Two Sauces – Enchilada & Queso

I adapted these two recipes out of The Happy Herbivore Cookbook. I have tried making various enchilada sauces, this has been my favorite overall…I’d say the cocoa and broth make the difference. It makes plenty, more than enough for an enchilada casserole. The vegan queso I was wondering about…would it be good? Lets say I have had quite a few stinkers, it is often too heavy if made with raw cashews. This one works as well. Great on top of casseroles, even better as a dip for chips.

Vegan Queso Dip (Adapted from page 263)


  • 1/3 cup Large Flake Nutritional Yeast
  • 2 Tbsp white whole wheat flour
  • 1 Tbsp onion powder (not onion salt)
  • 1 tsp granulated garlic
  • ½ tsp ground cumin
  • ¼ tsp paprika
  • ¼ tsp chili powder
  • ¼ tsp fine sea salt
  • 1 cup unsweetened almond milk


Whisk the dry ingredients together in a small saucepan, add the milk and continue whisking until smooth. Bring to a boil over medium heat, whisking often until thick.

Serve immediately.

Enchilada Sauce (Adapted from page 260)


  • 2 Tbsp white whole wheat flour
  • 2 Tbsp chili powder
  • 1 tsp unsweetened cocoa powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp granulated garlic
  • 2 cups mushroom broth (called for vegetable broth)
  • 8 ounce can tomato sauce


Add the dry ingredients to a medium saucepan, whisk together. Slowly add ¼ cup of the broth, whisk smooth. Whisk in the remaining broth and 1 cup water. Bring to a boil over medium heat, whisking often. Add in the tomato sauce, cook for a couple of minutes to thicken slightly.

Take off the heat and let cool a bit before using or store in the refrigerator.

Makes 4 cups sauce.




  1. That queso dip looks amaze balls! Love all thinks Mexican. 😀

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