Vegan Chipotle Mayo
Get ready for a smoky, creamy, and slightly spicy vegan chipotle mayo. Ready in minutes and perfect for sandwiches, tacos, and bowls!
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Why You’ll Love This Recipe
- This vegan chipotle mayo is obviously egg-free, which is great for anyone with an allergy.
- Store-bought vegan mayo can be inaccessible to some people, depending on location or price point. This recipe is easy and features common ingredients.
- Lots of versatility! I love to add this vegan chipotle mayo to sandwiches, wraps, salad bowls, and more.
- The rich, creamy texture of cashews is the perfect canvas for chipotle spice.
- Quick and easy – just combine the ingredients in a blender and enjoy!
Key Ingredients
- Cashews are a great way to create a creamy base in a vegan recipe without eggs or dairy.
- Chipotle peppers in adobo add a smoky quality and bring the heat! You can adjust the quantity based on preference and spice tolerance.
- Lime juice balances the flavor, cutting through the richness of cashews and highlighting the chipotle chilies.
- Plant-based milk helps the blending process.
Hack It!
- Nut allergy? Swap cashews for sunflower seeds or silken tofu.
- You can use any plant-based milk alternative (almond, oat, soy) or even use water.
- Adjust the level of spice and salt to your liking. Don’t be afraid to taste and season again!
- You may add extra liquid (vegan milk or adobo) for a thinner consistency if you plan to use this as a dressing. As a dip or sandwich spread, I’d recommend going for a thicker, more creamy texture.
- If you forgot to soak your cashews, boil them for 10 minutes to soften.
How to Make Vegan Chipotle Mayo
Step 1: Add cashews, vegan milk, maple syrup, lime juice, chipotle in adobo, and salt to a high-speed blender.
Step 2: Blend until the texture is smooth and consistent.
Frequently Asked Questions
Store in an airtight container in the fridge for up to 5 days.
You can! Freeze in small portions and thaw as needed. You can also add these vegan chipotle mayo ice cubes to soups and sauces.
Drizzle on tacos, spread on sandwiches, dip fries in it – you name it!
More Plant-Based Sauces
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The Recipe: Vegan Chipotle Mayo
Ingredients
- ¾ cup cashews, soaked overnight or boiled for 10 min
- ½ cup plant-based milk
- ¼ tsp sea salt
- 1 tsp maple syrup
- 1 lime, juiced
- 2 chipotle peppers in adobo, plus 1 tsp adobo sauce, adjust to taste
Equipment
Instructions
- Blend all of the listed ingredients until smooth. Add extra liquid to thin, as needed.
Notes
-
- Nut allergy? Swap cashews for sunflower seeds or silken tofu.
-
- You can use any plant-based milk alternative (almond, oat, soy) or even use water.
-
- Adjust the level of spice and salt to your liking. Don’t be afraid to taste and season again!
-
- You may add extra liquid (vegan milk or adobo) for a thinner consistency if you plan to use this as a dressing. As a dip or sandwich spread, I’d recommend going for a thicker, more creamy texture.
-
- If you forgot to soak your cashews, boil them for 10 minutes to soften.
- This recipe yields about 1½ cups of dressing (24 servings of 1 tbsp).