This vegan chipotle sauce is a must condiment to keep in the fridge for the upcoming BBQ season. It’s delicious with basically everything: burgers, fries, salads… You could also use this chipotle sauce as a dip for raw veggies, in case you ever get bored of hummus (which I could never image to be happening to me).
You can find chipotle peppers, which are simply smoked jalapeños, in the canned goods or the “latino foods” section of most grocery stores or online, of course. There are more peppers in one can than are actually needed for this recipe, so you could use remaining peppers for hummus, chilis or other salsas, e.g. a spicy tomato sauce for pasta.
- 1 cup raw cashews (soaked in water overnight)
- 1/2 cup plant milk or water (I used soy milk)
- 2-3 chipotle peppers in adobo sauce
- 1 garlic clove
- juice of 1/2 lemon
- 1/4 tsp ground cumin
- 1 pinch of salt
- 2 tsp vegetable oil (I used canola oil) (optional)
- 1 tsp maple syrup (or other sweetener) (optional)
-
Drain and rinse cashews.
-
Add cashews and all the remaining ingredients to a blender and blend until smooth and creamy. If necessary, add more water (in 1 tbsp increments). Scrape down sides as needed.
-
Taste and adjust seasoning as needed (e.g. adobo sauce for heat, lemon juice for acidity etc.).
- Serve this chipotle sauce with oven baked fries, vegan burger patties, salads, bowls, tacos or simply as a spread for a sandwich.
- Keeps well in the refrigerator up to seven days.
I hope you love this recipe – please let me know in the comment section below! If you make this vegan chipotle sauce, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
