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Vegan Avocado Chipotle Mayo

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.
Course Sauce
Cuisine American
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 8 servings
Calories 203kcal
Author Stacey Eckert

Equipment

  • Blender

Ingredients

  • 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

Instructions

  • 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.

Notes

  • Store the mayo in an airtight container in the fridge for 3 days.

Nutrition

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