Soak the cashews for at least 1 hour in a bowl of water. Or boil water, cover and then soak for at least 30 minutes.

Drain and rinse the cashews, and place in a high powered blender or Vitamix with the remaining sauce ingredients. Blend for at least a minute or until creamy, and set aside.

Heat the oven to 350 degrees.

In a large frying pan, cook the onion and garlic on medium heat for about 5 minutes. Add the bell pepper, mushrooms, chili powder, cumin and salt, and cook a remaining 10 minutes, until all veggies are soft.

Remove the mushroom mixture from heat, and stir in 1/2 of the cashew sauce.

Heat the tortillas over medium heat, and spoon the mushroom mixture inside each tortilla. Roll up each tortilla and place in a baking dish.

Spoon the remaining cashew sauce over each tortilla. Bake the enchiladas, uncovered, for 20-25 minutes, until edges of tortillas turn golden brown.

Top with fresh cilantro, if desired, and serve immediately.