(Mexican) Enchilada Sauce (Vegan)

(Mexican) Enchilada Sauce (vegan)
(Dip/spread)
(Step-1)
Soak 1/2 cup cashew nuts for 2-3 hours then blend to a smooth paste.
Set aside

(Step-2)
-5 tomato ( boiled peeled skin)
-10 garlic cloves
-1/2 tsp freshly crushed black pepper
-5 soaked dry chilies (remove seeds)
-1/2 warm water
-1/2 tsp vinegar
-1/2 tsp sugar

-Pressure cook tomato garlic together, peel tomatoes skin
-grind:add cooked tomatoes, garlic soaked dry chilies, pepper, hot sauces.
-Add very little water and grind to smooth purée
-Set aside

(Step-3)
TOMATO & GARLIC ROUX
-3 tbsp olive oil
-3 tbsp plain flour/maida
-Fresh or dry -rosemary, thyme, basil leaves
-1/2 cup warm water
-3 tbsp tomato ketchup
-Cashew paste
-salt to taste

-Heat a pan add olive oil, add
-add flour stir and cook for 2-3 minutes very low flame
whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing.  This will eliminate any floury flavors. Allow to cook minute or two

-add fresh rosemary, thyme,basil leaves stir until fragrant, add Enchilada sauce (tomato purée sauce), tomato ketchup
-salt to taste
-add water simmer for 5-8 minutes
-Fish out herbs-thyme, rosemary, basil
-turn off the flame set aside
-Add cashew paste mix well
-Mix this sauce with Mexican beans salsa/ tortilla stuffing mixture/any backing dishes
-Enjoy!!!

Видео (Mexican) Enchilada Sauce (Vegan) канала Jen's Kitchen