Elevate your plant-based cooking with this creamy and smoky Vegan Chipotle Mayo Sauce! Bursting with bold flavors from chipotle peppers in adobo, a hint of garlic, and a tangy touch of apple cider vinegar and lemon juice, this dairy-free recipe is the perfect balance of heat and zest. Made with aquafaba as the base and neutral oil for a luscious, velvety texture, this 10-minute, no-cook condiment is incredibly easy to whip up. Whether used as a spread for sandwiches, a dip for fries, or a drizzle over tacos, this versatile vegan mayo will quickly become a kitchen staple. It's a delicious, guilt-free way to bring a spicy kick to any dish!
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In a blender or food processor, combine the aquafaba, apple cider vinegar, maple syrup, Dijon mustard, salt, garlic powder, and chipotle peppers.
Blend on high speed for about 20 seconds, or until the mixture is completely smooth and uniformly combined.
With the blender or food processor on low speed, slowly drizzle in the neutral oil while blending. Do this gradually to allow the mixture to emulsify and thicken.
Once all the oil has been incorporated, increase the speed to high and continue blending for another 30 seconds until the sauce is thick and creamy.
Add the lemon juice and blend briefly to incorporate.
Transfer the vegan chipotle mayo to a sealed container and refrigerate for at least 30 minutes to allow flavors to meld. Adjust seasoning if needed.
Enjoy your vegan chipotle mayo sauce as a spread, dip, or dressing!
Serving size | (335.4g) |
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Amount per serving | % Daily Value* |
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Calories | 2082.6 |
Total Fat 238.1g | 0% |
Saturated Fat 17.0g | 0% |
Polyunsaturated Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 1388.5mg | 0% |
Total Carbohydrate 9.1g | 0% |
Dietary Fiber 0.5g | 0% |
Total Sugars 5.2g | |
Protein 1.1g | 0% |
Vitamin D 0IU | 0% |
Calcium 9.8mg | 0% |
Iron 0.5mg | 0% |
Potassium 74.4mg | 0% |
Source of Calories