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!
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!
You’re going to love this chipotle sauce because it’s…
- Creamy
- Smokey
- Spicy
- Amazingly flavorful
- Easy to make
- Doesn’t require cooking
- Simply delicious
Dip for potatoes
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!
Probably my favorite way to eat them is very crunchy, which means French fries in my air fryer. And when there are crunchy fries, there also needs to be a delicious dipping sauce.
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.
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 Bake 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.
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!
Secret ingredient is homemade mayo
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 coleslaw and potato salad.
More vegan sauces
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Chipotle Sauce Vegan
Ingredients
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
Low-Fat Mayo
- 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
Instructions
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.
Video
Notes
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 them 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.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…
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”
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.
This is simply the BEST Black Bean Burger recipe I have made and eaten. Thank you.