the recipes I use come from you. I want to thank you for all the time you spend testing each and every recipe. I used to be a good cook and I especially loved baking. Thank you for making the time I spend in the kitchen so enjoyable. Also, congratulations on your book deal. Can't wait to get your book in my kitchen! Diana Funk
    • brandi.doming@yahoo.com
      Haha, you sound like me! I wanted to basically eat the whole pan myself, too, lol! I'm so very happy to read your lovely and kind comment. I'm truly touched you are enjoying my recipes so much! Have the low-fat brownies been one of them, haha?! I remember your request for those. They have been so very popular with readers, but it was you that inspired them..and your hubby! Thank you again for the lovely comment!
  30. I made this last night and couldn't get over that cheese!! So delicious and easy! My nonvegan husband was amazed as well. I had to bake mine for about ten minutes longer than stated but that could be because I have an old oven and/or because I put an extra layer of tortillas on top under the last layer of cheese sauce. Either way, this recipe is a keeper, thanks for sharing!
    • brandi.doming@yahoo.com
      Thank you so much Sally! SO awesome about your hubby too loving it, woohoo! Thank you for the awesome review!
  31. I finally made this! Yum-O-Rama....a party in my (our) mouth(s). We both had two servings, and it is SUPER late and past our bedtime so we know we'll pay for that with sleep issues, but sooooo worth it! We are having it for lunch tomorrow, and I think that is all that will remain of the whole dish. I can see how you have had it 3-4 times in a given week. SO easy to make. I have a friend who I've been working with for several weeks to convert to plant based eating and this is the FIRST recipe I am going to share with her! Counting down the days until your cookbook is available, but so thankful for your website full of amazingness. Thank you for always sharing with us!
    • brandi.doming@yahoo.com
      Yay, yay, yay! So glad to hear you loved it so much and I'm giggling at you eating it late...haha, this stuff will give you late night cravings! Ha! Good thing that it is healthy though, so totally guilt-free. I hope your friend loved this recipe too. I've been overwhelmed by how many people have told me their non-vegan hubbies and non-vegan children or teenagers have devoured it, so I think universally it's a hit! Thank you again!
  32. That cheese sauce looks delicious! We can't do cashews though, so I may be trying the white bean option and I'll let you know how it turns out.
    • brandi.doming@yahoo.com
      It was still yummy, but obviously not nearly as rich and creamy!
  33. Yam
    OH wow. That looks quite tasty. Thanks for that one.
  34. Brandi, we have a once a month Cooking Club where a group of us try out new vegan recipes. One of the dishes was your Mexican Tortilla Bake. It was a big hit, absolutely delicious and richly flavored. The sauce was done with half cashews and half white beans, and it was really creamy. Great recipe, it's a keeper! Thanks.
    • brandi.doming@yahoo.com
      This is so wonderful to hear!! Glad it was a hit with everybody and yes, I loved it with half nuts/half beans too! Thank you so much for the review!
  35. I'm all about anything pointing towards the flavors of Mexico. Love bean and corn together and the sauce looks really good.
  36. Brandi, I made this up for a vacation casserole and put the ingredients together 2 days before we actually ate it. It turned out great and the "cheese" sauce is wonderful! Thank you, thank you, thank you!
  37. This looks so great. I can't wait to make it for my family!
    • brandi.doming@yahoo.com
      Awesome Stephanie! I hope you all love it as much as everybody else has!
  38. Brandi, thank you so much for this recipe! My husband has changed to a vegan lifestyle due to health problem so we as a family are trying to support him. This recipe is the first one I've tried that the entire family have enjoyed, even my boys. The sauce is so creamy and delicious and I assume it can be used on many other dishes. Thanks again :-) my hope for this vegan journey has been restored!!!
  39. Oh my gosh, the recipe was fabulous! Made it for my boyfriend tonight and he loved it too. The "cheese" is to die for, we would love it just as a dip too! Keep up the good work. (:
  40. I could not find unsweetened soy yogurt anywhere when I was ingredients shopping, so I had to sub with 3/4 unsweetened soy milk with a tablespoon of apple cider vinegar and let it sit for 10 minutes. I think it was successful because the sauce was delicious! Side note: without the tortillas, and just layers of sauce, salsa, corn and beans, it works very well as a layered nacho dip. πŸ˜ƒ Thanks for a great nutritional-yeast free dip!
