Creamy Chipotle Sauce Recipe
This vegan creamy 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.
Equipment
Ingredients
- 1 cup raw cashews unsalted and unroasted
- 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).
Nutrition
Calories: 129kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 202mg | Potassium: 158mg | Fiber: 1g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
