Description

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.

Ingredients

Units Scale

1 cup raw cashews, soaked
2 chipotle peppers in adobo sauce*
2 tbsp lemon juice
1 tbsp nutritional yeast
1 tbsp maple syrup
1 clove garlic
1/2 tsp salt
1/8 tsp ground cumin
1/8 tsp smoked paprika
2/3 cup water

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Instructions

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.

Notes

*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.

Nutrition

Serving Size: 2 tbsp
Calories: 45
Sugar: 1g
Fat: 3g
Saturated Fat: 0.5g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 1.5g