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Vegan Cheesy Mexican Tortilla Bake

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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 both a Chai Waffle recipe and a Chocolate Waffle recipe. 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. 😉

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. 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.

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.

MORE VEGAN DINNER RECIPES

  • Vegan Stuffed Ricotta Shells
  • Barbecue Lentil Loaf
  • Oil-free Zucchini Fritters
  • Cheesy Scalloped Potatoes
  • Vegan 20 Minute Alfredo
  • Vegan Chickpea Tomato Ragu

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

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!
5 from 105 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 9 large casserole slices or an 8X8 square dish

Ingredients

FOR THE CHEESE (Makes 2 1/2 cups)

  • 1 cup (150g) 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 fine 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)

FOR THE CASSEROLE

  • 9 small corn tortillas, cut into fourths
  • Two 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

NOTE

  • The yogurt CANNOT be subbed here for milk, that will RUIN the recipe. The yogurt is thick, creamy and tangy and using a milk will not only make it bland, it will make the rest of the dish watery and soggy. Follow the recipe for the correct results.

Instructions
 

  • 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! If you are just wanting to use the cheese sauce for nachos or another recipe, I would add it to the stove and heat it just to thicken it up slightly. It is delicious on nachos!
  • Preheat your oven to 375°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.
  • 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.
  • 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.
  • Garnish with fresh green onions. I loved the crunchy, fresh element of the green onions to the warm cheesy flavor.
  • 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): 287 calories | 9.9g fat | 9.6g protein | 43.1g carbs | 8g fiber | 8g sugar | 568mg sodium
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword vegan Mexican casserole, vegan cheese, tortilla bake

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.

Filed Under: Appetizers, Beans/Legumes, Gluten Free, Main Dishes Tagged With: beans, Cashews, casserole, Cheese, Cheesy, Corn, Dinner, Mexican, Salsa, Tortilla, tortillas

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Reader Interactions

Comments

  1. Sabrina

    January 21, 2020 at 4:46 pm

    Do you think raw sunflower seeds could be subbed for cashews? My daughter has a nut allergy but would love something more creamy than white beans.

    Reply
    • brandi.doming@yahoo.com

      January 21, 2020 at 5:10 pm

      You could try half beans and half seeds. I’ve never tried this and don’t know if the seeds will taste too strong, but hope the salsa and yogurt will help camouflage the taste!

      Reply
      • Marilea

        January 23, 2020 at 6:37 am

        I make this recipe all the time. I love it! I have changed out cashews for tofu before. I did 1 cup tofu or about half a block of tofu, and followed the rest of the recipe as is. I have started adding enchilada sauce like 1/2 a can just to make the queso a bit thinner, just my preference. My non vegan friends love the recipe. I have a cousin who’s deathly allergic to cashews so I was trying to find an accommodation. He’s allergic to dairy also. But I wanted him to enjoy some “queso”.

        Reply
  2. Jeananne

    January 22, 2020 at 3:08 am

    5 stars
    Oh, my!!
    Mexican food is my favorite and boy did this tick all my happy boxes!! haha
    Thank you so much. You make eating this way so fun and easy! Even my non-WFPB son enjoyed this. He had sliced avocado on top. He didn’t even add cheese and thought it tasted cheesy enough on its own! Win!!
    Thanks so much.

    Reply
    • brandi.doming@yahoo.com

      January 22, 2020 at 3:14 am

      That’s such amazing feedback! Thank you so much for the review!

      Reply
  3. Valerie Brown

    January 22, 2020 at 5:51 pm

    I’m excited to try this dish! Looks amazing! I was wondering if there is a sub for the smoked paprika, or if it could be left out? My husband and I are just not fans.

    Reply
    • brandi.doming@yahoo.com

      January 22, 2020 at 6:10 pm

      Yes, just use regular paprika!

      Reply
  4. Bonnie Krueger

    January 22, 2020 at 10:20 pm

    Have you tried a different nutritional yeast? Many on the market have chemically added B vitamins causing stomach upset. I use one found at Whole Foods that is more pure. It’s found in the vitamin section.

    Reply
    • brandi.doming@yahoo.com

      January 22, 2020 at 10:30 pm

      Yes, when I do use it, I only use the Sari brand, which is non-fortified. However, it’s a huge gout trigger, so I rarely use it anyways. This recipe is incredibly cheesy though so it doesn’t need it! But I have recipes on my blog that use it.

