Vegan Chipotle Mayo

Vegan chipotle mayo could not be easier to make and packed with flavor! Add a spicy chipotle kick to anything with this mayo! Made without eggs or dairy, this thick and creamy mayo is made with cashews and is ready in under 5 minutes!

Course Condiment

Cuisine Mexican

Keyword vegan chipotle mayo, vegan chipotle mayonnaise

Prep Time 8

Cook Time 2

Total Time 10

Servings servings

Calories 67kcal

Author Samantha Rowland

Cost $1.56 Recipe/$0.26 Serving

Equipment

High speed blender

Ingredients

1/2 cup raw cashews, soaked $0,93
1/4 cup water $0.00
1 medium lime, juiced $0.33
2 chipotle in adobo, no sauce $0.22
1/2 tsp sea salt $0.03
1/2 tsp garlic powder $0.05

Instructions

Soak cashews in fresh water (see notes below on tips on how to soak cashews).
Drain the water from the cashews after soaking.
Add the soaked cashews, water, chipotle peppers, lime juice, salt and garlic powder to a high speed blender. I like to use a bullet style blender.
Blend on high 1 minute until smooth.

Notes

To soak cashews you can:

Countertop: Soak on the counter 8-12 hours.
Boil: Boil on the stove 2-3 minutes.
Microwave: 2-3 minutes in a large container.
Soak in boiling water: 5-10 minutes.

If you don't have chipotle in adobo, you can use 1/2 tsp. chipotle powder for every 1/2 cup of cashews.

Store leftover chipotle mayo in the fridge up to a week or in the freezer up to 3 months.

Nutrition