This vegan chipotle aioli recipe is easy to make and packed with creamy, smoky, and spicy flavor! It’s a healthy condiment made with cashews and chipotle peppers in adobo sauce. Best paired with Mexican dishes, you can use it as a dip, dressing, or spread for tacos, burritos, sandwiches, and burgers. It’s dairy-free, oil-free, refined sugar-free, and made without mayo.
- Bring 2 cups water to a boil in a small pot. Add cashews to a bowl. Pour boiling water over the cashews. Soak for 20 minutes, then drain the water.
- Add soaked cashews, chipotle peppers in adobo sauce, lemon juice, nutritional yeast, maple syrup, garlic, salt, cumin, smoked paprika, and water to a blender. Blend until smooth and creamy.
- Transfer the chipotle aioli to a jar. Store in the refrigerator for up to 4 days. Use as a dressing, sauce, dip, or spread.
*Keep your chipotle peppers saucy! Simply lift them out of the can and place directly inside the blender. Don’t wipe them clean. We want that tangy, spicy sauce included.
- Serving Size: 2 tbsp
- Calories: 45
- Sugar: 1g
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 1.5g
Keywords: vegan chipotle aioli, vegan chipotle sauce, crema, mayo