Vegan Green Chilaquiles

Mexican Sides & Mains

I grew up eating chilaquiles on weekends and these Vegan Green Chilaquiles are everything you want in your weekend breakfast and more!

This recipe skips out on oil and are made with corn tortillas and pure plants. Traditionally chilaquiles are either made with red tomatoes or green ones. I prefer green ones because tomatillos (green tomatoes) are SO GOOD. They’re slightly tart and make for a great salsa.

I can’t wait for you guys to make these super easy, delicious chilaquiles.








Serves 4

  • 12 chopped corn tortillas
  • 1 onion
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 – 1 cup shredded vegan cheese (I used this one & shredded it myself!)

For the sauce

  • 1/2 yellow onion
  • 2 garlic cloves
  • 12 tomatillos
  • 1/2 serrano pepper
  • 1 bunch cilantro
  • 1 tsp salt
  • 1 tbsp cane sugar

For the cashew cream sauce

  • 1/2 cup raw cashews (soaked for 2 hours)
  • 1/2 juice of lemon
  • 1/4 cup water
  • 1 tsp garlic powder
  • 2 tbsp cup nutritional yeast


  • Large skillet
  • Blender or food processor
  • Medium/small bowl




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  1. Remove the wrapper from each tomatillo and wash the tomatillos well. Cut onion into 1/4 pieces. On large skillet over medium to high heat place tomatillos, onion, 2 garlic and an optional serrano pepper.
  2. Grill for for 5-7 minutes until there is a char on the tomatillos, onion, serrano and garlic cloves. (Refer to photo above).
  3. Turn off heat and place ingredients into a high speed blender with 1 tsp salt, 1 tbsp cane sugar and cilantro. Blend the sauce until smooth.
  4. Pour sauce into a bowl and set aside until ready to use.
  5. Slice onion thinly and cook in a large skillet for 5-6 minutes until the onions begin to caramelize. Add 1-2 tbsp water every minute to help avoid the onions from sticking. Add a pinch of salt and pepper.
  6. Cut corn tortillas into triangles. Add the corn tortillas to the onions and then pour over the green tomatillo sauce. Reserve 1/2 cup of the sauce.
  7. Mix and let cook for 5-7 minutes.
  8. Add vegan cheese shreds over the top and cover with a lid and turn down heat to low. Let the cheese melt for 3-5 minutes.
  9. In a blender place all cashew cream sauce ingredients and blend until smooth.
  10. Turn off heat and once ready to serve drizzle over your cashew cream sauce and spoon over an extra tomatillo salsa desired! Enjoy.


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