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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!
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.
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.
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 🙂
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.
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cup 1x
- Category: Sauce
- Method: Blender
- Cuisine: American
Ingredients
- 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
Instructions
- Add the soaked Cashews and all of the remaining ingredients to a high-speed blender with a narrow base.
- Blend for 45-60 seconds, until smooth and creamy. Add more water (if necessary) in 1 tbsp increments.
- Serve as desired. Refridgerate in an air-tight container for up to 7 days.
Notes
- 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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I was a real mayo lover before I went WFPB. I tried multiple no oil mayo recipes but none satisfied… until I tried this one! This is my go to mayo. I use it in soy curl chicken salad and on burritos. I use it as a mayo but I also like it as a sour cream sub. I’m not really a chipotle fan but I love this recipe. I freeze the leftover chipotle to use in future batches. I also freeze any leftover mayo for future use.
Awesome, Thank you Mel! 🙂