Vegan Chipotle Mayo Recipe

This creamy, smoky Vegan Chipotle Mayo Recipe is made with vegan mayonnaise, canned chipotle peppers, and fresh lime juice, ready in just 5 minutes. Watching the dark red adobo sauce blend into the pale mayo to create a vibrant orange spread is incredibly satisfying. I put this quick condiment on almost everything.

Why This Classic Works

I used to buy expensive store-bought flavored vegan mayonnaises that lacked real depth. Making it at home changed my whole approach to sandwiches and tacos.

The biggest lesson was learning not to overdo the adobo sauce right away. You can always add more heat, but you cannot take it out once blended.

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Vegan Chipotle Mayo Recipe Ingredients

• 1 cup vegan mayonnaise
• 2 canned chipotle peppers in adobo sauce
• 1 tbsp adobo sauce (from the can)
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder
• 1/4 tsp sea salt

How To Make Vegan Chipotle Mayo Recipe

1. Combine Ingredients: Add the vegan mayonnaise, chipotle peppers, adobo sauce, lime juice, garlic powder, and salt to a small food processor or blender.
2. Blend Until Smooth: Pulse the mixture until the peppers are completely pureed and the spread turns a uniform light orange color.
3. Taste and Adjust: Scrape down the sides, taste the mayo, and add an extra pinch of salt or more adobo sauce if you prefer it spicier.
4. Chill Before Serving: Transfer the mayo to an airtight jar and refrigerate for at least 30 minutes to let the flavors meld.

Recipe Tips

• Start mild: Add just one pepper at first if you are sensitive to heat.
• Scrape the sides: Ensure all the mayo blends evenly with the peppers for a consistent flavor.
• Let it rest: The smokiness develops better after sitting in the fridge for a little while.

What To Serve With Vegan Chipotle Mayo

This smoky spread pairs wonderfully with crispy potato wedges or sweet potato fries as a dipping sauce. It also works beautifully spread over black bean burgers or drizzled into soft potato tacos.

How To Store

Store this mayo in a sealed glass jar in the refrigerator. It will keep well for up to two weeks. Do not freeze this, as the vegan mayonnaise will separate and ruin the texture.

FAQs

Can I use an immersion blender?

Yes, an immersion blender in a narrow jar works perfectly for this small batch.

What if I do not have lime juice?

You can substitute apple cider vinegar or white wine vinegar for a similar acidic kick.

Is this gluten-free?

As long as your chosen brand of vegan mayonnaise is gluten-free, the entire recipe is safe to eat.

Nutrition

• Calories: 60 kcal
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 95mg
• Total Carbohydrate: 1g
• Protein: 0g