Vegan chipotle mayo combines spicy chipotle peppers in adobo with creamy vegan mayo, buttery avocado, and a pop of freshness from lime juice and cilantro. This zesty sauce is perfect to use for tacos, enchiladas, burrito bowls, and veggie burgers.
Once you taste this zesty, spicy, creamy, dairy-free mayo, you're going to want to put it on everything! Chipotle peppers add the perfect amount of zing and delicious flavor! From crispy baked tofu tacos and black bean burritos to jackfruit enchiladas and lentil crunchwraps, vegan chipotle mayo is the perfect condiment to put on everything!
This creamy chipotle mayo is made with chipotle peppers in adobo, vegenaise, avocado, lime juice, garlic, salt, and fresh cilantro. It's the perfect zesty combination of flavors that you can enjoy with so many different meals!
Why You'll Love This Recipe
- It's ready to eat in 5 minutes!
- You only need a few ingredients and a blender to make it!
- You can use it to enhance so many recipes!
- You can adjust the spice level to your preference by using more or less chipotle peppers. It's easily customizable!
Ingredients & Substitutions
The recipe is made with a combination of fresh ingredients and pantry staples. Let's go over the ingredients and substitutions.
- Vegenaise - This is what makes it so creamy! You can also use unsweetened vegan yogurt (I like Kite Hill unsweetened plain greek yogurt) or vegan sour cream. You could also substitute ½ cup of soaked raw cashews + ½ cup of water instead of vegenaise.
- Chipotle Peppers - This is what makes it a little spicy! If you don't have canned chipotles in adobo on hand, you can substitute ½ tsp chipotle powder + 1 tsp smoked paprika + ¼ tsp ground cumin.
- Avocado - This adds to the rich and creamy texture.
- Garlic - This adds so much flavor! You can use fresh or dried. If you use dried garlic, start with ½ teaspoon and add more to taste.
- Cilantro - You'll need fresh cilantro for this recipe.
- Lime - Fresh lime juice cuts through the creaminess and brightens the flavor. You could also use lemon juice.
How to Make Vegan Chipotle Mayo
This vegan chipotle mayo recipe is extremely easy to make! All you have to do is put the chipotle pepper, avocado, vegan mayo, lime juice, fresh cilantro, garlic, and salt into a small blender cup and blend until smooth and creamy. That's it!
You can use this vegan chipotle mayo in so many ways! It's delicious spread on sandwiches, enchiladas, veggie burgers, or tacos. It also makes a fantastic dip for french fries! You can also use it to make the following recipes.
- Chipotle Taco Salad - Make a zesty taco salad filled with crisp romaine lettuce, juicy tomatoes, roasted corn, shredded vegan cheddar cheese, diced red onions, and black beans. Add 1-2 tbsp of water to the mayo to thin it out and make it more of a chipotle dressing and mix it with the salad.
- Spicy Chipotle Pasta - Add 1 cup of the hot pasta water to the chipotle mayo to thin it out a little bit and then mix the creamy chipotle sauce with 8 ounces of hot cooked noodles, black beans, corn, dices tomatoes, and fresh cilantro.
- Chipotle Burrito Bowl Dressing - Add 1-2 tbsp of water to the mayo to make it more of a vegan chipotle sauce and then drizzle it over a burrito bowl for a spicy kick!
Store the mayo in a small container with a lid so it's airtight in the fridge for 3 days. You can freeze it, but the consistency of the vegenaise may change a little bit once it's defrosted.
Frequently Asked Questions
If the mayo is too spicy for you, you can add 1-2 tsp of maple syrup to balance the heat and make it taste less spicy.
There is no dairy in this chipotle mayo recipe! It's made with dairy-free vegenaise.
You only need a couple chipotle peppers for this recipe, so you'll probably have some leftover in the can. You can freeze them for a future recipe!
- Chipotle peppers are very spicy, so start with one pepper and taste the mayo before you add a second pepper. You can always add more heat but you can't take it away.
- You can use a food processor to make the mayo, but I prefer to use a blender because it makes the texture extra smooth and creamy.
- To store leftover chipotle peppers, use an ice cube tray to portion 1-2 peppers in each compartment and then freeze it. Then transfer the frozen chipotle pepper cubes to a reusable bag so you can grab one cube at a time when you're cooking.
- You only need ¼ cup of roughly chopped cilantro for this recipe, so you could use the rest of the fresh cilantro to make cilantro lime salsa or watermelon fruit salsa.
Want More Vegan Sauce Recipes?
Vegan Avocado Chipotle Mayo
- 1 cup original vegenaise (or Kite Hill unsweetened plain greek yogurt)
- 1-2 chipotle peppers in adobo sauce
- ½ medium avocado
- 1 garlic clove
- ¼ cup fresh cilantro leaves
- 1 tbsp lime juice
- 1-2 tbsp water
- ¼ tsp salt add more to taste
- Add the vegenaise, chipotle peppers, avocado, garlic, cilantro, lime juice, water, and salt to a small blender cup. Blend the mayo until it's smooth and creamy. The mixture will be thick. If it's too thick, add more water 1 tbsp at a time until it reaches your desired consistency.
- You can enjoy the chipotle mayo immediately or put it in the fridge to chill for 1 hour before using.
- Store the mayo in an airtight container in the fridge for 3 days.