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.
Equipment
small sauce pot
high speed blender
Ingredients
- 1 cup raw, unsalted cashews
- ¾ cup water
- 2 tablespoon nutritional yeast
- 1 ½ teaspoon lime (or lemon) juice
- 2 cloves garlic (peeled)
- 1 tablespoon chipotle in adobo (see note)
- ¼ teaspoon sea salt (optional)
Instructions
- 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.
Notes
- 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.
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!