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

Equipment

High speed blender

Ingredients

1/2 cup raw cashews, soaked
1/4 cup water
1 medium lime, juiced
2 chipotle in adobo, no sauce
1/2 tsp sea salt
1/2 tsp garlic powder

Instructions

Soak cashews in fresh water (see notes below on tips on how to soak cashews).
1/2 cup raw cashews, soaked
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.
1/2 cup raw cashews, soaked, 1/4 cup water, 1 medium lime, juiced, 2 chipotle in adobo, no sauce, 1/2 tsp sea salt, 1/2 tsp garlic powder
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