Vegan Chipotle Mayo Recipe (5 Ingredients!)

GFGluten Free

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Spicy and Creamy, this Vegan Chipotle Mayo tastes just like the real deal but is made with only 5 healthy ingredients! Perfect on sandwiches and with fries.

Vegan Chipotle Mayo that’s creamy, dreamy, spicy, and made with only 5 plant-based ingredients? Let’s do this! 

ingredients for chipotle mayo on white plate

This Chipotle Mayo is prettttttty much my dip dream come true. I love spicy food, I love creamy food, and I loooove Tex-Mex flavors! And this dip is great with Potatoes. So, I think my feelings are justified — yeah?

I originally created this recipe to go along with my Crispy Baked Avocado Fries, but let’s not stop there. It’d be great in sandwiches, in burritos, with tacos….heck, I even massaged it into my Kale Salad one day. PSA: it was very tasty. Would totally recommend.

chipotle mayo in glass jar with limes on wood tray

The recipe + steps are so dang easy too. Simply add everything to a blender, and you’re good to go! The hardest part is remembering to soak your Cashews, but I have a few hacks for that listed in the recipe notes, in case you forget.

overhead shot of chipotle mayo swirled in glass jar

If you’re looking for more Vegan Dip and Spread recipes, you’ll also love this recipe for Romesco Sauce and my Best EVER Hummus Recipe!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

chipotle lime mayo in glass jar with ingredients in background


Vegan Chipotle Mayo

Spicy and Creamy, this Vegan Chipotle Mayo tastes just like the real deal but is made with only 5 healthy ingredients! Perfect on sandwiches and with fries.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 10 minutes
  • Yield: 1 1/2 cup 1x
  • Category: Sauce
  • Method: Blender
  • Cuisine: American


  • 1 cup Raw Cashews, Soaked*
  • 1 Chipotle Pepper in Adobo* (from a can)
  • 1 clove of Fresh Garlic
  • Juice of 1 Lime
  • ¼ cup + 3 tbsp Filtered Water, plus more if necessary
  • ¼ tsp Cumin
  • ½ tsp Salt


  1. Add the soaked Cashews and all of the remaining ingredients to a high-speed blender with a narrow base.
  2. Blend for 45-60 seconds, until smooth and creamy. Add more water (if necessary) in 1 tbsp increments.
  3. Serve as desired. Refridgerate in an air-tight container for up to 7 days.


  • This recipe will work the best in a high-speed blender with a narrow base, or in a single serving bullet-style blender. If you do not have either of those, I would suggest doubling the recipe so the blades don’t get stuck!
  • If you forget to soak your Cashews ahead of time, you can either (1) carefully pour hot water over them and let sit for 30 minutes, or (2) microwave them in water for 3 minutes and let sit until soft.
  • This recipe is pretty spicy; if you’d like it to be a medium heat level, I would only use 1/2 of a Chipotle Pepper.

Keywords: chipotle mayo, homemade mayo, vegan mayo recipe, dairy free mayo, spicy mayo recipe

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Spicy and Creamy, this Vegan Chipotle Mayo tastes just like the real deal but is made with only 5 healthy ingredients! Perfect on sandwiches, as a dip with fries, and more! #plantbased #vegan #mayo #chipotlemayo #diprecipes #easyvegandips #mealprep #glutenfree via


About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Thank you so much for sharing this recipe! I am excited and want to make it right away. However, I only have chipotle powder at home, will that work? How much chipotle powder should I use to replace the 1 pepper?

    1. The pepper from the can is the best! But I know right now it’s hard to get everything you need in an easy way so if you need to swap it out go for 1/2 a teaspoon. But like the notes state; it’s a pretty spicy recipe and if you’d like to start off not as spicy go for 1/4 teaspoon.

      1. I tried it with 1/2 tsp Chipotle powder and it’s absolutely delicious!!! Thank you so much for sharing your recipe!

  2. My sister is allergic to cashews and tree nuts in general, can I use your silken tofu mayonnaise recipe with this? Have you tried it with the tofu mayo? I love the cashew mayonnaise yecipe The best but Jen (sister) would become extremely spotted!! ????????

    1. Haven’t actually tried it with silken tofu but I like your thought process of making a hybrid of the two recipes! If you give it a shot let us know how it works out for you!

  3. Hi, Thanks for this wonderful recipe. It looks like you indicated this recipe’s shelf life is only for 7 days even on refrigeration. Is there a way to extend the shelf life longer, more like a month or two?

    1. It might be possible to freeze it, although we haven’t tried it. The potential issue with freezing is that it may have a weird consistency once thawed. If you give it a shot definitely let us know how it works out!

  4. Really good! Used in your burrito bowl recipe but added more peppers and the liquid from the can to make it spicier. Family loved it!

  5. Soooo easy and delicious! I halved everything except for the chipotle and garlic and made it in a short nutribullet cup. I want to put this on everything!

  6. Loved this recipe! But next time will add more chipotle peppers (one is definitely not spiced enough for me). Was wondering if this sauce freezes well.

    1. We haven’t tried freezing it, so not sure about that one.. it never lasts that long, ha! I would think the consistency might get a weird after thawing.

  7. I often use cashew flour instead of raw cashews, because I don’t have a high-power blender, just a regular one. Do you have a suggestion of how much cashew flour to use in place for this recipe?

    1. I’m sorry, I do not! I would guess at least 3/4 the amount of whole cashews, maybe a bit more

    1. They don’t have to be raw, but if they are salted you will need to reduce the amount of salt in the recipe overall

  8. Sooo good! My spice-loving toddler ate this by the spoonful at dinner last night, and my husband (not vegan or a sauce person) even added more to his dinner! Win. Thanks for the recipe!

  9. This is the 2nd recipe I have tried from your site. Another winner! I dipped roasted cauliflower in the chipotle mayo. Amazing! My only tweak was to add more chipotle peppers because I personally like a ton of spice. So simple and so good! Thanks for sharing.

  10. Does this recipe mean 1 pepper, or 1 can? If it’s just 1 pepper, what can you do with the rest of the can?

    1. I’m so happy I’m not the only one who questioned this! I was following a completely different recipe and assumed one giant pepper was in the can. I put the entire can in and needless to say it was the spiciest thing I had ever tasted- and I love spicy food! I added two tonight to get it to my ideal spice level.

    2. To Sherry, or any others wondering what to do with the extra chilis, you can actually freeze them sauce and all. I froze a batch from a previous recipe and pulled just one out for this recipe and it worked perfectly! Thank you Caitlin for this delicious recipe! I made it for the first time last night and loved it…I will definitely be making this on a regular basis!

      1. That’s right! We just use one pepper at a time for most recipes and freeze the rest of the individual peppers + sauce in equal amounts.

    1. I just place them in a glass container, cover them with water, and let soak overnight in the fridge! Then drain and use the next day 🙂