Cashew “Cheese” Chile Rellenos + Fire-Roasted Tomato Sauce

Cashew Cheese Vegan Chile Rellenos
Before I stopped eating eggs and cheese, I was a huge fan of the chile relleno. While I have never encountered the dish in any region of Mexico, which leads me to believe it is an Americanized dish, I always feel a pang of nostalgia on those rare occasions that I eat out (at Mexican restaurants in the states) and wind up ordering a combination of side dishes i.e. guacamole or avocado slices, a few different salsas, and occasionally black beans if they’re available (and if I’m feeling rebelliously un-paleo). During my most recent experience at a Mexican restaurant (Mexicali would be a more accurate term, as we were in California and the restaurant in question offered vegan fajitas) with my mom and grandparents, I found myself staring at my Nana’s chile relleno and wishing it wasn’t stuffed with cheese and fried in egg batter (which also contained wheat flour). And then it occurred to me that a vegan chile relleno could be possible if toasted cashews were utilized to make a “cheese” to replace the traditional cheese filling, as well as a grain-free flour and egg alternative in place of the egg/flour batter. Continue reading

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