Vegan Chipotle Mayo

5 from 2 votes

This vegan chipotle mayo is whipped up within 10 minutes and is SO delicious. Slightly smoky with just the perfect tang, this sauce is great drizzled over tacos, enchiladas, stuffed in burritos or delicious simply served with french fries.

Prep Time10

Total Time10

Course: condiment, Dip, Sauce

Cuisine: Mexican inspired, southwestern

Keyword: dairy-free, healthy, oil-free, spicy, Vegan

Servings: servings

Calories: 194kcal

Author: Jessica Laroche

Ingredients

1 cup raw cashews soaked or boiled
½ cup water
4 tbsp lime juice lemon juice works too
1 clove garlic
2 canned chipotle peppers in adobo sauce + 1 ½ tbsp of the adobo sauce from the can
½ tsp chili powder
½ tsp smoked paprika optional, for extra smoky flavor
¾ tsp salt

Instructions

To prepare the cashews, you can either soak them in cold water overnight (or at least for 2 hours) or boil them for 5-20 minutes. This will help soften them and make them more blend-able. Then, drain well.
Blend all of the sauce ingredients until very smooth. Taste and adjust the seasoning (salt, spices, etc).
Serve in burgers, sandwiches, enchiladas, tacos, burritos or as a dipping sauce. Store in the fridge for up to 5 days.

Video

Notes

Chipotle peppers are spicy, so start with 2 peppers (or even just one) and add more if you want a higher heat level. I used chipotle peppers in adobo sauce from la costena.
You can also use dried chipotle powder. Start with about ¼ tsp, then work your way up as you taste.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition