VEGAN CHIPOTLE SAUCE

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This vegan chipotle sauce is so easy to make and once you taste it, it will be a favourite forever!

It’s wonderful as a sauce to drizzle over your vegan tacos or top your vegan burgers but it’s also so good as a dip for tortilla chips or fries.

It’s really versatile and you can also make it as thick or as thin as you prefer. It’s mildly spicy from the chipotle peppers but you can definitely also spice it up more if you prefer it really spicy.

And if you love this sauce then you’ll also love our vegan queso and vegan nacho cheese.

WHAT GOES IN CHIPOTLE SAUCE:

INGREDIENT NOTES

  • Chipotle peppers in adobo sauce – you can use canned or jarred chipotle peppers in adobo sauce and you’ll use both the peppers and the sauce in this recipe. It creates the sweet and spicy, smoky flavor for this sauce.
  • Nutritional yeast – is a great flavor addition to this sauce, but you can omit it if you need to.
  • Raw cashews – form the base of this sauce. You don’t need to soak the cashews first if you have a high speed blender.
  • Almond milk – makes this sauce extra creamy. You can switch it up for a different plant milk or even water. Use less if you want a thicker sauce.

Ingredients

  • 1 cup Raw Cashews (150g).         
  • ½ cup Almond Milk (120ml)
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Vegan Mayonnaise (60g)
  • 1 Tbsp Nutritional Yeast
  • ¼ tsp Sea Salt
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Onion Powder
  • ¼ tsp Smoked Paprika
  • 1 Tbsp Olive Oil
  • 1 Tbsp Maple Syrup
  • 2 Whole Chipotle Peppers in Adobo Sauce plus 1 tsp of Adobo Sauce
  • 1 Clove Garlic

Instructions

  • Add all the ingredients to the blender jug and blend until very smooth.
  • Pour the sauce out into a bowl or jar and serve immediately or store it in the fridge to use later.

Notes

  1. Cashews. You don’t need to soak your cashews if you have a high speed blender as this sauce is very ‘saucy’ so blends quite easily. However, if your blender is a weak model and you know it will struggle then feel free to soak your cashews for 15 minutes in hot water first. Add the cashews to a bowl, pour over boiling hot water from the kettle and leave them to soak for 15 minutes, then drain and rinse.
  2. Almond milk – makes this sauce extra creamy. You can switch it up for a different plant milk or even water. Use less if you want a thicker sauce.
  3. Nutritional yeast – is a great flavor addition to this sauce, but you can omit it if you need to.
  4. Chipotle peppers in adobo sauce – you can use canned or jarred chipotle peppers in adobo sauce and you’ll use both the peppers and the sauce in this recipe. It creates the sweet and spicy, smoky flavor for this sauce.
  5. Make it extra spicy. Feel free to spice it up if you want a spicier sauce. Add an extra chipotle pepper and taste test. If you want it even spicier, add another pepper and blend.
  6. Storing and freezing: Keep leftover sauce stored in a closed container in the fridge for up to a week. You can also freeze it for up to 3 months. Thaw it in the fridge overnight and then stir well or blend it again before serving.

Nutrition

Serving: 1Serve (2 Tbsp) | Calories: 113kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 91mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

 AUTHOR

 Alison Andrews,

Loving It Vegan.

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