We are currently a dairy free household. I have done this on and off for some time since I feel better when I don’t eat any dairy. It makes me feel lighter, somehow. Sometimes we do cheat, though, and when we do, goat cheese is my favorite cheese to cheat with. For some reason, I feel as though it’s not quite as bad for us as cow’s milk cheeses are.
This cheese sauce was so rich and creamy. I made a lighter version of your regular ole’ cheese sauce by using vegan butter and vegetable broth instead of milk or cream. The broth I used was very rich and orange-y colored, so the sauce was kind of orange, too. But if you use a clear broth, it should come out much more light colored.
Enchilada casserole used to be one of those dinners I’d make when I didn’t know what else to make. Who doesn’t like enchiladas, right? And what’s better than layer upon layer of enchiladas? However, since we (mostly) stopped eating cheese, it’s been MIA. This night we decided it was time to have it again but made it a little healthier than when it was loaded with delicious, fat filled cheddar cheese.
What resulted was a totally new kind of enchilada casserole that was rich, creamy and entirely delicious. A total comfort food that I will make again any time I feel like indulging. This sauce would be great on nachos, too, as it stayed creamy even when it cooled. What would you use this sauce on?
Flour tortillas – cut into pieces
28oz can of your favorite enchilada sauce
1 large zucchini
1 large yellow squash
1 can black beans
1/2 large onion
Goat Cheese Sauce //
2 cups vegetable broth
2T vegan butter of choice
salt and pepper
Preheat oven to 350°
First, make the goat cheese sauce. Melt the butter in a sauce pan and whisk in the flour. Whisk frequently for the next few minutes so it doesn’t burn as you cook the raw taste out of the flour/butter mixture. Slowly whisk in the vegetable broth making sure to whisk out all of the lumps as you go. Bring to a simmer and let thicken for just a couple of minutes. It shouldn’t take very long to thicken. If it’s too thick for your liking, add a small amount more of vegetable broth at a time until it reaches the thickness you want. Turn off the heat and crumble in the chevre. Stir until the cheese is completely melted in. Season with salt and pepper to taste.
Dice the vegetables and saute in some oil until just soft. Rinse the can of black beans and add to the vegetables along with half the can of enchilada sauce. Bring to a simmer.
Spoon some of the extra enchilada sauce onto the bottom of a 9×13 casserole dish or whatever large casserole dish you have on hand. I’ve made this in a 9×13 cake pan as well. Line the bottom with pieces of tortilla, spoon a third of the vegetables on top, then spoon some goat cheese sauce on top of the vegetables. Continue layering in this fashion for another two layers. I ended up with some extra enchilada sauce, so don’t feel like you need to use it all.
Cover with foil and bake for 40 minutes until the edges are all bubbly. Let sit for 10-15 minutes to set a little before spooning out.
Value food and cheer and song