Vegan Chipotle Mayo Recipe (Creamy, Dairy Free Sauce)
If you’re looking for a creamy, smoky sauce to add instant flavor to tacos, bowls, or roasted veggies, this vegan chipotle mayo is exactly that. Made with just a few simple ingredients like cashews, lime juice, and chipotle peppers, it blends into a smooth, flavorful sauce with a little heat and a bright, tangy finish. It’s the kind of easy add-on that takes a basic meal and makes it feel like something you actually want to eat.
I’ve been making cashew based sauces like this for years, especially when I was dairy free and still wanted those creamy, bold flavors in my meals. This is one I come back to often because it’s simple, reliable, and works with so many different dishes. Whether I’m making tacos, throwing together a grain bowl, or just trying to add more flavor to roasted vegetables, this crema is an easy go-to that comes together quickly and always delivers.
Once you make this dairy free chipotle sauce , there are so many easy ways to use it. It’s perfect drizzled over Vegan Fajita Bowls or Black Bean Sweet Potato Bowls, and it adds so much flavor to Cauliflower Black Bean Tacos. I also love it with Instant Pot Shredded Mexican Chicken for an easy taco night upgrade. Basically, if you’re making anything with tacos, bowls, or roasted veggies, this sauce belongs on top.
Ingredient spotlight
This is not a full list of the ingredients, but a quick spotlight on some of the key ingredients. Please see recipe card below for the full ingredient list.
- Cashews – Raw cashews are best for this recipe since they soften quickly and blend into a smooth, creamy sauce. Soak them in boiling water for at least 5 minutes before blending. If you’re using roasted cashews, just soak them a bit longer to help prevent any gritty texture.
- Chipotle Peppers in Adobo – Chipotle peppers are smoked jalapeños packed in a tangy adobo sauce. They add a smoky, spicy flavor to the crema. Heat levels can vary, so start with a smaller amount and add more to taste, you can always add heat, but you can’t take it away.
- Lime Juice – Fresh lime juice gives this crema its bright, tangy flavor. If needed, you can substitute apple cider vinegar or lemon juice, but lime really gives it that classic crema taste.
Step by step instructions
Soak cashews in boiling hot water for at least 5 minutes to help soften them. Drain the cashews of the soaking water. Add cashews, water, lemon juice, chipotle in adobo, salt and garlic powder to a high speed blender. Blend on high for 1-2 minutes until completely smooth.
Once smooth, you can use the mayo immediately or store it in the fridge for up to a week.
Top tips
- Easy soaking method – Use a kettle to pour boiling water over the cashews, or bring them to a boil on the stove, then turn off the heat and let sit.
- Use chipotles, not the adobo sauce – For this recipe, use just the chipotle peppers. The adobo sauce can change the flavor and make it more acidic and spicy.
- How to store leftover chipotles – Freeze extra chipotles in ice cube trays (1–2 per cube), then transfer to a bag for easy future use.
- Best blender for small batches – A bullet-style blender works great for smaller quantities. If using a large blender, consider doubling the recipe for better blending.
- If using roasted cashews – Roasted cashews will work, but soak them longer. If they’re salted, start with less added salt and adjust to taste.
Vegan Chipotle Mayo (Creamy Cashew Chipotle Sauce)
Ingredients
- ½ cup raw cashews, soaked
- ¼ cup water
- 1 medium lime, juiced
- 2 chipotle in adobo, no sauce
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
Instructions
- Soak cashews in boiling water for at least 5 minutes.½ cup raw cashews, soaked
- Drain and discard the soaking water from the cashews.
- Add the soaked cashews, fresh water, chipotle peppers, lime juice, salt and garlic powder to a high speed blender. I like to use a bullet style blender.½ cup raw cashews, soaked, ¼ cup water, 1 medium lime, juiced, 2 chipotle in adobo, no sauce, ½ teaspoon sea salt, ½ teaspoon garlic powder
- Blend on high 1-2 minutes until smooth.
Equipment
Recipe Notes
-
Soak the cashews first
Even with a high-speed blender, soak the cashews in boiling water for at least 5 minutes to ensure a smooth, creamy texture. -
Adjust the thickness
This sauce is naturally thick. Add water 1 tablespoon at a time after blending until it reaches your desired consistency. -
Control the spice level
Start with 1 chipotle pepper if you’re sensitive to heat, then add more to taste. Heat levels can vary. - No chipotle in adobo? If you don’t have chipotle in adobo, you can use 1/2 tsp. chipotle powder for every 1/2 cup of cashews.
Nutrition Information
How to use chipotle mayo
This vegan chipotle mayo is one of those sauces that instantly upgrades simple meals. I love it on burgers, especially chipotle chicken burgers or air fryer black bean burgers, where it adds a creamy, smoky kick.
It also works really well as a dip or drizzle for vegetables. Try it with roasted veggies or air fryer broccoli and cauliflower or air fryer green beans.
And if you’re like me and always want a sauce for fries, this is so good with sweet potato wedges (in the air fryer) or delicata squash fries. It’s an easy way to add a lot of flavor to whatever you’re making.
Can I Make This Without Cashews?
Yes, there are a few easy swaps depending on what you have on hand:
- Sunflower seeds – Use raw, shelled sunflower seeds and soak them the same way you would cashews. This is the closest texture swap.
- Hemp hearts – Hemp hearts don’t require soaking and will blend easily, but the flavor will be slightly more earthy.
- Mayonnaise (regular or vegan) – You can use mayonnaise in place of the cashews and most of the water. You may still need 1–2 tablespoons of water to thin it out after blending.
