Go Back
Vegan chipotle mayo.

Vegan Chipotle Mayo

Print Recipe
A 5-minute cashew mayo, perfect for dipping, drizzling, and spreading.
Course Appetizer, Dressing
Cuisine Mexican
Keyword 15 minute recipe, chipotle sauce, creamy vegan sauce, easy vegan mayo, easy vegan mayonnaise, healthy vegan mayo, healthy vegan mayonnaise, homemade vegan mayo, homemade vegan mayonnaise, vegan chipotle mayo, vegan chipotle sauce, vegan dip, vegan mayo, vegan mayonnaise
Prep Time 5 minutes
Total Time 5 minutes
Servings 24
Calories 27
Author carleigh

Equipment

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

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).

Nutrition

Serving: 1tbsp | Calories: 27kcal | Carbohydrates: 2.1g | Protein: 0.9g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 27.3mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 0.7g | Vitamin A: 20.8IU | Vitamin C: 1.2mg | Calcium: 9.6mg | Iron: 0.3mg