This is our favorite Mexican-inspired vegan enchilada sauce recipe! It's simple to prepare right on the stovetop, and made with a delicious seasoning blend. Perfect poured over a wide variety of enchiladas.
This is our favorite homemade enchilada sauce!
Making your own sauce allows you to control the ingredients and also leave out any additives and preservatives.
Plus it tastes so much better than the canned or packaged alternatives.
Please note: This is not an authentic red enchilada sauce recipe, but merely my own favorite stovetop version.
Ingredients for Enchilada Sauce
For this recipe you will whisk together in a medium saucepan or pot:
- Tomato paste
- All-purpose flour: For a gluten-free option, I like Bob's Red Mill gluten-free flour. This is what helps thicken the sauce.
- Ground cumin: Be sure all of your pantry spices are fresh (not expired) for best flavor in this sauce.
- Garlic powder
- Onion powder
- Chili powder: I use mild, but use your own favorite.
- Vegetable broth: Be sure to use low-sodium if desired.
- Olive oil: This is used to make the roux which thickens the sauce.
Customizing
Make it spicy: The sauce is mild if using mild chili powder. So if you like it spicy, stir in a dash of dry chipotle powder or cayenne pepper. You could also include chipotle peppers in adobo sauce.
Spices + seasoning: Change up the flavors how you see fit. My favorite variation is adding a half teaspoon of smoked paprika (or more to taste).
Oil-free version: I have not tested this recipe without oil yet, but will be sure to update when I do. If wanting to omit oil, I'd suggest simply adding all the other ingredients to the saucepan together (instead of using the oil to make the roux). Then simply heat and whisk until thickened.
Serving
Simmer up this sauce, then pour it on your favorite enchiladas. A few ideas include:
- Black Bean Spinach Enchiladas (pictured above)
- Protein Monster Vegan Enchiladas
- Easy Vegan Bean Enchiladas
- Vegetable Quinoa Enchiladas
- Black Bean Avocado Enchiladas
Create your own! Or make your own stacked/layered enchiladas with corn tortillas, black beans (or refried beans), cooked rice or other grain, sweet corn, vegan shredded cheese, onions, etc.
For more inspiration, also browse all sauce + seasoning recipes.
Vegan Enchilada Sauce
Ingredients
- 2 Tbsp. olive oil
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour (I use GF all-purpose)
- 2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. chili powder
- 3 cups vegetable broth
- Salt/pepper to taste
- Optional: 1/2 tsp. smoked paprika, dash of chipotle powder, etc.
Instructions
- In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder. (Or other spices of choice.)
- In a medium saucepan over medium heat, add olive oil.
- Once oil is hot, carefully add tomato paste and the bowl of flour/spices.
- Cook for 1 minute, whisking continuously. (It will form a very thick mixture - just go with it!)
- Slowly whisk in broth. Then increase heat and bring to a light boil.
- Once lightly boiling, reduce heat to medium-low. Let sauce lightly simmer for about 8 minutes (or until thickened) whisking occasionally to break up clumps.
- Salt/pepper to taste.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this easy vegan enchilada sauce recipe, also check out:
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more inspiration.
Patti says
This is one of the best sauce recipes I’ve come across. It may not be authentic but it’s delicious! I use New Mexico chili powder which makes a difference. Thank goodness for Amazon and the ability to get things shipped to northern Maine where there is no Mexican food! Thank you for the simplicity of this delicious recipe, I utilize it over and over and share with friends.
Kaitlin says
Hello Patti! So great to hear you're enjoying this sauce, and I love your tip with the New Mexico chili powder. Will keep an eye out for that. Thanks very much for sharing your kind and helpful feedback!
Tracie says
I've used this recipe SO MANY times! Thanks for making a great foundational base. We like things a bit more spicy so my current take on the spices are: 2 tsp cumin, 2 tsp chili Powder, 1/4-1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp pepper. Thanks!
Kaitlin says
Hi Tracie! That's fantastic. Love that you make it more spicy. Thanks for sharing your very kind and helpful feedback!
Alaina says
This was amazing, I have a ton of extra though. Could extra sauce be frozen?
Kaitlin says
Hello Alaina! So glad you enjoyed it. I've never tried freezing this sauce, but I think it would freeze well. (I'm guessing it would keep for no more than 3 months however.)
Tracie says
When I make enchiladas with this sauce, I freeze half the batch before baking. I add the sauce and cheese to top then freeze. I thaw for approx. 36 hours in the fridge before baking and it turns out great. No separating or flavor changes. Freezing the sauce alone will likely work well. Enjoy!
Patti says
Fast, easy and tasty! I do use more chili powder than called for and I use New Mexico chili powder just because it has the best flavor. Great recipe, thank you!
Kaitlin says
Great to hear, Patti! And fantastic tip with the New Mexico chili powder. Will try that next time - thank you!
Jess says
Easy & tasty! My new go-to enchilada sauce!
Kaitlin says
Great to hear!
Dawn says
Can’t wait to try this! May I use beef broth instead of vegetable?
Kaitlin McGinn says
Hi Dawn! I haven't personally tried that (we're vegan so only use plant-based broths) but I imagine any type of broth would work!
Arlaux says
Is there a way to use tomato sauce instead of paste with this recipe?
Kaitlin McGinn says
Hi! I haven't tested that with this recipe, but my best guess would be:
-Use 1/2 cup tomato sauce in place of 1/4 cup tomato paste
-Then slightly decrease the amount of vegetable broth by about 1/4 cup to compensate
Would love to hear if you give it a go!
