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 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: To make this sauce, you’ll need to begin by making the low-fat eggless mayo. 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.
STEP #2: 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.
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
- 1/2 cup low-fat mayo (recipe below)
- 1/2 to 1 whole chipotle in adobo sauce or chipotle powder, start with 1/4 teaspoon
- 2 teaspoons lime juice
- 1 teaspoon sugar pure cane, succanat, date sugar, etc
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Low-Fat Mayo
- 1 lb. soft silken tofu
- 1 tablespoon sweetener pure cane, succant, date sugar, etc
- 1 tablespoon lemon juice
- 1 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
- Drain the water from the soft silken tofu. Place all of the mayo ingredients in a blender and blend until smooth. This will be a lot more mayo than is needed for the chipotle sauce. Keep in an airtight container in the refrigerator for up to 10 days and use on sandwiches, burgers, wraps, and sauces.
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…
Would I be able to use date sugar instead of regular sugar or “sucanat” or other types of artificial sugar?
Hi Wendy- Date sugar works great in both of these recipes.
This recipe is seriously TO. DIE. FOR. The other reviews do not lie! Made the chipotle sauce and it was sooooo good! I used quick rolled oats, added 1 whole bell pepper so the rest wouldn’t be wasted. So much flavor, used some Seattle Sourdough Baking Company sandwich rounds from Safeway and toasted them. I will be making this again and again!
Hi Kelli- Ha! I can SO relate because this is one of my favorites too. When I make Black Bean Burgers, I make a double or triple batch of this chipotle sauce and use it for a week on anything I can think of. I’m so glad you appreciate it as much as I do, and thank you for the great feedback. 🙂
I am highly allergic to soy. Do you have a rule of thumb for subbing cooked white beans for tofu? Thank you
Hi Molly- Though I’ve never subbed out white beans for tofu, it can indeed be done. I think this article might help. https://www.kqed.org/bayareabites/118116/diy-soy-free-tofu-yes-you-can-make-tofu-from-any-bean-youd-like
Absolutely awesome!!! Wouldn’t change anything.
LOVE! 😀
How much of the chipotle powder?
The amount added should really be to your preference. Chipotle powder is pretty spicy, so I would start out with only a small amount, because more can always be added if needed.
Thanks, that’s exactly what I did. Turned out great! My 22yr old son couldn’t believe it was made from tofu, he said it was delicious!
Now, that’s what I like to hear! Awesome, and thank you! 😀
Mmmmm. I can think of so many things to use this sauce for. I never liked paprika until I tried smoked paprika, now I can’t live without it and put it in as many dishes as I can.
I completely understand. Smoked paprika is a staple at my house too! 🙂
Great on taco salads
I cannot read the recipe for the low fat mayo, I saw it earlier today but now there are ads covering it. Where can I find the recipe for your low fat mayo, I have tried your website but to no avail. TIA
This is a link to my Low-Fat Mayo. Thanks for following! https://eatplant-based.com/mary-mcdougalls-low-fat-eggless-mayo/
Anxious to try this recipe and
What brand of silken tofu do you use?
I use different brands of tofu, usually either nasoya or Mori-Nu because they are easiest to find where I live.
I also process the whole can and freeze in cube trays, you will use in many more dishes! My favorites are soy Chorizo with fried potatoes and Chipotles and also I make Tofu slabs on the grill, using the ground Chipotles for bbq sauce! yum!
I’ll second that, Martha. Love that tip in addition to Terrie’s recipe. Terrie. Thanks for the recipe for the Chipotle/Adobe sauce. I can’t even write the words Ranch Sauce…ok, I did it. I have had a hate hate relationship with so called Ranch dressing since it first came out. The main reason it has that “tangy” taste is buttermilk and I believe that ‘buttermilk’ is not for human consumption. I’ll restrain my description of what it reminds me of and just let it go at that…lol. What I really want to say is that I love anything with the Chipotle/Adobe sauce peppers in it and see no resemblance to or reference to buttermilk in your recipe. Had to look at the recipe through my fingers like a scary movie. Having said all that sillyness…I am dying to try this sauce and will make it often, I can tell. I’ve been looking for a good dipping sauce for potatoe wedges, etc. Thank you. Lynn
When I buy the chipotles in adobo sauce, I puree the whole can, use what I need at the time and freeze the rest in an ice cube tray. Then when I need some, I just pull out a cube or 2 and use it. I forget where I read to do that, but it works GREAT!
What a terrific idea! Thanks so much for sharing!
Great idea Martha! Thanks for sharing. I end up wasting the rest of the can when I only use one pepper, so this helps.
Thanks so much for that tip Martha! I usually put it in frig in a small glass jar, then throw it out weeks later (right before I need it again:)
Thanks for sharing this tip. It is a great idea.
Thank you for your tip of blending and then freezing the chipotles in adobo sauce. So much easier than what I ‘ve been doing, freezing little blobs on parchment lined cookie sheets & transferring them to freezer bags. I learn so much from comments. Many thanks!
I absolutely love this recipe! I’ve made the fries with this sauce 4 times this week. I just made a second batch of sauce for this week. It’s a keeper.
This comment makes me so happy! Thank you for sharing the excitement! 😀
This looks incredible!!
I’m betting you’ll love it! 🙂
Nom nom! It’s a good thing I’ve already eaten breakfast because if not I’d eat my phone, haha. This sounds & looks so yummy!