Vegan Chipotle Aioli
by: claire cary
This vegan chipotle aioli is rich and creamy without any mayo. It has a spicy and smokey flavor with hints of garlic and cheesiness. Perfect on top of tacos, bowls, or as a dip with fries.
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6
Ingredients
- 1 cup raw cashews
- ¾ cup non-dairy milk
- 3 chipotle peppers from a can with adobo
- 1 tablespoon adobo sauce from the can
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 1 teaspoon minced garlic or more, to taste
- ¼ teaspoon salt
- 1 tablespoon nutritional yeast
Instructions
- Add the cashews to a bowl and cover with boiling water. Let sit for 30 minutes.
- Once done, drain and rinse with cold water.
- Add to a blender with all remaining ingredients.
- Blend until completely smooth. Taste and adjust flavors as desired.
- Transfer to a contanier and place in the fridge to chill. Serve with tacos, fries or on top of burrito bowls.
Notes
If you don't like spice, start with 2 chipotles, then add more as needed. You can add more adobo sauce if you want a richer flavor without all the spice.
Serving: 0.25cup / Calories: 160kcal / Carbohydrates: 12g / Protein: 6g / Fat: 11g / Saturated Fat: 2g / Fiber: 2g / Sugar: 4g
