Chipotle Sauce Vegan
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! It’s vegan, gluten-free, low-fat, and can be ready in minutes!
I am not kidding, this stuff is amazing and tastes every bit as good as any regular chipotle sauce I’ve ever eaten. Its smoky, spicy flavors and creamy texture make it the perfect condiment to elevate dishes like my homemade black bean burgers and even salads. It’s even great as a dip for our oil-free French fries.
We have a lot of more delicious vegan sauce recipes on this website that you might want to try like our dairy-free ranch dressing and spicy vegan mayo.
Reasons I love this vegan chipotle sauce
- Creamy and Flavorful: This sauce delivers a rich, creamy texture with a perfect balance of smoky chipotle heat and tangy ranch flavors.
- Allergen-Friendly: Being dairy-free, it’s a great option for those with lactose intolerance or dairy allergies, allowing everyone to enjoy its delicious taste.
- Versatile: Use it as a dip, dressing, or spread to enhance the flavor of salads, tacos, sandwiches, and more.
- Customizable: Adjust the heat level and ingredients to suit your personal taste preferences, making it as mild or spicy as you like.
Chipotle substitutions
Chipotles in adobo sauce are known for their smoky, spicy flavor, adding a rich heat to any dish. If you prefer a milder homemade chipotle sauce, consider using smoked paprika or roasted red peppers for a similar smoky depth without the intense heat. Alternatively, you can blend in a small amount of mild chili powder with some adobo sauce to control the spice level while retaining the characteristic smoky flavor.
The chipotles I use for this recipe: 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 them in my refrigerator to be used in other recipes like oil-free hummus and easy blender salsa. They have a small amount of oil in them, so some may want to use chipotle powder instead.
Secret ingredient
Other than the chipotles, the other magic ingredient is my Low-Fat Eggless Mayo which makes it creamy and delicious! This vegan mayo takes only about 3 minutes and a blender to make and tastes amazing. We use it on sandwiches and in other recipes like dairy-free coleslaw and eggless potato salad.
How to make chipotle sauce
STEP #1: Drain water from your tofu. I use the shelf-stable boxes of silken firm or extra firm tofu for this recipe, and it isn’t packed in much water. However, you can use the produce type–preferably soft. It’s packed in more water, so you’ll need to drain and press it.
STEP #2: Blend all of the ingredients in your blender or food processor until smooth.
STEP #3: Now, it’s ready to be served as a dip, salad dressing, or topping sauce for my Best Black Bean Burgers and even a delicious Baked Blooming Onion.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
*Originally published April 07, 2015.
Frequently Asked Questions
Yes, you can make the sauce less spicy by using fewer chipotles or substituting with milder smoked paprika or roasted red peppers. Adjust to your taste preference while maintaining the smoky flavor.
I haven’t tried it with yogurt, but some followers have made it with dairy-free yogurt and reported that it still tastes great.
Store the homemade vegan chipotle sauce in an airtight container in the refrigerator for up to one week. It does not freeze well.
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Chipotle Sauce Vegan
Ingredients
Chipotle Ranch Sauce
- 1 block (12 oz) silken tofu, firm or extra firm (shelf-stable type) or use soft produce type
- 1 tablespoon Dijon mustard
- 4 tablespoons lime juice
- 1 whole chipotle in adobo sauce (approx ¾ -1 tablespoon) or chipotle powder, start with 1/4 teaspoon
- 1.5 teaspoon smoked paprika
- 1.5 teaspoon garlic powder
- 1.5 teaspoon cumin
- 4 teaspoons pure cane sugar (maple sugar, succanat, date sugar, etc)
- 1 teaspoon sea salt
Instructions
Instructions
- Drain any water from your tofu before using it. I typically use shelf-stable boxes of silken firm or extra-firm tofu for this recipe, which aren’t packed in much liquid. However, you can also use the refrigerated kind found in the produce section—preferably soft tofu. Just keep in mind it contains more water, so you'll need to drain and press it well before using.
- Place all the ingredients into a blender or food processor and blend until completely smooth.
- Now, it's ready to be served as a dip, salad dressing, or topping sauce for my Best Black Bean Burgers and even a delicious Baked Blooming Onion.
Video
Notes
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
This is simply the BEST Black Bean Burger recipe I have made and eaten. Thank you.
Hi. This recipe is awesome. I have played with the quantities and still turned out tasty!
Since i make yoghurt at home I have used yoghurt (removed the whey) instead of mayo.
The nutritional information says there are 6.5g of trans fat–where is that coming from? Is that a mistake? I don’t see how there could be that much fat (?)
Amelia- The recipe card information is too close together and makes it hard to distinguish sometimes. You’re right, there are zero trans fats. “CALORIES: 134 TOTAL FAT: 6.5g TRANS FAT: 0g CARBOHYDRATES: 8g FIBER: 1g SUGAR: 5g PROTEIN: 7g”
Does the chipotle ranch sauce freeze well?
Annie- It won’t freeze well because it’s made with tofu. Tofu changes density when frozen. It should last for over a week in an airtight container in the refrigerator.