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Creamy Enchilada Sauce, Vegan GlutenFree
Rini
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
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Ingredient
Cuisine
American
Servings
4
servings
Calories
144
kcal
Ingredients
1x
2x
3x
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
Nutrition
Serving:
2
g
Calories:
144
kcal
Carbohydrates:
6
g
Protein:
2
g
Fat:
13
g
Saturated Fat:
10
g
Sodium:
663
mg
Potassium:
227
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
320
IU
Vitamin C:
3.3
mg
Calcium:
22
mg
Iron:
2.8
mg
Keyword
can you make gluten-free enchilada sauce?
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how it was!