Chiles Rellenos Casserole (Vegan, Oil Free, and Gluten Free)

Ingredients

• 4 poblano peppers roasted, skinned, and seeded
• 1 recipe cashew cheese sauce with 1 tbsp Cholula added, uncooked
• 1 block extra firm tofu
• 1 cup non-dairy milk
• 1/2 cup chickpea flour
• 2 tbsp nutritional yeast
• 1/4 tsp tumeric
• 1/8 tsp black pepper

Instructions

• Preheat oven to 350 degrees F.
• Combine tofu, non-dairy milk, chickpea flour, nutritional yeast, turmeric, and black pepper in a blender and process until smooth.
• Pour into a 9x9 baking dish.
• Fill each poblano with cashew cheese sauce and place in egg mixture, making sure there is one filled poblano in each quarter of the dish.
• Drizzle any remaining cashew cheese sauce over poblano/egg mixture.
• Bake for 1 hour.
• Let sit 10-15 minutes before serving.