Add 1 1/2cups water to medium saucepot; bring to boil on high. Add cashews; remove pot from heat, cover with lid and set aside 10 minutes.
Meanwhile, drain and rinse beans. Juice lemon (2 tablespoons). Prepare soy crumbles following microwave instructions; transfer to medium bowl and stir in cauliflower, garlic, and beans until blended. Set aside.
Preheat oven to 375°F. Add to blender (or food processor): cashews with soaking water, lemon juice, nutritional yeast, Mexican seasoning, salt, and turmeric (if desired). Blend mixture until smooth and creamy. Transfer cashew sauce to medium saucepot on low heat. Bring to simmer 2–3 minutes, whisking continuously, until warm and begins to bubble and thicken. Reduce heat to low and keep warm.
Spread 1/2 cup enchilada sauce in the bottom of 13-x 9-inch baking dish. Microwave tortillas on HIGH 40 seconds to soften. Fill each tortilla with 1/3 cup bean mixture and 1tablespoon cashew sauce. Roll up tortilla around filling and arrange in single layer in baking dish, seam side down (should be tightly fit). Drizzle top of enchiladas with remaining enchilada sauce, and evenly pour remaining cashew sauce down center of enchiladas. Bake 20–25 minutes, until hot and bubbly.
Meanwhile, chop cilantro (1/2 cup). Top enchiladas with onion and cilantro.