      Reply
  5. Diane

    January 23, 2020 at 1:23 am

    5 stars
    Made this recipe using Kite Hill plain almond yogurt. I did add Sari nutritional yeast ‘cause I love it. I made my own salsa with garlic and cilantro. It was very good. Recipe is a keeper! Thank you for sharing.

    Reply
  6. Diana

    January 24, 2020 at 1:40 am

    5 stars
    Hi Brandi, I made this tonight for dinner and it was a big hit, both with my husband and me! I am converting over to veganism; he has no interest, but loves to try what I cook! We both thought the textures and taste in this dish were excellent! This meal will go on regular rotation in our house! Thank you!

    Reply
    • brandi.doming@yahoo.com

      January 24, 2020 at 1:46 am

      Oh fabulous Diana! That’s so wonderful to hear!

      Reply
  7. Sherri N.

    January 28, 2020 at 5:27 am

    5 stars
    I made this yesterday for my Grammy viewing party. YUM! We all loved it. Even though I didn’t have the correct size casserole, didn’t exactly stick with the measurments, and used a vanilla flavored yogurt, it still was delicious. This will be my goto recipe for parties. Thank you. 🙏😋😘

    Reply
    • brandi.doming@yahoo.com

      January 29, 2020 at 8:16 am

      So glad to hear it was such a hit!

      Reply
      • Sherri N

        January 30, 2020 at 9:09 am

        I made it again today for a friend, who was visiting. We devoured it! I can’t get enough of this super easy and incredibly delicious and satisfying dish. Love you and your recipes.
        I also made your Showstopper Chocolate Cake from your cookbook and oh…my…God!!! I’m having my third piece right now (it’s 11+pm). I’ll post the pics on IG. 😘🙏

        Reply
        • brandi.doming@yahoo.com

          January 30, 2020 at 4:59 pm

          Haha, that is so awesome to hear Sheri, I can’t thank you enough for this wonderful review! So happy you love this and the Showstopped Chocolate Cake from my book!!

          Reply
  8. Leigh

    January 31, 2020 at 5:19 pm

    5 stars
    This was so unbelievably good – my teens raved, husban devoured and me, I licked the blender!!

    I am so excited I tried this one…

    Just is bluidy goooood!!

    Cheers!

    Reply
    • brandi.doming@yahoo.com

      January 31, 2020 at 6:24 pm

      Yay! Thanks for this amazing feedback!

      Reply
  9. Ana

    February 6, 2020 at 12:03 am

    5 stars
    Fantastic recipe! I’ve made it a few times as is. Now I just prepare the sauce and add it to beans and veggies for lunch for a few consecutive days. So easy and delicious! Meal prep gold. I can’t count how many times I’ve made it. Thank you so much for sharing this creation of yours 🙂

    Reply
  10. Andrea

    February 10, 2020 at 7:41 pm

    Hi, this looks so good! Curious if tortilla chips would work here? I don’t have tortillas and trying to use what I have on hand. THanks!

    Reply
    • brandi.doming@yahoo.com

      February 11, 2020 at 6:52 am

      Hi Andrea! I have never used tortilla chips so I’m not sure how they would work here. You can always try it, it may end up much crunchier that way or totally work, not sure. But you can find corn tortillas anywhere.

      Reply
  11. Jaksha

    February 17, 2020 at 2:40 am

    Looks fabulous recipe, I’m going to try it… I know you have mentioned nothing to sub the yogurt.. But I’m not able to have soy while breastfeeding as my bub seems to be allergic and cashew yogurt will be overload.. We don’t get good almond yogurt in Australia and my hub cannot handle coconut so no coconut yogurt either. Do you have any suggestions for me? Sorry I know this is a hard one.

    Reply
  12. Susan Taylor

    February 27, 2020 at 5:30 am

    5 stars
    This is fantastic. Made it for my brother who is trying to slowly edge his way into a plant-based diet and it was a big success. I didn’t add the spices because I’m not a huge fan of smoked paprika or cumin, and still – that cheese sauce could convince the most jaded vegan-averse skeptic. I feel like this recipe could gracefully handle a lot of variations and am looking forward to experimenting – but will always circle back to the original.

    Reply
  13. Kara

    March 28, 2020 at 12:06 am

    5 stars
    So amazing! The sauce…what?! I had to force myself to make the rest of the recipe, all I wanted to do was pour it over chips! Thank you for such an amazing recipe!!

    Reply
    • brandi.doming@yahoo.com

      March 28, 2020 at 4:21 am

      Haha, that is so awesome to hear Kara, thank you so much for making it!

