Use this Chipotle Mayo as a salad dressing, on sandwiches, burgers, or wraps, or as a dip for chips or veggies. It’s got just enough kick, without being too spicy…You can always add more heat if you choose by adding a dash of cayenne pepper or a couple of pickled jalapeño pepper slices.
While the recipe calls for cashew nuts, you can substitute silky tofu, vegan mayonnaise, plant-based yogurt, or pureed white if you need to go nut-free.
When you are using cashews for a dressing or sauce, you want them to blend up smooth and creamy. If you have a high-speed blender, you can use the raw nuts as they are, but if you have a regular blender, I recommend soaking the nuts for at least 15-20 minutes ahead of time.
The cashews will be easier to blend totally smooth and creamy if you soak them in water for at least 15-20 minutes ahead of time.
Tip: Soak 2-3 cups of cashews at a time and freeze them so you always have some ready to go.
Chipotle peppers are usually sold in cans in the international section of the grocery. Since you only need one for this recipe, freeze the remainder for future uses.
Dairy-Free Chipotle Mayonnaise
- 1 chipotle pepper
- 1/2 cup cashew nuts, soaked at least 20 minutes
- 1/2 cup plant-based milk
- 1 tsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Step 1 Combine everything in a blender and blend until smooth.
- Step 2 Transfer to a small jar or air-tight container.
- Step 3 If you are using as a salad dressing, you may need to add a bit more milk to thin it out.
- Step 4 If you want more heat, add a dash of cayenne pepper or 2-3 pickled jalapeño slices.
You might also like this easy Fiesta Cashew Cream, which is similar in flavor but uses salsa and fresh cilantro.