Fawn says
Wow I tried this because I didn’t want to drive an hour into town to get the canned stuff. LOL. Wow was I surprised my whole family kept commenting on how good the enchiladas were this time. That what ever I did different write it down and do it again. Yep I’ll be making my own sauce from here on out.
Kaitlin McGinn says
So great to hear!
Luna says
Wonderful! Have made this twice and will keep making it. Didn't have any vegetable broth so used water & tiny bit of tamari in addition to the salt and pepper. Added a little ancho pepper powder, but as you mentioned, this is so amenable to little additions here and there and none are necessary. Delicious! Far better than any store-bought kind I've ever had and the enchilada sauce - hater in the house likes this a lot!
Kaitlin says
Excellent to hear, Luna! Thanks so much for your helpful feedback and sharing your wonderful substitutions. So glad you're enjoying it!
Ange says
Absolutely love this sauce. Way better than the canned stuff! Mine too gets a little clumpy when I put flour mixture in, I whisk but it continues to clump. Once I add in the broth and turn up the heat, whisk a little more, it all combines.
Cyndi Evans says
I've been using this recipe, changing up a few ingredients as my fridge/pantry allows. Like roasted garlic, beef or vegetable stock, and some fresh lime juice and zest. I will never buy enchilada sauce again. It's easy, fast, less expensive and tastes better than store bought. My only suggestion is to make a roux with the olive oil and butter, combine stock, paste and spices then whisk it into the roux. You won't have any lumps or sticking. So glad I found it! Thanks
Kaitlin | The Garden Grazer says
Hi Cyndi! Thanks for sharing!
Chris Dahl says
Just made it. Awesome! Thanks
Kaitlin | The Garden Grazer says
Fantastic! Thank you for sharing.
Tracy Souder says
This is the BEST! I've stopped buying sauce from the stores cause they are all pretty awful, this is just like restaurant enchilada sauce. Thank you
Kaitlin | The Garden Grazer says
So great to hear!
NBenson says
Great recipe! Have you ever tried canning it? A few summers back I made a different enchilada sauce recipe and it canned well. I assume I could can as I would any other sauce with tomatoes?
Kaitlin | The Garden Grazer says
What a great idea! I've never tried canning this before, so I'm not sure how it would do. Would love to hear if you give it a go!
JBerens says
Would my kids be able to eat this? They don't like anything spicy.
Kaitlin | The Garden Grazer says
Hi! This recipe is mild as written, so it should be okay for kids (my daughter really enjoys it).
Hannah Waterloo says
This looks fantastic! Do you think it's possible to freeze some of the sauce for quick dinners?
Kaitlin | The Garden Grazer says
Hi Hannah! I haven't personally tried freezing this yet, but a reader of mine did and left these instructions on reheating: "Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan - whisking helped keep it smooth." Hope that helps!
Anonymous says
I made this tonight for some roasted vegetable enchiladas. I added a couple of minced chiles, a clove of minced garlic, a pinch of brown sugar, and a small handful of cheddar cheese to thicken it up. It was wonderful! I never knew how easy enchilada sauce was to make!
Kaitlin | The Garden Grazer says
Sounds so great! Thank you for sharing!
lmckeel says
How many ounces does this recipe make? I want to use this recipe for some slow cooked tostadas and the recipe calls for 20 ounces. Thanks!
Kaitlin | The Garden Grazer says
Hi! This is somewhere in the vicinity of 24 oz. so it should be just about perfect (with a little extra just in case!) Hope you enjoy.
Merry says
I want to substitute corn starch for the flour (we are wheat free) Do you suppose it would be equal amounts?
Kaitlin | The Garden Grazer says
Hi Merry! Use only half as much corn starch (1/8 cup) in place of the flour, and mix it with a little water before adding. I use Bob's Red Mill all-purpose gluten free flour with success if you have any of that!
Mary Johnson says
Yum! This sauce is delicious! Much better than the canned stuff. I added a little smoked paprika and cayenne and the family loved it. My little ones who love to "help" me cook even tried licking the pan! Lol thanks for posting. This one is going in my recipe box.
Kaitlin | The Garden Grazer says
Hi Mary! Glad you and your little ones loved it. Thanks for sharing!
Anonymous says
Fantastic recipe! Thank you, Do you think I can make a large batch and freeze it? Have you ever tried that?
Kaitlin | The Garden Grazer says
Hi! I haven't personally tried freezing it yet, but a reader of mine has and here was her comment:
"I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan - whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked @ 400, covered for 30 minutes and uncovered for 15 minutes." Hope that helps!
Anonymous says
OOOOH MY GOODNESS. Just made my first ever homemade enchiladas. Checked out this recipe of yours and, boom baby, this is the business. I never leave comments but I had to thank you for this so simple recipe. I will never order this at a resturant again.
Kaitlin | The Garden Grazer says
Haha, so great! Congrats on your first homemade enchiladas. Glad they worked out for you!
Anonymous says
could you possible substitute the olive oil for veg. oil?
Kaitlin | The Garden Grazer says
Sure!
Anonymous says
My sauce got lumpy with the flour and very thick. What did I do wrong?
Kaitlin | The Garden Grazer says
Oh no! Did you be sure to whisk it well enough?
Jess says
This is seriously the BEST sauce ever. I had stopped making enchiladas when I ditched processed foods because I could never make it taste the way the canned stuff tastes. This? Tastes even better. I love it!! THANK YOU!
Kaitlin | The Garden Grazer says
So great to hear! Thank you!