      Reply
  14. Suzanne

    March 31, 2020 at 8:33 pm

    5 stars
    I found this recipe in your cookbook and made it the other night. Oh my gosh – it was absolutely unbelievable! I didn’t have enough corn so I chopped up some zucchini and topped it with fresh jalapeños instead of green onions. This is comfort Mexican in the best way possible. Seriously, you’re a genius at what you do!

    Reply
  15. Watercress

    April 9, 2020 at 6:48 pm

    5 stars
    This recipe was enough for 3 meals for the two of us. I can’t top what everyone else has said, but it’s a keeper. I noticed some folks commented that they needed more time to bake. Same here. I think it was because the corn was from the freezer, although I did rinse it in warm water before adding it. I upped the time and the temperature. It is a tight fit in my 8×8 pan (I don’t have an 8.5×8.5 size). I am a constant user of nutritional yeast and I was skeptical, but the way you made the sauce with cashews was perfect – and good for those who cannot use nutritional yeast. Many thanks!

    Reply
    • brandi.doming@yahoo.com

      April 10, 2020 at 7:24 am

      Amazing to hear that, thank you!!

      Reply
  16. Natalie

    April 27, 2020 at 5:19 am

    5 stars
    Super easy and super delicious! Perfect for a potluck. Thank you so much for this recipe!

    Reply
  17. Mikayla

    May 6, 2020 at 2:13 am

    5 stars
    So delish!! ! I used cashew yogurt for the chz sauce and added a lil siracha too! I made two different versions..
    1) I added vegan chicken and verde enchilda sauce (instead of salsa) & pinto beans
    2) I added vegan chorizo and red enchilada sauce (instead of salsa)
    I also added chopped onions to both
    Mine didn’t hold together… It was a sloppy mess…
    (might be because I added more ingredients)
    BUT I DIDN’T CARE ONE BIT! SOOOOO YUMMY!
    Thank you!

    Reply
    • brandi.doming@yahoo.com

      May 6, 2020 at 2:24 am

      So glad you loved it! Yes, adding a bunch of extra vegan chicken and chorizo will make it quite a bit more loose/messy but the end taste is all that matters.

      Reply
  18. Sarah

    May 6, 2020 at 4:20 am

    5 stars
    We had this for dinner tonight and it was so good. My teenagers can be picky, especially when I cook vegan meals, but they absolutely loved this and both wanted seconds. I did use an 8.5 x 8.5 inch pan and needed to cook it for 35 minutes to warm it, but I used refrigerated salsa too. I’ve been loving your book and the simplicity and depth of flavor of your recipes. This one will definitely go on the rotation! I want to eat more already but I’m trying to be good haha!

    Reply
  19. Haley

    May 19, 2020 at 7:07 pm

    I’m wondering if this casserole would work well as a make-ahead meal. Would it work to make the day before and refrigerate? I’m looking for meals that I can make ahead to take to a beach house. If this isn’t a good option for that, any recommendations? Thanks!

    Reply
    • brandi.doming@yahoo.com

      May 19, 2020 at 7:57 pm

      I’ve never tried this but it might get a little soggy a bit if using frozen corn and from the salsa, but it might work! Corn tortillas are pretty sturdy, so it might work. The casserole is delicious reheated as leftovers.

      Reply
      • Haley

        May 21, 2020 at 2:59 am

        4 stars
        This recipe is really good! My 5, 3, and 1yr olds enjoyed it. It wasn’t too spicy. We topped it with chopped tomatoes, olives and lettuce and I used fresh cilantro instead of green onions on the top. My only critique is that this was barely warm after 25mins in my countertop oven that usually cooks fast. We cooked it 40mins before my kids were too hungry to wait any longer and it still wasn’t piping hot. I will definitely make it again, but will have to account for a much longer cook time. I used a pyrex square 8×8.

        Reply
        • brandi.doming@yahoo.com

          May 21, 2020 at 5:05 am

          So glad y’all loved it! I can’t vouch for other ovens, I can only list how the recipe works for my own recipes when I test them and it’s always hot after 25 minutes for me. You asked in the comment above about making it ahead of time and refrigerating. Did you do that? Because if so, that is why it wouldn’t be hot in 25 minutes. The recipe is written based on making the sauce and baking it right after.

          Reply
  20. Michael Black

    May 25, 2020 at 2:33 pm

    Thank you Brandi,

    I primarily use your recipes as I am transitioning from SAD to WFPB diet. I find your recipes to be very delicious and easy to follow. They are a staple in my progress and through these changes alone I am down 30 of the 60 pounds I needed to lose in the last 4 months. Thank you so much for your hard work and sharing such wonderful dishes.

