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Vegan Sauces for Enchiladas

Saturday, July 19, 2008

I made enchiladas the other day and I used three different sauces. I thought I'd post these separately because they have far more uses than just enchiladas. Both are vegan and both taste wonderful. Further proof that a vegan diet isn't deprived of anything!

Update: I used some of the Nacho Sauce ingredients to make Cheezy Quinoa and it made a great filling for tacos or nachos.



Nacho Cheese Sauce

Here's my rendition of nacho cheese sauce, based on one i found on recipezaar. It doesn't taste noochy like many vegan cheese sauces do. We eat it on everything from nachos & chili dogs to burritos and enchiladas. My daughter had it three times before she realized it was cheeseless. I usually double it and use a full can of pimentos and green chilis:

1/4 cup cashews
1 cup water
2 oz pimentos
2 tbs cornstarch
2 tbs nutritional yeast
1 tbs lemon juice
1/2 tsp salt
2 tbs canola oil
2 oz diced green chilies

Add cashews to a blender and pulse several times. Add the water, pimentos, corn starch, nutritional yeast, lemon juice and salt. Blend thoroughly. Add oil and blend again. Pour into a sauce pan, along with the diced green chilis. Bring to a boil and simmer until thickened. Makes about 2 cups.

8 (1/4 cup) Servings: 72 calories (6g fat, 4g carbs, 2g protein)

Creamy Avocado Dressing
1 avocado
1/2 cup almond milk (soy is ok)
1 1/2 tsp fresh lemon juice
1 tbs fresh lime juice
1/4 cup mayonnaise (vegan)
1 tbs shallots, minced
1 clove garlic, minced
1/2 tsp Tabasco Sauce
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
1 tbs cilantro, minced

This is great on salad (especially taco salad), as dip for corn chips or in place of guacamole. It has a citrus tang that perfectly complement the avocado and cilantro.

Mix the almond milk (preferrably warm) with 1 1/2 tsp lemon juice and set aside for a few minutes. Combine all ingredients, except the cilantro in a blender. Blend until smooth. Add the cilantro and plulse just to combine. Do not pure the cilantro. Pour into a serving container.

16 (2 tbs) servings: 49 cal (5g fat, 2g carbs, 1g protein)

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3 comments

  1. Yum. This looks great. Any chance you can post the recipe? You mentioned three sauces? And I'm wondering what's on the inside of the enchiladas? Thanks!

     
  2. Matt Says:
  3. The enchilada that I use is posted here:

    http://myveggiekitchen.blogspot.com/2009/02/enchilada-sauce.html

    I also have a black bean mole sauce posted here:

    http://myveggiekitchen.blogspot.com/2009/01/amazing-black-bean-mole.html

     
  4. Emily Says:
  5. Thanks so much for the enchilada ideas. I tried out a variation of my own last night and it was DELICIOUS. As a new vegan, I really enjoy your blog and often share your recipes with family and friends. My boyfriend and I are both vegan, and we appreciate veg recipes that are hearty and imaginative. Going vegan definitely doesn't mean you have to make sacrifices, and you demonstrate that superbly! Way to go!

     

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