If you love the smoky kick of chipotle combined with the creamy richness of a classic mayo, then you are absolutely going to adore this Vegan Chipotle Mayo Recipe. It’s a luscious blend of soaked cashews, zesty lime, and fiery chipotle peppers in adobo, whipped up in just five minutes. Whether you’re drizzling it over tacos, spreading it onto sandwiches, or using it as a dip, this mayo brings a vibrant, satisfying twist that’s entirely plant-based and utterly addictive.
Ingredients You’ll Need
These ingredients are simple yet carefully chosen to bring out the perfect balance of smooth texture, smoky heat, and just a touch of sweetness. Each component plays a vital role in crafting this delicious Vegan Chipotle Mayo Recipe, making it both easy to prepare and delightful to savor.
- ¾ cup cashews, soaked overnight or boiled for 10 min: The creamy base that gives the mayo its signature richness and smooth texture.
- ½ cup plant-based milk: Adds a gentle, dairy-free creaminess; choose your favorite milk alternative like almond, oat, or soy.
- ¼ tsp sea salt: Enhances all the flavors, balancing the sweetness and smoky heat perfectly.
- 1 tsp maple syrup: A subtle natural sweetener that rounds out the savory and spicy notes brilliantly.
- 1 lime, juiced: Injects fresh acidity to brighten the mayo and keep it lively.
- 2 chipotle peppers in adobo, plus 1 tsp adobo sauce: Responsible for the smoky, spicy heart of the mayo – adjust how much you use to suit your spice tolerance.
How to Make Vegan Chipotle Mayo Recipe
Step 1: Prepare Your Cashews
Start by soaking your cashews overnight or, if you’re in a hurry, boil them for 10 minutes until soft. This step is crucial for creating that ultra-smooth, rich texture that makes this mayo feel so indulgent. Drain them well before adding to the blender.
Step 2: Blend the Base Ingredients
Place the soaked cashews and plant-based milk into your blender or food processor. Blend until completely smooth and creamy, scraping the sides as needed. This creamy foundation is what transforms simple ingredients into a luscious sauce.
Step 3: Add the Flavor Boosters
Next, toss in your sea salt, maple syrup, fresh lime juice, chipotle peppers, and the adobo sauce. Blend everything again until perfectly combined. Taste and adjust the spiciness or saltiness to your preference. The smoky chipotle will give your mayo a smoky depth that keeps you coming back for more.
Step 4: Adjust the Consistency
If you prefer a thinner consistency, especially if you’re using this vegan chipotle mayo recipe as a dressing, add a little more plant-based milk or adobo sauce. For dipping or spreading, keep it thicker for that satisfying, luscious mouthfeel.
How to Serve Vegan Chipotle Mayo Recipe
Garnishes
A sprinkle of fresh chopped cilantro or a dusting of smoked paprika pairs beautifully, adding a pop of vibrant color and an extra hint of smoky aroma that complements the mayo perfectly.
Side Dishes
This Vegan Chipotle Mayo Recipe shines alongside crunchy vegetable sticks, crispy fries, or drizzled over roasted sweet potatoes. It’s also brilliant as a sauce for vegan burgers or grilled tofu, elevating the entire meal.
Creative Ways to Present
Try swirling it into grain bowls, using it as a base for vegan wraps, or serving it as a zesty dip with air-fried cauliflower bites. Its versatility opens up endless delicious possibilities that go far beyond just a condiment.
Make Ahead and Storage
Storing Leftovers
Store your leftover vegan chipotle mayo in an airtight container in the refrigerator. It will keep beautifully for up to five days, allowing you to enjoy its smoky goodness throughout the week without any extra work.
Freezing
While you can freeze this mayo, the texture may change slightly after thawing due to the cashews. If you do freeze it, use a freezer-safe container and thaw in the fridge overnight. Give it a good stir before using to bring back some creaminess.
Reheating
This mayo is best served cold or at room temperature. Avoid heating it as warmth can cause the flavors to dull and the texture to separate, missing the fresh vibrancy that makes this Vegan Chipotle Mayo Recipe so irresistible.
FAQs
Can I make this recipe nut-free?
Absolutely! If you have a nut allergy, swap the cashews for sunflower seeds or silken tofu. Both alternatives provide a creamy base, keeping the mayo just as delightful.
How spicy is the Vegan Chipotle Mayo Recipe?
The spicy level depends on your chipotle peppers and how much adobo sauce you use. You can adjust to your taste, starting with less and adding more if you want an extra smoky kick.
What plant-based milks work best?
Any neutral-flavored plant-based milk like almond, oat, or soy works wonderfully here. Choose unsweetened varieties to keep the flavors balanced without extra sweetness.
Can I use this mayo as a salad dressing?
Yes! Just thin it out by adding more plant milk or a bit of water to get your desired consistency. It makes a creamy, flavorful dressing with a spicy twist.
How long does the mayo last once made?
Stored properly in the fridge, this mayo will stay fresh and tasty for up to five days. Always use a clean spoon to avoid contamination and keep it sealed tight.
Final Thoughts
I promise once you try this Vegan Chipotle Mayo Recipe, you’ll wonder how you ever lived without it. It’s quick, creamy, and delivers that smoky, spicy punch perfectly balanced with a hint of lime and sweetness. Whether as a dip, spread, or dressing, it’s destined to become a fast favorite in your kitchen. So grab your blender, get those cashews soaking, and get ready for a flavor-packed adventure that will make every meal a little more exciting!
Print
Vegan Chipotle Mayo Recipe
- Total Time: 5 minutes
- Yield: 24 servings (1 tablespoon each)
- Diet: Vegan
Description
A creamy and smoky vegan chipotle mayo made from soaked cashews, perfect for dipping, drizzling, and spreading on sandwiches or salads. Ready in just 5 minutes, this versatile dairy-free mayo adds a spicy, tangy kick to any dish.
Ingredients
Cashew Base
- ¾ cup cashews, soaked overnight or boiled for 10 minutes
- ½ cup plant-based milk (almond, oat, soy, or water)
- ¼ tsp sea salt
- 1 tsp maple syrup
- 1 lime, juiced
Chipotle Flavor
- 2 chipotle peppers in adobo
- 1 tsp adobo sauce (adjust to taste)
Instructions
- Prepare Cashews: Soak cashews overnight or boil them for 10 minutes until soft to ensure a smooth, creamy mayo texture.
- Add Ingredients to Blender: In a blender or food processor, combine the soaked cashews, plant-based milk, sea salt, maple syrup, lime juice, chipotle peppers, and adobo sauce.
- Blend Until Smooth: Blend all ingredients on high speed until the mixture is completely smooth and creamy, pausing to scrape down the sides as needed.
- Adjust Seasoning and Consistency: Taste and adjust the spice and salt as desired. Add extra plant-based milk or adobo sauce if a thinner consistency is preferred for use as a dressing.
- Serve or Store: Use immediately as a dip, drizzle, or spread, or store in an airtight container in the refrigerator for up to one week.
Notes
- Nut allergy? Swap cashews for sunflower seeds or silken tofu.
- You can use any plant-based milk alternative or even water.
- Adjust seasoning and spice to your liking by tasting and seasoning again.
- Add extra liquid for a thinner consistency if using as a dressing; keep thick for dips or spreads.
- If you forget to soak cashews, boiling them for 10 minutes works as a quick softening method.
- This recipe yields about 1½ cups of dressing, approximately 24 servings of 1 tablespoon each.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Vegan, Mexican-inspired
