Vegan Spinach And Hominy Enchiladas With Spicy Cashew Cream Recipe

Ingredients For Vegan Spinach And Hominy Enchiladas With Spicy Cashew Cream Recipe

• For the salsa verde
• 1.5 pound Tomatillos, husks and stems removed
• 1 Jalapeao or serrano peppers, stem and seeds removed
• 2 Medium white onions, divided
• 1 bunch Fresh picked cilantro leaves and tender stems, divided
• Kosher salt
• 2 tablespoon Fresh juice from about 2 limes, plus 1 lime cut into wedges for serving
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• For The Filling
• 2 tablespoon Vegetable oil
• 4 Medium cloves garlic, thinly sliced, divided
• 2 teaspoon Ground cumin seed
• 1 teaspoon Ground ancho chili powder
• 2 bunch Flat leaf spinach, washed and roughly chopped
• Freshly ground black pepper
• 1 can Hominy, drained
• For the cashew cream
• 1 cup Rosted cashews
• 1 Medium clove garlic
• 2 Chipotle peppers packed in adobo sauce
• 0.5 cup Water or vegetable stock
• 1 teaspoon Red wine vinegar
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• To assemble