  41. Brandi you did it AGAIN!!!! This is going to be something I bring to any potluck or gathering, everyone that has tried it can not believe how good it tastes AND they are even more surprised to find out it is animal free!!! I'm excited to try more of your recipes and can hardly wait for your cookbook. You are a true testament to what I believe...... that if you do something you love, you will get paid for it and it won't feel like "work"!! Wishing you continued success as you continue coming up with these GREAT recipes that allow us to eat delicious healthy food! :-)
    • brandi.doming@yahoo.com
      Penny, you are a sweetheart! Thank you so very much for your kind words and leaving such wonderful feedback! I'm so happy to hear how much you loved this recipe and are excited for my cookbook, that means so much to me!!
  42. This was AMAZING! Thank you so much for sharing. Can you guess how many calories are in one serving? I will be trying more of your recipes very soon.
  43. Sue
    Great recipe Brandi!!! I forgot to comment a few weeks ago when I made this twice in 3 days! It is super-delicious and a great family pleaser! Also great with added veggies. Thank you for another winner. :)
    • brandi.doming@yahoo.com
      So awesome Sue! Thank you so much for the review!
  44. Got this bad boy in my oven cooking RIGHT NOW! Can't wait! But I will admit, I used your original Mexican cheese sauce with the nutritional yeast because I love it and I need the B12. Can't wait till it's done. It alr day smells heavenly!
    • brandi.doming@yahoo.com
      Awesome Samantha! I hope that cheese works just as good as the one I used here, haven't tested it with that one. Let me know! But fyi, the new one I swear is better, so try it! Haha!
  45. Loved this! Am usually not a casserole person, but when something is so flavorful and yes, cheesy, how can you not like it? Easy to make as well. There's just a small problem with the instructions---in step 4 it says to add the next layer on top of the salsa, but there is only one layer of salsa and that is covered with the corn and cheese (I agree, didn't need more salsa---juicy as is). So I followed the video and what I thought were your intentions with the instructions, and it turned out perfectly.
    • brandi.doming@yahoo.com
      Awesome Ellen! I'm so very happy to hear you loved this so much! I edited the directions too!
  46. So good!!!! Thanks Brandi...another winner!
    • brandi.doming@yahoo.com
      Awesome! I'm so glad to hear that!!
  47. Would it be fine to use flour tortilla? I don't care for corn, I assume it would be but thought I should ask :)
    • brandi.doming@yahoo.com
      Hi Katie! I would think they might get soggy, but it's worth a shot! Let me know if you try it!
  48. Hi Brandi, I can't find unsweetened vegan yoghurt, and I don't have soy milk, would cashew milk with apple cider vinegar work?
    • brandi.doming@yahoo.com
      Hi Bianca! Cashew milk will be too runny, so I wouldn't use that. A few readers have subbed with tofu and adding apple cider vinegar. I have not personally tried this so I cannot vouch for it, but they had success. Also, I'm pretty sure a vegan sour cream would work in place of the yogurt as well. You could try that!
  49. Tom
    Wow, this was so delicious! I made it in a traditional, very deep, casserole dish and it took a really long time to get it piping hot. I put the foil back on and backed another 25 minutes. Very tasty, though !
    • brandi.doming@yahoo.com
      So awesome to hear Tom! So glad you loved it!
  50. This looks soooo fantastic!! My only problem is I cannot get the dairy free yougurt here where I live. any idea what to sub in? I was thinking maybe a thick vegan bechamel...
    • brandi.doming@yahoo.com
      Hi Molly! A few people have noted their subs above using tofu and apple cider vinegar. I have not tested that so I cannot vouch for the result but I know another reader did vegan sour cream and it worked. That would be my best suggestion.
  51. I'm making this for supper and have it along with my fermented cashew sour cream. The omni hubby says he's willing to give it a try!!
    • brandi.doming@yahoo.com
      Wonderful Darlene, I hope the cashew sour cream tastes and bakes up well. Let me know!
  52. How are you such a genius and what would we ever do without you? Thank you for doing wonders for showing people how amazing, easy and creative plant-based cooking can be!
    • brandi.doming@yahoo.com
      Aww thanks sweetheart!! You are amazing and such a gem!!
