Description
A creamy, smoky vegan chipotle aioli made from cashews, perfect for adding bold flavor to tacos, fries, and bowls.
Ingredients
- 1 cup raw cashews
- 3/4 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)
- 1/4 teaspoon salt
- 1 tablespoon nutritional yeast
Instructions
- Add the cashews to a bowl and cover with boiling water. Let sit for 30 minutes.
- Drain and rinse the cashews with cold water.
- Add the soaked cashews to a blender along with the non-dairy milk, chipotle peppers, adobo sauce, lemon juice, sugar, garlic, salt, and nutritional yeast.
- Blend until completely smooth and creamy.
- Taste and adjust seasoning or spice level as desired.
- Transfer to a container and refrigerate until chilled before serving.
Notes
- Adjust the number of chipotle peppers for more or less heat.
- Add extra non-dairy milk if a thinner consistency is desired.
- Stores well in the refrigerator for up to 5 days.
- Great as a dip, spread, or sauce for various dishes.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
