Vegan Chipotle Mayo
This Vegan Chipotle Mayo is ready in less than 10 minutes, and is perfect on tacos, nachos, sandwiches and burgers!
Chipotle Mayo is one of my favorite condiments, so I don’t know why it’s taken me so long to make a recipe for one, but better late than never!
I made this for my Black Bean Smash Tacos and it was so good I decided it needed it’s own post!
It’s also so good and creamy you can use it as a dip with some chips or fries too!
INGREDIENTS FOR Vegan Chipotle Mayo
- Mayo – Use whatever mayo you like! I have a few recipes for a homemade Vegan Mayo!
- Chipotles – I love using the Diced Chipotles in Adobo by La Costeña. Not only are they pre-diced, but the jar is resealable, super handy!
- Seasonings – Honestly, just mixing mayo and chipotles is pretty good, but to make this ever better, we’ll be employing some seasonings like Onion and Garlic Powder, Smoked Paprika, Nutritional Yeast and some Lime Juice and Jalapeños too!
how to make Vegan Chipotle Mayo
You can use Vegan Mayo, or unsweetened Vegan Yogurt. I like to do half and half. The Trader Joe’s Cashew Yogurt is my favorite right now.
Then, simply whisk all the ingredients together, taste and adjust for seasoning. You can blend for a smoother texture too.
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Storage
Refrigerate in an airtight container, and eat within 1 week. Use a squeeze bottle if possible!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Chipotle Mayo
Ingredients
- 1 cup Vegan Mayo (or Vegan Yogurt or combination)
- 1 – 2 Tbsp Lime Juice
- 1 – 2 tsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 2 – 3 Tbsp Diced Chipotles in Adobo
- 2 Tbsp Pickled Jalapeno Brine
- Salt & Pepper
- 1/8 tsp Xanthan Gum (optional for thickening)
Instructions
- You can use Vegan Mayo, or unsweetened Vegan Yogurt. I like to do half and half. The Trader Joe’s Cashew Yogurt is my favorite right now.
- Then, simply whisk all the ingredients together, taste and adjust for seasoning. I like my sauces TANGY, so start with the smaller amounts of things like Lime Juice and add more as you like.
- You can also blend this up in a food processor or an immersion blender for a smoother consistency.If the sauce is thin, you can blend in 1/8 tsp of Xanthan Gum to thicken. Just add it as the food processor / blender is running.
Okay, so I have been having soooo much fun with these amazing recipes you share on your website. I initially saw a post on IG and now I have your website open on a tab permanently.
I have been a vegetarian since college in the mid ’90s and now eat a lot of vegan meals. I try to find the lowest sodium options because of my husband’s health, though, and had always struggled to make lower sodium vegan options. It’s a lot easier nowadays. I just want to thank you for putting awesome meals out here. Truly appreciate you, man.
I was not impressed with the TJ’s cashew yogurt when I opened it and I thought, “uh-oh, this is not going to come out very well if I don’t like the base.”
WRONG.
I initially added two TBS of the chipotles to the mix. After I used the immersion blender, I added another TBS of chipotles, a little more nooch, and the rest of the juice from the lime. I also used the brine from the TJ’s “hot and sweet” jalapenos (which is the bomb, btw).
Holy smokes, this is excellent. I have a feeling it’s going to be even tastier once it’s chilled in the fridge.
Do you think that this would work with mayo made from aquafaba, too?
Oh dang, sorry you don’t like the TJ’s Yogurt! It’s one of my faves. Glad it still worked! And yeah, vegan mayo will work too! Thank you!
No, it’s fine. I wouldn’t eat the Trader Joe’s yogurt on its own, but is’ an awesome base for this recipe. I also used it, chipotle, a little agave, and some lime juice to make a dressing.