984Best Vegan Chipotle Aioli will take any dish to the next level. It’s creamy, spicy, smoky, tangy and addicting! Use it as a dip, drizzle over tacos, burgers, sandwiches and more.
To make this chipotle cream sauce, I used canned chipotle peppers in adobe sauce. They’re perfectly smoky, sweet and spicy!! Depending on how spicy you want the sauce to be, add 2-3 peppers.
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Best Vegan Chipotle Aioli will take any dish to the next level. It’s creamy, spicy, smoky, tangy and addicting! Use it as a dip, drizzle over tacos, burgers, sandwiches and more. 
WHAT IS AIOLI?
Aioli aka “garlic and oil”. Traditional aioli is made with egg yolk, garlic, oil, chipotle peppers and lemon juice. It’s pretty much spicy mayo! Today, I’m bringing you a vegan version that’s just as delicious as traditional!
CHIPOTLE PEPPERS IN ADOBE SAUCE
To make this chipotle cream sauce, I used canned chipotle peppers in adobe sauce. They’re perfectly smoky, sweet and spicy!! Depending on how spicy you want the sauce to be, add 2-3 peppers. 
VEGAN CHIPOTLE CREAM SAUCE INGREDIENTS
Cashews – use raw cashews and toast them on a pan or roasted unsalted cashews
Chipotle peppers in adobe sauce – you will need both, peppers and sauce in this recipe
Maple syrup – you can substitute with any sweetener
Coconut aminos
Lemon juice or apple cider vinegar – the acidity helps to balance out the spiciness
Nutritional yeast
Smoked paprika, garlic powder, salt – smoked paprika adds even more smokiness!
Water – to thin out the sauce
HOW TO MAKE VEGAN CHIPOTLE AIOLI SAUCE
To start, toast the cashews unless using roasted nuts. To toast, spread them out on a hot pan and toast until golden brown and aromatic. Let it cool.
Place all the ingredients in a high speed blender or food processor and blend until smooth and creamy!
Feel free to adjust seasonings to taste. Add more chipotle peppers if you prefer it more spicy, lemon juice or vinegar for more acidity, maple for more sweetness or more salt.
HOW TO STORE CHIPOTLE AIOLI
Place the chipotle sauce in a airtight container and store in the fridge for up to a week.
HOW TO STORE LEFTOVER CHIPOTLE PEPPERS
To store the leftover chipotle peppers, place them in an airtight container and place in the fridge for about 2-3 months or freezer up to 6 months.
WHY YOU’RE GOING TO LOVE THIS VEGAN CHIPOTLE AIOLI
It’s made vegan, paleo, keto friendly
It has the best flavors combination. Spicy, sweet, tangy and smoky!
Quick and easy to make. Place it in an airtight container and store in the fridge for when you need it!
Addicting. Get ready, you will want to eat this sauce with everything!! Eat it as a dip, drizzle over tacos, sandwiches, burgers, rice bowls and more!
Check out these Roasted turmeric cauliflower bites with vegan chipotle aioli!!
If you make this spicy vegan chipotle aioli yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe
PrintBest Vegan Chipotle Aioli
- Total Time: 15 minutes
- Yield: 1 1/2 cup
Description
Best Vegan Chipotle Aioli will take any dish to the next level. It’s creamy, spicy, smoky, tangy and addicting! Use it as a dip, drizzle over tacos, burgers, sandwiches and more.
Ingredients
1 cup cashews, toasted
2-3 chipotle peppers in adobo sauce
1 tbsp adobo sauce from the chipotle peppers
2 tsp maple syrup
1 tbsp coconut aminos
3 tbsp lemon juice or apple cider vinegar
1 tbsp nutritional yeast
1/4 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp pink salt or to taste
1/2 – 3/4 cup filtered water, or more
Instructions
First toast cashews. Spread nuts out in an even layer in a large pan over medium heat. Toast until golden brown, shaking often. Transfer to a plate and let cool.
To high speed blender or food processor, add toasted nuts, chipotle peppers and all the rest of ingredients.
Blend on high until creamy and smooth, adding more water if needed.
Taste and adjust seasonings as needed. Add more salt, maple or lemon juice.
- Prep Time: 10 minutes
- Cook Time: 5 minutes