It is always hard to find gluten-free creamy enchilada sauce. It is very easy to make a creamy enchilada sauce that is vegan and gluten-free
It is the season for the color orange.
That is why I love Halloween. The brightness of the color is a perfect fit for the day of the dead.
Until a week ago, I didn’t realize that Enchilada sauce is not gluten-free. The things I learn on a daily basis because of my food blog are astonishing. Someday, I might write a book.
What a boring book that would be!
Now that I am not writing the book, let us talk about the making of this sauce.
The challenge with vegan is the creamy part. How do I make it creamy without using cream?
Instead of the usual red sauce, I decided to go the creamy enchilada sauce route. Gluten-free was not enough of a challenge, so, I decided to make it vegan also.
Coconut milk is the best substitute for cream in any vegan meals. That is one of the things I have learned as a food blogger.
It also doesn’t add the heaviness and bad fats of cream, so, I don’t feel guilty if I get a third helping of it.
That recipe will be on my blog next week and I hope you will like it as much as I did.
For the flour, I used gluten-free flour which is fairly inexpensive. Ever since I discovered this gluten-free flour, I have put it in so many foods just to test it and it has passed every one of the tests. I even made some naan with it and it turned out great.
What is your favorite way to use coconut milk?
Creamy Enchilada Sauce, Vegan GlutenFree
- 1 cup coconut milk divided into 2 equal parts
- 2 Tbsp gluten-free flour
- 1 tsp cumin powder
- 1 tsp dried oregano
- 1 tsp red chili powder (optional)
- 2 Tbsp tomato paste
- 1 tsp salt
- 1 tsp extra virgin olive oil
- 2 tsp lemon juice
- In a medium sauce pan, add the oil and heat for 30 seconds
- Add the gluten-free flour slowly while stirring constantly until blended
- Add the cumin powder, oregano, salt and red chili powder
- Stir until all the dried spices have blended
- Add the lemon juice and stir.
- Add one part of the coconut milk and continue stirring
- When the coconut milk has blended, add the remainder of the coconut milk
- Keep stirring well. It is natural to see some lumps, so, keep stirring
- Stir until all blended and has a creamy consistency
- For better results, put it in a food processor and use the pulse setting until all lumps have dissolved
- Remove from the blender and serve over enchilada