Cashew Chipotle Mayo

Creamy cashews and spicy chipotle peppers are whipped into a luscious vegan, oil-free sauce perfect for dipping, topping, and spreading. In just 3 minutes and 7 ingredients, you'll have a healthier mayo alternative to spread on veggie burgers, burritos, sushi, roasted potatoes, and more.

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Cashew Chipotle Mayo

Yield: 6

Author: Courtney Crary- Not Like Mama

Prep time: 2 MinCook time: 1 MinTotal time: 3 Min

Creamy cashews and spicy chipotle peppers are whipped into a luscious vegan, oil-free sauce perfect for dipping, topping, and spreading. In just 3 minutes and 7 ingredients, you'll have a healthier mayo alternative to spread on veggie burgers, burritos, sushi, roasted potatoes, and more.

Ingredients:

1/2 cup cashews (see notes if not using a high-speed blender)
1/2 cup aquafaba or water
1/2 lemon, juice of
1/4 tsp sea salt
1/2 Tbsp nutritional yeast
1 clove garlic
2 chipotle peppers from a can of chipotles in adobo

Instructions:

Place all ingredients in a high-speed blender.
Blend on high for about one minute, or until mixture is perfectly smooth.
Serve with potatoes, on nachos, tacos, or burritos, on sushi, slathered on corn, or wherever you will enjoy it most.
Enjoy!

Notes:

If using a less powerful blender, soak the cashews to make them easier to blend. Either cover the cashews with room temperature water and allow them to soak overnight OR cover them with boiling water and allow them to soak for 15 minutes. Then drain and use as indicated. Aquafaba is the liquid from a can of chickpeas (aka garbanzo beans). Using aquafaba will result in a light, whipped texture BUT plain water can be substituted. If sensitive to spice, use only one chipotle pepper.

Calories

73.32

Fat (grams)

5.43

Sat. Fat (grams)

1.06

Carbs (grams)

5.18

Fiber (grams)

0.94

Net carbs

4.25

Sugar (grams)

1.17

Protein (grams)

2.25

Sodium (milligrams)

172.69

Cholesterol (grams)

0.01

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About the recipe:

I’ve noticed that many “creamy” vegan recipes use a LOT of cashews. This isn’t necessarily a bad thing, but nuts are calorically dense and the workers who harvest them tend to be exploited, so I’m trying to reduce and/or replace my use of cashews.

In this recipe, I used one part cashew and one part aquafaba to make a creamy, whipped spread that is very similar to mayo. Aquafaba is the liquid from a can of chickpeas. It’s chickpea juice. And it makes an excellent egg replacer (you can even make meringue out of it!). So whenever you open a can of chickpeas, save the aquafaba to use later (you can freeze it in ice cube trays for a long-term storage).

If you are sensitive to spicy foods, I recommend starting with one chipotle pepper, blending the mixture, then tasting it before adding more. If you love spice, feel free to throw in an extra pepper!

I love using this sauce on smashed potatoes and in burritos, but it would be great drizzled on sushi or nachos or spread on sandwiches and burger buns. The sauce firms up in the fridge, so if you’re using it as a spread, let it sit in the fridge overnight first.

This spread is so delicious that I know this won’t be an issue, but do make sure you eat it up within five days!

RECIPE NOTES:

If using a less powerful blender, soak the cashews to make them easier to blend. Either cover the cashews with room temperature water and allow them to soak overnight OR cover them with boiling water and allow them to soak for 15 minutes. Then drain and use as indicated.
Aquafaba is the liquid from a can of chickpeas (aka garbanzo beans). Using aquafaba will result in a light, whipped texture BUT plain water can be substituted.
If sensitive to spice, use only one chipotle pepper.

After making this sauce, try it on my “Better than Chipotle” Bean Burritos and Black Bean Flautas. For other ways to use chipotle peppers from that can of Chipotles in Adobo, try my Chipotle Instant Pot “Refried” Beans .

Did you make this recipe? I want to hear about it! Hit me up on Instagram @notlikemama or leave a comment below. I love to see your versions of my recipes!

Life is too short to eat bland food! Using this sauce is an easy way to spice things up. I hope you love it as much as we do!

Happy Cooking,

Courtney