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
