This smoky, savory, and creamy Vegan Chipotle Sauce recipe is the perfect match for black bean burgers, veggie hoagies, sandwiches, baked fries, baked blooming onions, and so much more!
I am not kidding, this stuff is amazing and tastes every bit as good as any regular chipotle sauce I’ve ever eaten. Don’t believe me? Just try it!
Table of contents
You’re going to love this chipotle sauce because it’s…
- Amazingly flavorful
- Easy to make
- Doesn’t require cooking
- Simply delicious
Potato lover from birth
I have to admit, I am a serious potato lover–baked potatoes, mashed potatoes, boiled potatoes, Chili Cheese Fries, Loaded Potato Skin Bites, baked French fried potatoes, air fried potatoes–any kind of potatoes!
This low-fat vegan chipotle sauce recipe is the perfect dipping sauce, and it’s so easy to make!
How to make chipotle sauce
To make this sauce, you’ll need to begin by making the low-fat eggless mayo with only 5 ingredients and a blender.
Place all ingredients into a blender and blend until smooth. This mayo can be used on bean burgers, sandwiches, and in sauces. Store in a jar with a lid in the refrigerator. It will keep up to about 10 days.
Next, blend a half-cup of the mayo, chipotle pepper, lime juice, sweetener, smoked paprika, salt, garlic powder, and cumin in a mixer and process until smooth.
*Originally published April 07, 2015.
Chipotles are spicy
Chipotle in adobo sauce can be found in the Latino section of most grocery stores. There are 8-10 chilies in each can, and it takes me a while to go through that many because they are quite hot.
Once I open a can, I place the other chilies and sauce into a plastic bag and store in my refrigerator to be used in other recipes like hummus and salsa. They have a small amount of oil in them, so some may want to use chipotle powder instead.
No cooking required, and only a blender is needed to make this recipe. Whether you put it on burgers and sandwiches or use it as a dip, this stuff is amazing!
Vegan Tofu Mayonnaise
Other than the chipotles, the other magic ingredient is my Low-Fat Eggless Mayo that makes it creamy and delicious!
For me, tweaking the salt, lemon juice, and vinegar for your personal tastes can really make it pop.
The recipe makes approximately one pint of sour cream. Keeps in the refrigerator for about 7-10 days.
This tasty, eggless mayo has only 11 calories and (.4) grams of fat per Tablespoon. And it’s loaded with protein because it’s made with tofu.
Is soy good for you?
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health-promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This short video will explain the benefits of soy.
Other healthy snack ideas include:
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Chipotle Ranch Sauce
- 1/2 cup low-fat mayo, (recipe below)
- 1/2 to 1 whole chipotle in adobo sauce, (picture below) or chipotle powder
- 2 teaspoons lime juice
- 1 teaspoon sugar, (I use sucanat)
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- pinch cumin
- 1 lb. silken tofu
- 1 tablespoon sugar, (I use sucanat)
- 1 tablespoon lemon juice
- 1-1/2 tablespoon Dijon mustard
- 1/4 teaspoon sea salt
Chipotle Ranch Sauce
- Place all ingredients into blender and blend until smooth.
Easy Low-Fat Eggless Mayo
- Place all ingredients into blender and blend until smooth. This mayo can be used on bean burgers, sandwiches, and in sauces. Store in jar with lid in refrigerator. Will keep up to about 10 days.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 5
Amount Per Serving: Calories: 134Total Fat: 6.5gTrans Fat: 0gCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 7g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.