Tara Patel of My Vegetarian Family is a whiz at making nutritious plant-based recipes, and her vegan chipotle mayo is no exception. Instead of using a store-bought dairy- and egg-free mayo option as a base, she decided to prepare everything from scratch. Even so, she managed to create a mix that only requires a handful of ingredients and hardly any time.
After soaking your cashews, you simply add them to a blender with your other ingredients: canned chipotle peppers in adobo sauce, freshly-squeezed lemon juice, salt, and water. That’s it. Then after a quick blend, you can use the chipotle mayo to add a major flavor bomb to all the dishes you eat on the regular. “My vegan chipotle mayo is the perfect plant-based alternative for dipping raw or air-fried veggies, layering into your favorite wrap, or when you simply need a guilt-free dip or dressing with a little kick to change things up,” she says. You can even use it as a salad dressing.
Because you only need a little bit for your meals, you’ll have a big batch in the refrigerator to use all week long. I don’t know about you, but it’s about to become a regular addition to my weekly meal-prepping routine. Here’s exactly how Patel says to make it.
Vegan chipotle mayo recipe
1 cup raw unsalted cashews
3 canned chipotle peppers in adobo sauce
1 tbsp freshly-squeezed lemon juice
1/2 tsp salt
1/4 cup water
1. Place cashews in a bowl, cover with boiling water, soak for 30 to 60 minutes. After soaking, drain water and transfer soaked cashews to a high-speed blender.
2. Add the salt, chipotle peppers with their sauce, lemon juice, and water to the blender. Blend on a high speed until smooth. Add more water as needed to achieve a creamy consistency.
This vegan buffalo dip is delicious, too:
If you’re looking for more plant-based meals, try these easy options you can make right in your Instant Pot. Then find out why chickpeas are a top dietitian’s favorite plant-based protein.
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