This White Enchilada Sauce is so delicious, versatile and perfect for enchiladas, with tortilla chips, rice bowls or over soups. No one would ever know it is vegan and so easy to make.
As you guys know, I’m all about sauces that make any meal go to the next level.
Among my favorites are my Lemon Pasta Sauce or the Satay Sauce in under 5 minutes. Super delicious. If you haven’t tried them yet, get over there now and do it.
If you are looking for more sauce ideas, feel free to use search bar. Type “sauce” and get more ideas in no time.
What you need for this White Enchilada Sauce recipe
- almond milk
- cornstarch
- vegan butter
- garlic powder
- nutritional yeast
- jalapenos + brine
How to make White Enchilada Sauce
In a pot or casserole, melt vegan butter. Add garlic and fry it for around 2 minutes.
Add cornstarch, plant milk, jalapeno brine, nutritional yeast and stir until the sauce thickens. Finally mix in sliced jalapenos.
Serve over enchiladas or use as dipping sauce. Great for dinner, lunch or as a midnight snack.
Tips for variations and meal prep
If you’re sensitive to heat, use less jalapenos or ditch them completely. Skip the brine or adjust to your preferences.
Can I made it in advance? Yes, definitely. If you make this in advance you can eat within 3 days, if stored in the fridge.
If you give this White Enchilada Sauce a try, snap a picture tag me on Instagram or Facebook.
Love seeing all your remakes.
Cheers, Florian.
White Enchilada Sauce
This White Enchilada Sauce is so delicious, versatile and perfect for enchiladas, with tortilla chips, rice bowls or over soups. No one would ever know it is vegan and so easy to make.
Ingredients
- 4 Tbs vegan Butter
- 3 cups almond milk
- 2 Tbs garlic powder
- 3 Tbs nutritional yeast
- 1/4 cup jalapenos + 1 Tbs brine
- 3 Tbs cornstarch
- salt, pepper to taste
Instructions
- In a pot or casserole, melt vegan butter. Add garlic and fry it for around 2 minutes.
- Add cornstarch, plant milk, jalapeno brine, nutritional yeast and stir until the sauce thickens. Finally mix in sliced jalapenos.
Nutrition Information:
Yield: 8 Serving Size: 2 TbsAmount Per Serving: Calories: 80Total Fat: 6.9gSaturated Fat: 3.7gTrans Fat: 0gUnsaturated Fat: 2.5gCholesterol: 0mgSodium: 49.1mgCarbohydrates: 3gFiber: 0.2gSugar: 2.6gProtein: 0.5g
Phyllis
Monday 18th of April 2022
What could i use in place of the Vegan Butter? This looks so good,but i dont do Butter.
Florian
Monday 18th of April 2022
Hi Phyllis! The butter is really an ingredient what makes the sauce so over the top amazing. I think your best bet will be oil, but the the result will be a bit different. Let me know what you think.
TC
Monday 24th of May 2021
I have an intolerance to nutritional yeast but this recipe sounds sooo good! Is there a vegan cheese I could use instead? If so, how much?
Florian
Monday 24th of May 2021
Hi there! Any vegan cheese you like, 3 tbs. Hope that helps.
Holly Leach
Wednesday 23rd of December 2020
I added a couple of jal slices and blended them INTO the sauce , with an immersion blender. Then I used the rest as the recipe required. It was good that night, but the next day?!? AMAZING. THANKS.
Florian
Wednesday 23rd of December 2020
Thanks for your amazing feedback and making it, Holly! Would you mind leaving a star rating with your feedback? This is super helpful for other readers. Thank you so much.
Heidi Pafford
Monday 27th of July 2020
Thank you so much for this recipe! My husband was complaining of heartburn when I made the red enchilada sauce so this is a real game changer. I can't wait to try this!! I have been looking for this recipe for a long time!! Heidi P.
Debbie Eberhart
Sunday 7th of June 2020
Absolutely the BEST sauce ever !! I just made it and used it over an enchilada ! Love !!!
Florian
Sunday 7th of June 2020
Thanks a bunch for your amazing feedback and making it, Debbie! So happy to hear it was such a big hit. I hope you'll find lots of more recipes to try.