Vegan Cheesy Mexican Tortilla Bake

subheading: For the Cheese Sauce (Makes 2 ½ 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)

¾ cup (180g) PLAIN dairy-free yogurt (I used Silk Soy yogurt found at Kroger OR SO Delicious "Unsweetened" Plain coconut yogurt)

¼ cup + 1 tablespoon (75g) water

1 ¼ teaspoons smoked paprika

1 ¼ teaspoons ground cumin

¾ to 1 teaspoon (6g) fine sea salt (this will vary depending on the salsa used. Start with ¾ and keep in mind the final taste after baked you want to stand out)

subheading: 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

note: 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.

Directions at thevegan8.com

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