Vegan Crab Cake Burgers with Spicy Chipotle Cream Sauce
Easy 30-Minute crispy vegan crab cake burgers with all the fixings and a dollop of spicy chipotle cream will be your new favorite burger recipe! Vegan, dairy-free.
Ingredients
Get the recipe for the vegan crab cakes here.
Chipotle Cream Sauce -
- ½ cup raw cashews (Soaked)
- ½ cup water
- 2-3 chipotle peppers in adobo sauce
- ½ tsp garlic powder
- 1 Tbsp lemon juice
- Sea salt and pepper to taste
- Green onions
- Burger Buns
- Lettuce
- Tomatoes sliced
- Red onion sliced
Instructions
- Soak the cashews in enough water to cover them for one hour. (Or use pre-soaked frozen cashews)
- While the crab cakes are setting up, make the chipotle sauce.
- Drain the cashews and discard the water.
- Put the cashews, ½ cup fresh water, chipotle peppers, garlic powder, lemon juice, salt, and pepper into a high powered blender. Blend on high for 2-3 minutes or until smooth and creamy.
- Put in the fridge to chill until the crab cakes are ready.
- Build your crab cake burger and top with a generous dollop of chipotle cream sauce.
Notes
- Get the recipe for Vegan Huggs crab cake recipe, HERE.
- If you’re nut-free, you can substitute cannellini beans or chickpeas for the cashews in the chipotle sauce recipe.
- If you’re sensitive to heat, start with one chipotle pepper and see how you handle the heat level.
- I used a ½ cup portion of the crab cake mix to form the burger patties.