Vegan Chipotle Mayo (Oil-Free & Soy-Free)
Take any dish to the next level with this Vegan Chipotle Mayo. It's creamy and delicious, with a spicy kick that can't be beat! Perfect for pairing with tacos, French fries, roasted veggies, and more.
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small sauce pot
high speed blender
raw, unsalted cashews
lime (or lemon) juice
chipotle in adobo
Either soak the cashews in a bowl of water overnight or place the cahsews in a small sauce pot, cover with water, and boil for ten minutes. Drain and rinse the cashews.
Peel the garlic cloves.
Add the drained cashews, peeled garlic, and all of the other ingredients to a high-speed blender. Blend until smooth (30 seconds to 1 minute).
Taste and adjust seasonings if necessary. Serve and enjoy! Store in an airtight jar or container up to one week in the refrigerator or up to 3 months in the freezer.
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If you only have salted cashews, omit the added salt.
Start with 1 tablespoon chipotle in adobo. You can add more if you want it to be spicer.
If you don't have chipotle in adobo you can try using chipotle powder or chili powder.
If you want to make this nut-free you can use sunflower seeds or silken tofu. See notes in blog post.
vegan aioli, vegan chipotle mayo, vegan mayo
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Recipe by www.nosweatvegan.com