This creamy vegan chipotle sauce recipe is rich, smoky, tangy, and irresistibly delicious. Drizzle it over burrito bowls, stuffed tacos, nacho bowls, or crispy sweet potato wedges, to make them truly unforgettable.
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Sauces have a way of turning simple meals into something special. I first made this vegan chipotle sauce on a whim for taco night, and it quickly became a family favorite.
The secret? Cashews. They’re my go-to base for sauces and dressings creating that silky creaminess without the dairy. Plus, nuts bring healthy fats and plant-based protein to the mix, so it’s just as nourishing as delicious.
Bold, smoky, and customizable, it’s the perfect companion to Mexican-inspired dishes— or anytime you want that little extra something . Use it as a dip for air fryer sweet potato wedges, drizzle it over roasted veggies, french fries, or grain bowls, or spread it on sandwiches.
Why this recipe works
This sauce delivers a bold, balanced flavor with the perfect creamy texture.
- Cashews: A smooth, velvety base that mimics dairy without overpowering.
- Chipotle Peppers: Smoky, spicy, and tangy, evenly dispersing heat thanks to cashew fats.
- Lime Juice: Brightens and balances richness with acidity.
- Garlic & Smoked Paprika: Adds depth and an extra layer of smokiness.
- Maple Syrup: Subtle sweetness rounds out heat and acidity.
- Water & Dairy-Free Milk: The milk adds a touch of richness, while the water keeps the sauce light and versatile, giving it a creamy yet pourable texture.
How to make vegan chipotle sauce
Blend all ingredients on high until smooth, scraping the sides as needed—it’s that simple!
Store in an airtight container in the fridge for up to 5 days. Stir before serving.
Optional add-ins
- Chipotle in Adobo: Use 1 teaspoon of chipotle powder to start, and add up to 1 more for desired heat and smokiness.
- More Spice: Add additional chipotle pepper or sprinkle in crushed red chili flakes.
- Extra Smokiness: Add a few drops of liquid smoke or increase smoked paprika.
- Sweetness: Substitute maple syrup with agave nectar or a pinch of brown sugar.
- Lighter: For a lighter version, use more water and reduce the amount of dairy-free milk.
- No Nut Option: For a nut-free alternative, use sunflower seeds or silken tofu in place of cashews.
- Garlic Alternative: Replace fresh garlic with ¼ teaspoon garlic powder.
In the kitchen tips
- Soak Cashews: If using a high-speed blender, you can skip soaking the cashews. For standard blenders, soak them in hot water for 30 minutes or boil for 10 minutes for a smooth texture.
- Control the Heat: Start with one chipotle pepper, then taste before adding the second. The smokiness and spice can build quickly.
- Brighten Flavors: Lime juice balances the smokiness and creaminess. Add it in small increments for just the right tang.
- Sweetness: Maple syrup tames heat and rounds out the acidity. Use sparingly — it’s about balance, not sweetness.
- Rest Before Serving: Let the sauce sit for 10–15 minutes after blending to allow the flavors to meld.
What equipment you'll need
- Blender: A high-speed blender for a silky-smooth creamy sauce. If using a standard blender, soak cashews or boil them for 10 minutes to soften.
- Measuring Tools: Use spoons/cups.
- Spatula: A flexible silicone spatula to scrape down the blender sides and get every bit of sauce.
FAQ
Yes, it has the same creamy, smoky flavor but is vegan, making it lighter and dairy-free.
Start with one chipotle pepper (or 1 teaspoon of chipotle powder) and taste after blending. Add more for a spicier kick.
Look in the international or Mexican food aisle in grocery stores or online.
Absolutely! Garnish with fresh cilantro or lime zest to brighten the smoky, tangy flavor profile.
Yes! Substitute with 1–2 teaspoons of chipotle powder and adjust to taste for heat and smokiness.
Soak the cashews in hot water for 30 minutes or boil them for 10 minutes to soften before blending.
Homemade chipotle sauce uses simple ingredients, delivers real chipotle flavor, and lets you control the heat and creaminess to your liking.
📖 Recipe
Creamy Chipotle Sauce Recipe
Equipment
Ingredients
- 1 cup unsalted and unroasted cashews
- ½ cup water
- ¼ cup dairy-free milk, plain, unsweetened
- 1-2 chipotle peppers from a can of chipotles in adobo sauce, I use 2 for bold spice; start with 1 if you prefer less heat — you can always add another after blending.
- 1 tablespoon lime juice
- 1 clove garlic
- ½ teaspoon smoked paprika
- ½ teaspoon maple syrup
- ½ teaspoon sea salt
- ⅛ teaspoon cayenne, optional for more heat
Instructions
- Soften cashews if needed. If you don’t have a high-speed blender, soak in hot water for 30 minutes to 4 hours or boil them for 10 minutes. Drain and rinse before using.
- In a blender, combine the 1 cup cashews, ½ cup water, ¼ cup dairy-free milk, 1-2 chipotle pepper, 1 tablespoon lime juice, 1 clove garlic, ½ teaspoon smoked paprika, ½ teaspoon maple syrup, ½ teaspoon sea salt, and ⅛ teaspoon cayenne (if using). For cayenne, start without it and blend first to test the heat level.
- Blend on high until smooth and creamy, scraping down the sides of the blender as needed.
- For dipping, keep the sauce thicker; for drizzling, thin it with additional water (1 tablespoon at a time). Taste and adjust flavors: More lime for tang, maple syrup for sweetness, cayenne for heat, or salt for balance.
- Enjoy immediately, or store for later (see storage tips).
Julie Gaeta says
This chipotle sauce has been a total staple in my kitchen forever! It’s creamy, smoky, and just the right amount of spicy. I use it on tacos, bowls, roasted veggies—you name it. I always make a double batch as it tends to disappear fast. Enjoy!