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.
Coconut milk is so delicious and versatile. I have used it in pasta sauces, dumpling soup, cobbler, pancakes, coconut rice and even creamy penne pasta.
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.
This creamy enchilada sauce is perfect for vegetarian enchiladas. I have tried it with a mini sweet pepper recipe and the results were delicious.
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
Ingredients
- 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
Instructions
- 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
Kristen says
October 20, 2014 at 10:13 PMThat’s Crazy how gluten-free Enchilada sauce is IMPOSSIBLE to find! I was looking all over for it this summer. I will have to try this!
Healing Tomato says
October 21, 2014 at 3:24 PMThank you, Kristen. I tried looking for it in my grocery store and couldn’t find it either.
Serena | Serena Bakes Simply From Scratch says
October 20, 2014 at 3:03 PMI love how creamy this enchilada sauce is! I never buy the store bought stuff it just doesn’t compare!
Healing Tomato says
October 21, 2014 at 3:26 PMThank you, Serena. Homemade is so much better tasting and cheaper.
Debi @ Life Currents says
October 20, 2014 at 12:27 PMYour creamy enchilada sauce looks great. I like the creaminess of it. I always make my own enchilada sauce now (always have a jar on the fridge). I use potato starch in mine to keep it GF.
Healing Tomato says
October 21, 2014 at 3:26 PMThank you, Debi. I haven’t tried potato starch, but, I will try it with that next time.
Sandi says
October 20, 2014 at 10:37 AMYay!! Thank you for making this one gluten free!! My kids love enchiladas and this sauce sounds perfect. Beautiful photos.
Healing Tomato says
October 21, 2014 at 3:27 PMThank you, Sandi. I know kids love this sauce.
Kathrin @ Ginger, Lemon & Spice says
October 20, 2014 at 6:44 AMI love that this sauce is made with coconut milk!!
Healing Tomato says
October 21, 2014 at 3:28 PMThank you, Kathrin
[email protected] easy as Apple Pie says
October 20, 2014 at 4:42 AMThis enchilada sauce looks so delicious! Great recipe!!!
Healing Tomato says
October 21, 2014 at 3:28 PMThank you, Elena.
Jessica (Savory Experiments) says
October 19, 2014 at 10:07 PMI was wondering why yours was lighter in color than mine and then I saw coconut milk. Interesting flavor combo, I certainly want to try it out!
Healing Tomato says
October 21, 2014 at 3:30 PMThank you, Jessica. Coconut milk made all the difference. It gave it a perfect creaminess.
Tara says
October 19, 2014 at 3:02 PMWhat a great looking enchilada sauce, I just love this!!
Healing Tomato says
October 19, 2014 at 3:10 PMThank you, Tara
Becky says
October 19, 2014 at 10:38 AMWhat a great alternative to the store-bought sauces and much healthier!! Thanks for sharing!!
Healing Tomato says
October 19, 2014 at 3:02 PMThank you, Becky
Jessica @ Sprinkle Some Sugar says
October 19, 2014 at 7:39 AMMmmm, this sounds awesome. LOVE enchiladas and making homemade sauce. I may have to try this recipe for my vegan friends!
Healing Tomato says
October 19, 2014 at 3:04 PMThank you, Jessica
Joanne T Ferguson says
October 18, 2014 at 11:16 PMG’day Your sauce sounds great and very healthy!
Cheers! Joanne
Healing Tomato says
October 19, 2014 at 3:02 PMThank you, Joanne.
[email protected] says
October 18, 2014 at 6:31 PMThat has to be the prettiest enchilada sauce I’ve ever seen and I bet it tastes amazing too. Loving the coconut milk.
Healing Tomato says
October 19, 2014 at 3:03 PMThank you, Janette
Mary says
October 18, 2014 at 6:05 PMI had no idea enchilada sauce had gluten…who knew? Thanks for letting me know! I can’t wait to give your’s a try!
Healing Tomato says
October 19, 2014 at 3:04 PMThank you, Mary. I learn something new everyday.