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Creamy “Seafood” Enchiladas with Béchamel Sauce

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Creamy "Seafood" Enchiladas with Béchamel Sauce is vegan

~ raw, vegan, gluten-free, nut-free ~

Creamy Seafood Enchiladas are a tasty twist from traditional enchiladas made with red sauce and ground beef. Of course on this site, you won’t find me using any animal products.  So, how is this done? Through the wonderful, anti-Inflammatory, Iodine-rich power of Kelp!

In its natural state, Kelp is a large seaweed that grows in shallow, underwater forests. In order to grow, it requires nutrient-rich water between 43 and 57 degrees (F). This amazing plant can grow over a foot and a half in 24 hours, eventually reaching lengths of up to 260 feet!  There is a consistently dense line of kelp forests that stretch all the way from Japan, up past Siberia, to Alaska then down the California coastline.

Iodine is a vital nutrient that comes with many incredible health benefits, one being that helps support a healthy thyroid, and it helps in keeping your bones strong due to the high presence of vitamin K. Word of caution here, if you are on blood-thinning drugs, you might need to avoid extra vitamin K, as it can affect how the drugs work… so check with your doctor.

Now granted… I am not using a therapeutic dose in this recipe. I am just shining a little light on it because for some; it can be a great ingredient to get more of in your diet.

Here is a lesson that learned early on, when you remove the lid of the kelp powder… don’t go diving your nose in the container while taking in a deep breath.  You will be reminded of the ocean for the better part of the day. Lol, But then again, maybe that’s your thing.

Let’s move on to the remaining ingredients used in this recipe.  First off, if you don’t have kelp powder on hand, you can use approximately half of a nori sheet instead. Just tear it up and add it to the food processor with the other ingredients that require a good processing.  If you are trying to avoid nuts, use all sunflower seeds. If you are trying to avoid sunflower seeds, use all almonds. If you are trying to avoid sunflower seeds and almonds, use sprouted chickpeas! We have options ladies and gents. :)

This dish will leave you feeling satiated through the healthy macronutrients found in the nuts and seeds, and nourished through the use of fresh whole foods. Your tummy will stand and salute in delight as you fill your belly, bite after bite of this creamy seafood enchilada. Ahoy matey! Enjoy and many blessings, amie sue

close up of Creamy "Seafood" Enchiladas with Béchamel Sauce Ingredients:

yields 3 (1/2 cup filling each)

Not Tuna filling: 

Béchamel White Sauce: yields 1 1/4 cups


Not Tuna filling:

  1. In a food processor, fitted with a “S” blade, place the almonds, sunflower seeds, water, lemon juice, kelp, and salt in the processor.  Process until almost paste-like. Put into a bowl.
    • Or you can use 1 cup (166 g) chickpeas instead of the almonds and sunflower seeds, but cut back on the lemon.  The nut/seed version is my favorite, but it’s great to have options.
    • If you don’t have kelp powder on hand, you can use 1/2-1 Nori sheet. Tear into small pieces and grind to a powder in a spice or coffee grinder.
  2. Add the minced celery, onion, parsley, and dill.   Mash everything together with a fork.


  1. After either making or purchasing the coconut wraps, lay 3 of them out in front of you.
  2. Place 1/2 cup of filling along the edge closest to you, then start to roll the enchilada. Once you reach the end, drip your finger into water and run it down the edge of the wrap.  This will act as glue to seal the enchilada.
  3. Place on the mesh sheet that comes with the dehydrator and repeat the process until you have made 3 enchiladas.


  1. Dehydrate at 115 degrees (F) for 1-3 hours.
  2. Once ready, create a bedding of shredded lettuce or cabbage on the plate, place an enchilada in the center, and spoon Béchamel sauce over the top.  Sprinkle diced tomato, avocado, and anything else that wets your whistle and enjoy!
  3. Serve immediately.

Béchamel White Sauce:

  1. After soaking the cashews, drain and rinse them.
  2. In the blender combine the; cashews, garlic, olive oil, coconut aminos, nutritional yeast, onion granules, salt, nutmeg, and white pepper.
    • Coconut aminos is a substitute for soy sauce. So feel free to use; Braggs aminos, Tamari, etc.
    • A couple of teaspoons of white chickpea miso is good to add if you have it. I wanted to add it but didn’t have any.
  3. Once creamy, pour into a bowl.  This will keep for roughly 3 days.


Then I served Bob his dinner

8 thoughts on “Creamy “Seafood” Enchiladas with Béchamel Sauce

  1. pphoughton says:

    Dear Amie-Sue,
    You r amazing and so creative. It’s THE SEASON in Florida now & I’m crazy busy, so can’t keep up w/u & all your great ideas. love the sound of these & can hardly wait for life to slow down so I can try them! Thanks so very much for all your creativity!

    • amie-sue says:

      I understand how hard it can be to get in the kitchen with life is so busy. :) Just know that I am always here for you when you are ready to dirty some dishes. hehe Blessings and joy. amie sue

  2. Kokoette says:

    Looks delicious!

  3. Afsaneh says:

    Amie Sue, this dish, the pictures, how to do, the whole recipe look so wonderful and great to make. You let it all to be and look so simple,..:) however the main hidden ingredients; your passion and love are the real taste and idea in my eyes… Thank you for sharing and many blessings, XXX :)

    • amie-sue says:

      Afsaneh, you are so poetic with your words and love how they come directly from your heart. :) Thank you so much. You are a true inspiration and support for me. I hope you enjoy the recipe. Have a blessed and happy day, amie sue

  4. onebearheart says:

    lucky bob!! lol! another winner! thank you as all ways! i don’t know which i look forward to more; the recipes; the pics; the links u share; or ur writing style; which includes your humor, wit, passion, and love! yes amie sue, u r “the queen of everything” ! xxx

    • amie-sue says:

      Oh thank you… what a precious comment. :) I do hope you are inspired by the recipe and give it a try. Is so, please be sure to leave a comment. I love the feed-back. Blessings and have a wonderful day. amie sue

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