vegan Creamy Enchilada Sauce

Creamy Enchilada Sauce, Vegan GlutenFree

Creamy Enchilada Sauce - Vegan, Vegetarian and Gluten Free. Mexican Recipes can now have this gluten-free enchilada sauce. I made it creamy to add more density to the sauce
Course Ingredient
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 144kcal
Author Healing Tomato



  • 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


Serving: 2g | Calories: 144kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Sodium: 663mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 3.3mg | Calcium: 22mg | Iron: 2.8mg