    Reply
    • brandi.doming@yahoo.com

      May 25, 2020 at 7:54 pm

      That is so nice to hear Michael, thank you!

      Reply
  21. Amie

    June 19, 2020 at 5:26 am

    5 stars
    Ohh my gosh!!!! This casserole is amazing! My whole family loved it, toddler included! Thank you! Thank you! Finally a cheesy recipe without nutritional yeast.. anyone out there reading the comments.. this is a must try recipe! Will definitely making this again! Thank you for sharing this recipe!

    Reply
  22. Karen Langdon

    June 19, 2020 at 3:31 pm

    5 stars
    OMG! Brandi, I have just discovered your recipes and they are amazing. I made this tonight and cheesy overload. My tastebuds are in heaven. I took a risk and decided to make and take to my family dinner tonight. They are all strict meat eaters and they all loved it too. My mum said she would have been happier eating just this and not her roast pork. It’s great when the meat eaters compliment on the food I bring rather than tease me for it. Thank you!

    Reply
    • brandi.doming@yahoo.com

      June 19, 2020 at 11:15 pm

      Wow Karen, this feedback made my whole week, haha, thank you!!

      Reply
  23. Lourdes

    June 26, 2020 at 6:57 pm

    5 stars
    OMG!
    I had this for lunch and it was amazing. I used trader Joe’s medium chunky salsa, a can of black beans and a can of pinto beans since it’s what I had available. The sause is delicious! Thank you!

    Reply
  24. Raquel

    July 9, 2020 at 3:02 am

    WTF! WTF! WTF! This is easily one of the best vegan dishes I’ve ever made. And also happens to be one of the easiest. Best of both worlds! I had this stuff in the oven in less than 15 minutes. The recipe is out of this world. So creamy, spicy, full of flavor and texture. Addicting. And there’s no way a non vegan wouldn’t like it either. I have to agree there’s a reason she uses yogurt here. It’s essential. Sour cream could be a sub, but the yogurt is so – OMG. Trust it. I bought Chobani Plain Nondairy Yogurt (coconut based) and was worried when I tasted it and it was sweet… added sugar… luckily it didn’t affect the quality of the dish. I would make this weekly if I could!

    Reply
  25. Mary Easterling

    July 15, 2020 at 6:44 pm

    5 stars
    This recipe was easy to make and exceeded my expectations. I’m on day 2 of an 8 week trial of veganism. If I can eat like this I think I will be able to stick to it!

    Reply
    • brandi.doming@yahoo.com

      July 15, 2020 at 8:46 pm

      Aww that’s amazing to hear Mary! That is always my goal with my recipes, to show how delicious, filling and satisfying it can be. I think a lot of people struggle to stick with it because they are eating recipes that lack in comfort, flavor and soul-satisfying. It’s SO important to not feel deprived, in fact, you should feel fulfilled! I’ve been vegan near 8 years and never feel deprived. I’d suggest trying my “Best Vegan Garlic Alfredo Sauce”, Best Vegan Queso, Stuffed Ricotta Shells and Mexican Chili or Buckwheat Chili as well. Some of my faves, along with readers and are very very filling and comforting, but healthy, too!

      Reply
  26. Anna

    July 24, 2020 at 4:51 am

    5 stars
    This is the best vegan meal I have ever made. Now I make it regularly for potlucks. 10/10

    Reply
    • brandi.doming@yahoo.com

      July 24, 2020 at 5:29 am

      Yay, that is amazing to hear Anna!!

      Reply
  27. Carrie Farrell

    July 28, 2020 at 2:45 am

    I have this in the oven now, but wanted to note that I used a larger 13×9 Pyrex because I couldn’t see how it would be possible to get 3 layers of all of these ingredients into one 8×8 dish. It was high in the larger lasagna-sized dish, but I also add a packet of Gardene plant-based ground “meat” sauteed with one small onion. The “cheese” sauce is delicious to taste. Can’t wait until dinner time to try this one!

    Reply
    • brandi.doming@yahoo.com

      July 28, 2020 at 5:52 am

      Hi Carrie! Yes, that would be because of the additions you added. It most definitely works in the 8×8 dish, as that is what is pictured here on the post and what I always make it in every time I make it. Any extras though, then yes, may fill up too high. So glad you like the cheese sauce!

      Reply
  28. Megan McKarns

    July 29, 2020 at 2:44 am

    How long will this hold up in the fridge as leftovers? It was yummy!