  53. I love your recipes!!! Have tried so many and loved them all. For this one I cannot find unsweetened non dairy yogurt! Have been to several stores. Do you have any suggestions on something I could use instead. Almond milk and cornstarch? Lol πŸ€·πŸΌβ€β™€οΈ
    • Just an update: I did as someone suggested above and took a cup of unsweetened almond milk and let it sit with a tbsp of apple cider vinegar for a few minutes. Then cooked it on the stove with a tbsp of cornstarch. Got nice and thick and cheese sauce turned out amazing!!! We were shocked at how good this is. Thank you so much for the hard work you put into your recipes.
      • brandi.doming@yahoo.com
        That is so wonderful to hear Cheryl! Thank you so much for letting me know and the amazing feedback!
  54. Made this tonight and we LOVED it!! My 8 year old said she wanted to drink the "cheese" sauce! We are not vegan but we are dairy free, and trying to incorporate more plant - based meals into our life. This one is going in the rotation. I used white beans because i need it to be nut -free and I used Yoso plain coconut yogurt. I'm looking forward to trying different types of yogurt and hopefully the cashew version when i don't need left overs for school lunch :) Thanks for another amazing recipe (your sweet potato ice cream is also incredible)!!!
    • brandi.doming@yahoo.com
      That's so awesome to hear Angie! Haha, I pretty much eat the cheese with a spoon myself! So glad it was a hit!
  55. Made this for dinner and it was absolutely incredible. However, we had issues with the sauce. When the pan was covered with tin foil in the oven, it didn't seem to cook the inside of the dish, so we ended up having to take the tin foil off, thus overcooking the sauce. Any idea why this happened/have you heard of this happening before? We followed all instructions and ingredients exactly. Thanks for this and all the other AMAZING recipes!
    • I should add that the dish was still absolutely phenomenal tasting, just wondering where we might have gone wrong! Thanks
    • brandi.doming@yahoo.com
      Hi Samantha! So glad you loved it! Hmmm, that's odd. I've received over a hundred reviews or so and have never heard that. Maybe your oven just takes a bit longer to heat up?? Was it on the center rack? Also, how long did you leave it covered before removing the foil. Next time I would just leave it covered until it's nice and hot in the center and then remove the foil to cook the top of the cheese sauce to get warm and slightly firm. The dish being in a hot oven will eventually cook the interior with the foil on anyways and you definitely don't want to leave it off too long, which as you saw it overcooked your top. I cook mine exactly the same each time and it comes out perfect each time. Just maybe need to cook yours a bit longer next time. Maybe cook it covered 25 mins next time and then remove the foil. Another thing, make sure your oven is well preheated as that can affect how quickly it heats up the dish too.
  56. Hello! I plan to make this for a family get together. It looks so good. Do you think doubling the recipe and using a 9X13 would work? How many servings does the 8X8 (single recipe) serve? Thanks! Can't wait to try it.
    • brandi.doming@yahoo.com
      Yes, I think that should work fine! I believe several others have done the same! You may need to cook it longer covered in case just to make sure it gets nice and hot and then remove the foil just to heat and somewhat firm up the cheese on top!
    • brandi.doming@yahoo.com
      Oh, and the 8x8 I cut into 9 squares, but most people eat two and are satisfied!
  57. We are only three or four weeks into our vegan adventure and I have used so many of your recipes. I am in love with this dish! Didn't have smoked paprika, so added paprika and a few dashes of our beloved smoked chipotle hot sauce. This and your bbq lentil loaf are going to be staples for us! (Also loved the red pepper pasta sauce). Cant wait for your cookbook!!
    • brandi.doming@yahoo.com
      Aww, that is so awesome to hear Jeannine! Thank you so much for the lovely review! Glad this and the lentil loaf were such hits!
  58. I asked this in the comments to the video too, but I'm cooking right now and realized I'm out of corn! I have frozen peas though. Do you think peas would work at all in place of corn in this recipe????
  59. I am blown away! I made this on Monday and my husband (who is not vegan), devoured it and said this was one of his favorite things! He also had me save him some for dinner tonight! Super easy and i was soooo impressed with that "cheese" sauce! I also just made your cheesey sweet potato soup with the roasted broccoli...seriously! I can't wait to try more of your recipes...I'm hooked!!

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