Enchilada Bake (Vegan)

1) For the cheese sauce, blend stock and cashews in a blender until smooth. Transfer to a small pot, add all other sauce ingredients (except for arrowroot powder and salsa), and heat over medium heat for about 5 minutes, whisking constantly. Once bubbling, add arrowroot powder and whisk until thick. Remove from heat and set aside.
2) In a large pan, saute onions in oil over medium heat for about 2 minutes. Add all other filling ingredients and saute until peppers soften slightly (about 5 minutes).
3) Cut tortillas into triangles (6 per tortilla).
4) Then start your layering, in the following order:
– 1/4 cup of ‘cheese’ sauce on the bottom of a 9 x 13 baking dish.
– 1/3 of the tortilla triangles
– 1/2 of the vegetable filling ingredients
– 1/2 of the remaining cheese sauce
– 1/3 of the salsa

Repeat layers. You will finish with tortilla triangles, and 1/3 of the salsa to spread on top. If using, you may sprinkle the top with vegan cheese.
4) Bake in a 350 degree F oven for 45 minutes, or until bubbling. Let stand for 5 minutes. Enjoy!