    Reply
    • brandi.doming@yahoo.com

      July 29, 2020 at 3:46 am

      Hi Megan, a few days!

      Reply
  29. Jesslyn Mullett

    August 4, 2020 at 2:05 am

    We made it and love love loved it. My partner said “Mmmmmm!” Next time I might experiment with adding some veggies in the layers–zucchini and summer squash.

    Reply
    • Jesslyn Mullett

      August 4, 2020 at 2:06 am

      5 stars
      Oops–I meant to rate it 5 stars too!

      Reply
    • brandi.doming@yahoo.com

      August 5, 2020 at 6:29 am

      So happy to hear that!!

      Reply
  30. Sue Ann

    August 28, 2020 at 7:57 am

    5 stars
    This is fabulous! Everyone in the family loved it — omni, transitioning, and fully onboard WFPB. You’d never guess that something this delicious was so easy to make. It’s going in my favorites file!

    Reply
    • brandi.doming@yahoo.com

      August 28, 2020 at 8:00 am

      So thrilled to hear this Sue Ann, thanks for the feedback!!

      Reply
  31. Jaime

    August 30, 2020 at 2:09 pm

    5 stars
    This is a nice savory main dish. I wouldn’t change a thing.

    Reply
  32. Jessica

    September 3, 2020 at 12:29 am

    5 stars
    I made this yesterday and my husband and 2 children devoured it. Everyone went back for seconds and what was left over got eaten for lunch today.They wanted it again for dinner tonight! It was very creamy and the “cheese sauce” was fabulous. I am happy that their wasn’t any nutritional yeast in it and that’s rare for a vegan cheese sauce. I think I’ll used this sauce for other dishes as well or even over pasta.

    Reply
    • Gaby Villafuerte

      January 11, 2021 at 2:22 am

      I’ve made this dish multiple times and it’s so freakin good! My non vegan family has been requesting it more! Is there a way I can prep it to just stick in the oven the next day or is it best to just cook it all the way and reheat the next day?

      Reply
      • brandi.doming@yahoo.com

        January 12, 2021 at 1:45 am

        I’ve reheated it many times the next day as leftovers and its fine! Cook it all the way through and then reheat.

        Reply
  33. Terrilee

    September 11, 2020 at 11:09 pm

    5 stars
    This was amazing. Definitely will be added to my repeats list. Thank you!

    Reply
  34. BF

    September 20, 2020 at 3:01 am

    5 stars
    My grocery store only has 1 type of dairy free yogurt, so I used unsweetened almond milk yogurt. It was really tasty with hot sauce! We ate it with sautéed collard greens on the side.

    Reply
    • brandi.doming@yahoo.com

      September 20, 2020 at 4:27 am

      So lovely to hear!!

      Reply
  35. Cristina Chuquillangui

    September 23, 2020 at 1:37 am

    5 stars
    Oops meant to leave 5 stars, can you please edit it to 5?!

    Reply
    • brandi.doming@yahoo.com

      September 23, 2020 at 2:04 am

      Hi! Yes, I approved this comment so it will cancel out the other one! I’ve never tried that but I think it should be fine. Just make sure to use the corn tortillas, I think they’ll hold up to the moisture better.

      Reply
  36. April

    September 24, 2020 at 9:03 pm

    5 stars
    I never comment on blogs, but this recipe is just too wonderful to not say something! My family and I love everything about this recipe–the yumminess, the ease of making it, the availability of the ingredients and the clear and concise directions. The icing on the cake is that it is actually good for us! So grateful that you share your hard work and creativity with us. And I just bought your cookbook! 🙂 Thanks again.

    Reply
    • brandi.doming@yahoo.com

      September 24, 2020 at 11:24 pm

      Aw thank you April for this amazing feedback!! You are so sweet and thank yo so much for buying my book! Bonus-this recipe is actually featured in it as well since it’s one of my most popular!

      Reply
  37. Cherie

    October 6, 2020 at 2:39 am

    5 stars
    This is in my top 10 recipes I’ve made…and it’s so easy!

    Reply
    • brandi.doming@yahoo.com

      October 6, 2020 at 3:20 am

      Thank you Cherie! So wonderful to hear that!

      Reply
  38. Abhaya

    October 15, 2020 at 2:13 am

    5 stars
    So easy and delicious. I’ve made this about 5 times now and each time it’s turned out so well. It’s going to be a weekly dinner staple in our house 🙂

    Reply
    • brandi.doming@yahoo.com

      October 15, 2020 at 4:50 am

      That is amazing to hear, thank you!

