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.
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
- 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.
Love seeing all your remakes.
- 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
- 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 Tbs
Amount 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