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Blender Gluten-Free Enchilada Sauce

This no-cook gluten-free red enchilada sauce comes together start to finish in a blender. 5 ingredients, 10 minutes – and done! It’s the perfect healthy dairy-free alternative to store bought sauces, and you won’t have to dirty another pan or add time to your dinner prep to make it. This red sauce is adapted from the Succotash Enchilada recipe in my cookbook CARBIVORE!
Cuisine Mexican
Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword Sauce
Prep Time 10 minutes
Servings 4 cups sauce
Author Phoebe Lapine

Ingredients

  • 1/3 cup raw unsalted cashews
  • 24 ounces marinara or tomato sauce about 3 cups
  • 2 scallions roughly chopped
  • 1 jalapeño seeded
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon sea salt

Instructions

  • Bring a kettle of water to a boil. Place the cashews in a high-speed blender and cover with 2⁄3 cup boiling water. Set aside for 5 to 10 minutes.
  • Pour the tomato sauce into the blender with the cashews and add the scallions, jalapeño, cumin, chili powder, and salt. Puree until smooth, creamy, and orange in hue. Taste for seasoning, and add more salt, as needed.
  • Use the sauce in these gluten-free chicken enchiladas or the vegetarian succotash enchiladas from CARBIVORE!

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