      Reply
  39. Sherri N.

    October 29, 2020 at 10:00 pm

    5 stars
    Today is the 100th time I’m making this for my friends. If you haven’t made this yet, what’s your excuse?

    Reply
    • brandi.doming@yahoo.com

      October 29, 2020 at 10:54 pm

      Haha awesome Sherri!

      Reply
  40. Nolemom

    November 2, 2020 at 12:27 am

    This looks amazing but I have been hesitant to make it (I have your cookbook) because of our corn allergies. Can you substitute whole wheat tortillas?

    Reply
    • brandi.doming@yahoo.com

      November 2, 2020 at 7:53 am

      Hi, I’ve never tried this with whole wheat tortillas, so I can’t vouch for the result. They are quite a different texture, so not sure if they will turn soggy or not, but you can always try it out and see!

      Reply
  41. Ann

    November 2, 2020 at 11:24 pm

    5 stars
    Brandi,
    I made this recipe before and my family absolutely loved it! I do have a question though, I want to take this with me when I go away from home for a few days. Would you prepare and baked entirely and reheat or put it together and bake when I get there? If it is the second version, how many days ahead from eating could you do? What do you think would keep better? Thank you

    Reply
    • brandi.doming@yahoo.com

      November 9, 2020 at 1:30 am

      Sorry just seeing this Ann, I would not bake it until you get there, I think it will taste fresher that way. Just make sure if you use frozen corn, to maybe let it thaw and drain it first so that it doesn’t get soggy while sitting. I honestly have never done this, so I wouldn’t recommend prepping it days in advance. It should be the same day or else it might really get soggy.

      Reply
  42. Kristin

    November 3, 2020 at 11:23 am

    I am going to make this recipe and use GF Lentil Lasange sheets instead of the tortillas (GF wraps are just so expensive), so that it can be gluten free. I think this might seriously confuse my boyfriend but I will let you know how it goes. I was thinking of using mandolin potatos but I dont have a mandolin.

    Reply
    • brandi.doming@yahoo.com

      November 9, 2020 at 1:28 am

      Lentil lasagna sounds interesting! I use corn tortillas, they are gluten-free, they are not pasta, so that will be completely different and lasagna sheets you have to cook beforehand or they will be crunchy. Why don’t you just use the corn tortillas, they are naturally gluten-free.

      Reply
  43. Sherl

    November 9, 2020 at 1:21 am

    Excellent and easy!!!

    Reply
  44. Alyssa Boyle

    November 25, 2020 at 2:18 am

    5 stars
    Just saw this recipe and made it that very night. I used what I had on hand and ended up making it with both green and red salsa and white and black beans. It came out fantastic! My husband was over the moon about it, so I will keep it in rotation. Thank you!

    Reply
  45. Paula

    December 21, 2020 at 11:05 pm

    5 stars
    This dish has become a favorite in our household. It is SO good and SO simple to make! We now double the recipe and put it in an 8×13 pan because the 8×8 dish would not last…it’s that good! Thank you for another amazing recipe!

    Reply
    • brandi.doming@yahoo.com

      December 22, 2020 at 2:26 am

      I am so happy to hear that Paula!

      Reply
  46. Lora

    December 27, 2020 at 2:52 am

    5 stars
    This dish satisfies that cheesy goodness taste with those highly processed vegan cheeses. Definitely a dish that the non-vegans will love and never have to know.

    Reply
  47. Lora

    December 27, 2020 at 3:01 am

    5 stars
    Delicious. So easy to make. Love that it satisfies the cheese without using processed vegan cheese. The non-vegans in your life with love this and never need to know.

    Reply
  48. Peggy

    January 9, 2021 at 12:16 am

    5 stars
    Loved this….and so easy to make. Thank you!!

    Reply
  49. Connie

    January 17, 2021 at 3:59 am

    5 stars
    Made this tonight. I used cashew yogurt and it was perfect. I had thought I didn’t like smoked paprika, but used it anyway and loved it. I had to use a round Pyrex dish instead of the square pan, so it wasn’t as pretty as the pic. The flavors and textures and the cheesy sauce were all wonderful. We really love this and will definitely make again! (I’m vegan/plant based but my spouse isn’t so to find something we both love can be tricky.) Thank you!

    Reply
    • brandi.doming@yahoo.com

      January 17, 2021 at 8:10 am

      So very happy to hear this Connie, yay!! Thanks for the awesome feedback!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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