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Gluten Free Enchilada Sauce being scooped from a wide mouth mason jar surrounded by onion, bell pepper, and garlic.

Gluten Free Enchilada Sauce {Dairy Free, Vegan, Paleo Option}

Katie AdamsKatie Adams
This quick and easy red enchilada sauce is savory and smoky with a hint of sweetness from a blend of healthy spices and vegetables.
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling & Blending Time 10 minutes
Total Time 35 minutes
Course Sauce, Seasoning
Cuisine Mexican
Servings 5 cups
Calories 112 kcal

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.
    Vegetables and spices being cooked in a skillet.
  • 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.
    Gluten free enchilada sauce in a skillet.
  • 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.
    Gluten Free Enchilada Sauce in a wide mouth mason jar surrounded by onion, bell pepper, and garlic.

Notes

*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.
**You may substitute chicken broth if you don't need this to be vegetarian/vegan. 
***You can also blend in a food processor. If you have an immersion blender you can use it to blend warm sauce directly in the skillet. Or, don't blend it at all and serve chunky if that's your preference!

Nutrition

Serving: 1cupCalories: 112kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1628mgPotassium: 566mgFiber: 4gSugar: 8gVitamin A: 1716IUVitamin C: 43mgCalcium: 44mgIron: 2mg
Keyword easy, nutritional yeast, quick
Tried this recipe?Let us know how it was!