Soak your cashews in warm water for one hour or overnight. If short on time, you can boil them for about 20 minutes or until soft.

Preheat the oven to 375 degrees F and line two baking sheets with aluminum foil.

Peel sweet potatoes and slice into 1/4-1/2 inch thick slices lengthwise. Brush each side with coconut oil and arrange on a baking sheet in an even layer.

Bake for 30 minutes, or until tender, rotating sweet potatoes about halfway through. They should have a light crispy texture on each side when done.

Meanwhile, prepare the jackfruit. Heat a skillet on medium and add tbsp of olive oil. Sautee onion in oil until translucent, about 3 minutes. Add drained can of jackfruit and gently toss. Add remaining jackfruit seasonings and continue to cook until browned with crispy pieces, about 10 minutes. You can break up the jackfruit into smaller pieces with a spoon or spatula as you go to get a "pulled" texture.

Prepare the cheese: add all cashew cheese ingredients (besides water) to food processor and process into a thick spread, scraping sides down as necessary. Add water to aid in blending as you go. Feel free to add an additional 1/4 cup of water for a more spreadable texture.

To assemble your enchilada bake, spread a thin layer of enchilada sauce on the bottom of a 9x13 baking dish. Then add a layer of sweet potatoes. Then a half of drained can of black beans. Then half of jackfruit. Then a layer of cheese. Repeat this layering sequence once more. Then add last layer of sweet potatoes, top with remaining enchilada sauce and remaining cheese. You can optionally top with jalapenos.

Cover with foil and bake for 375 degrees for 30 minutes. Then uncover and bake for an additional 10 minutes until browned.