Vegan Sour Cream and Enchilada Sauce

To add to our Mexican theme, we show you how to make our spin on a delicious vegan cashew sour cream and enchilada sauce.

Ingredients

For the vegan sour cream
Cashew 1 Cup (16 tbs)
Water 1/2 , divided
Juice of lemon 1
Cumin 1 Teaspoon
Ground mustard powder 1 Teaspoon
Pink himalayan salt 1 Teaspoon
For the enchilada sauce
Tomatoes 6 , diced (5
Dried chipotle chili 2 , deseeded
Ancho chili 1 , deseeded
Red hot chili pepper 2 , deseeded
Vinegar 2 1/2 Tablespoon
Pink himalayan salt 2 1/2 Teaspoon , divided (1 1/2 + 1 teaspoon)
Water 1/2 Cup (8 tbs) , as needed
Coconut palm sugar 2 Tablespoon
Garlic powder 2 Teaspoon

Directions

FOR THE VEGAN SOUR CREAM

MAKING

In a high speed blender, add in the cashew and 1/4th cup of water. Blend for a few seconds.

Season with juice of lemon, cumin, ground mustard powder and pink Himalayan salt. Gradually add in the water and blend until smooth.

SERVING

Serve with some tacos.

FOR THE ENCHILADA SAUCE

MAKING

In a saucepan, add in the tomatoes and cook for 15 minutes on medium heat.

Add in the dried chipotle chili, ancho chili, red hot chili pepper, vinegar and 1 teaspoon of pink Himalayan salt. Cook for 10 – 15 minutes until tomatoes are tender.

Scrape out the mixture into a high speed blender and add the water. Blend until smooth.

Take out the sauce in a large bowl and season with remaining salt, coconut palm sugar and garlic powder. Mix well.

SERVING

Serve with some burritos.

Recipe Summary

Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 112Calories from Fat 52

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 343 mg14.29%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet