Gluten Free, Dairy Free, Soy Free, Vegan & Paleo Option
This velvety smooth, mild red enchilada sauce boasts a savory blend of spices with a hint of sweetness from fresh vegetables all simmered in a sweet, acidic tomato sauce. It is vegan, contains no gluten, dairy, refined sugars, or artificial ingredients and has a paleo option.
Why I Love This Recipe
Perfect to liven up any Mexican inspired dish, Gluten Free Enchilada Sauce can be served smooth or chunky and is loaded with savory, earthy flavor! Use this thick, luscious sauce to coat a pan of enchiladas or for a yummy spin on weeknight meatballs, chicken, or seafood.
This red sauce is also quick and easy to make! The earthy richness in this dish comes from a delicious spice blend that is sautéed in oil to create a bold, intense flavor giving this recipe an authentic taste. A sautéed red bell pepper adds a hint of sweetness which is balanced by the acidic tomato sauce to create an irresistible bite!
Paleo friendly version
To make Gluten Free Enchilada Sauce paleo friendly, use ghee in place of dairy free butter.
If you don't need this recipe to be vegetarian or vegan friendly, you may substitute chicken broth for vegetable broth.
Smooth vs. chunky texture
While you can serve it immediately with a chunky texture, I prefer a very smooth texture for this sauce. To achieve this use either a blender, food processor, or immersion blender. If using a blender or food processor, allow the sauce to cool to room temperature first. Blending this way takes about 30 seconds. Or, if you have an immersion blender you can use it to blend the warm sauce directly in the skillet. However, since it's a smaller blade it takes several minutes to get the sauce smooth.
What is nutritional yeast?
Furthermore, nutritional yeast has a nutty, savory flavor that can be used in dairy free sauces to impart a cheese-like flavor. It's also super healthy! It is abundant in vitamins, minerals, and protein. This is the brand of nutritional yeast I use most often.
Types of dairy free butter
Finally, it can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, so it is a no go for those of you with nut allergies. Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it’s important to note they both do contain soy and/or legume products.
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📖 Recipe
Gluten Free Enchilada Sauce {Dairy Free, Vegan, Paleo Option}
Equipment
- measuring cups and spoons
- 1 Large deep skillet
- 1 wooden or silicone spoon
- 1 blender, immersion blender, or food processor
Ingredients
- 2 tablespoon dairy free butter* use ghee for paleo version
- 1 large onion small diced
- 1 medium red bell pepper small diced
Spice Blend
- 2 teaspoon nutritional yeast
- 2 teaspoon salt plus extra pinches to soften veggies
- 1½ teaspoon chili powder
- 1 teaspoon cumin
- 1 tsp paprika
- ½ teaspoon granulated garlic powder
- ½ teaspoon onion powder
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ⅛ teaspoon celery seeds
- 4 cloves garlic minced
Turn It Into Sauce!
- 1 tablespoon + 1 tsp cassava flour
- 2 cups vegetable broth** divided
- 3 8 oz cans tomato sauce
- 1 cup water
Instructions
- Add dairy free butter (or ghee) in a large deep skillet over MEDIUM heat. When butter is fully melted and a little bubbly, add diced onion, red bell pepper, and 2 pinches of salt. Sauté stirring occasionally until very soft, about 3-5 minutes.
- Add spice blend: nutritional yeast, salt, chili powder, cumin, paprika, garlic powder, onion powder, turmeric, black pepper, celery seed, and minced garlic. Sauté stirring frequently until fragrant, about 30 seconds.
- Sprinkle evenly with cassava flour and sauté stirring constantly until flour is incorporated and a thick paste is formed.
- Add ½ cup vegetable broth a little at a time while whisking constantly to keep the mixture smooth. When broth is fully incorporated and a thinner paste is formed, add the remaining vegetable broth slowly. Continue whisking constantly until mixture is smooth.
- Add tomato sauce and water. Mix until fully incorporated.
- Bring to a boil and reduce heat to MEDIUM-LOW. Simmer uncovered until reduced by about ⅓. Remove from heat.
- For a smoother sauce, allow to cool to room temperature and add to a blender. Blend until fully smooth. **
- Use immediately in your favorite recipes or store in the refrigerator in an airtight container up to 7 days.
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