Go Back
+ servings

Vegan Avocado Chipotle Mayo

Vegan chipotle mayo combines spicy chipotle peppers in adobo sauce 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, or as a veggie burger sauce. It's naturally gluten-free with an oil-free option included.
Course Sauce
Cuisine American
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 8 servings
Calories 203kcal


  • Blender
  • Small Blender Cup



  • 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. Store the mayo in a small container with a lid for 1-2 weeks.


  • Allergy Notes: This recipe is naturally gluten-free and dairy-free. You can make it oil-free by using oil-free vegan yogurt (I like Kite Hill unsweetened plain greek yogurt) or you can make the vegan mayo homemade. 
  • Chipotle peppers are very spicy, so start with one pepper and taste it 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.
  • Store the mayo in an airtight container in the fridge for 5-7 days.


Calories: 203kcal | Carbohydrates: 4g | Protein: 1g | Fat: 20g | Saturated Fat: 2g | Sodium: 221mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg