Vegan Chilaquiles (Red or Green)

### 1. Prepare the Cashew Crema:

Soak 1 cup of cashews in hot water for 10 minutes, then drain. Combine the soaked cashews, 1/2 cup water, juice of a lemon, a pinch of salt, 1/2 tsp garlic powder, and 2 tbsp nutritional yeast in a blender. Blend until completely smooth, adding more liquid if needed to reach your desired consistency. Taste and adjust seasoning.

### 2. Prepare the Tortillas:

Choose your preferred method for the tortillas: either use store-bought tortilla chips (ensure they are thick), or prepare your own by deep frying, pan frying, or baking 8 corn tortillas until crispy.

### 3. Prepare Your Chosen Salsa (Verde or Roja):

**For Salsa Verde:**

In a large pot, fill with water and add 8 tomatillos (husks & stems removed), 2-3 serranos (or 1 jalapeño), 1/2 white onion (skin removed), and 3 garlic cloves (skin removed). Boil until tomatillos are darker and their outer skin begins to soften, about 6-7 minutes. Transfer all ingredients to a blender. Add 1/2 bunch cilantro (stems included) and a big pinch of salt. Blend on high for 1 minute until smooth. Taste and add more salt to your liking.

**For Salsa Roja:**

In a large pot, fill with water and add 3 guajillo chilies first; boil for 10 minutes. Then, add 6 roma tomatoes, 1/2 white onion, 3 garlic cloves, and 2-4 serranos or jalapeños. Bring to a boil and cook until tomatoes are softened, about 12-16 minutes. Transfer all ingredients to a blender. Add 1/2 bunch cilantro (stems included) and a big pinch of salt. Blend on high for 1 minute until smooth. Taste and add more salt to your liking.

### 4. Assemble the Chilaquiles:

Heat your prepared salsa (Verde or Roja) in a large pan over medium heat. Add your prepared corn tortillas or tortilla chips to the pan, tossing to coat them evenly with the salsa. Cook for a few minutes, allowing the chips to soften slightly and absorb the salsa. Serve immediately, topping with your vegan cheese of choice, a generous drizzle of cashew crema, and fresh cilantro for garnish.