vegan green chili enchilada sauce

enchilada sauce

6 oz 505 green chili sauce or salsa verde comparable 
1/2 cups cashews, soaked 
1 tablespoon nutritional yeast
2 cups water 

vegetable bullion - amount for 2 cups of water 
handful of cilantro to taste - I used 1/3 of a bundle from the store

2-4 TB oil or butter 

1/4 cup flour 

place all ingredients into a blender. 

blend on high till smooth. 

in a saucepan add the oil/butter and melt, then add flour and stir to cook the flour. 

keep stirring for a few minutes, make sure the mix bubbles, and the color will turn more tan. 

once the flour has cooked, add in the sauce from the blender and stir until the sauce starts to thicken. 

NOTE: if you want a GF sauce increase the cashews to 1 1/2 cups and then skip the heating of the sauce. 

I use the sauce to make a green enchilada pie and then breakfast the next day. 

- I made an enchilada pie with mushrooms, spinach, zucchini, corn, onion, garlic, then layer tortillas with refried beans spread on the tortillas (makes stacking easier), sauce, cheese, veggies, sauce, repeat.

the next morning I reheated the pie, sauteed spinach and poached eggs to serve with sourdough rolls.