February 17, 2020 at 01:00PM by CWC
If there was a condiment popularity contest, I’d put all bets on chipotle mayo. It has the perfect creamy texture, just the right amount of heat, and tastes great on everything from burgers to kale salads. While typical mayonnaise isn’t the healthiest option due to its high-calorie and high-fat nature, there’s a plant-based alternative that’s so healthy you can enjoy it every day.
Tara Patel of My Vegetarian Family is a whiz at making nutritious plant-based recipes, and her vegan chipotle mayo is no exception. Instead of using a store-bought dairy- and egg-free mayo option as a base, she decided to prepare everything from scratch. Even so, she managed to create a mix that only requires a handful of ingredients and hardly any time.
After soaking your cashews, you simply add them to a blender with your other ingredients: canned chipotle peppers in adobo sauce, freshly-squeezed lemon juice, salt, and water. That’s it. Then after a quick blend, you can use the chipotle mayo to add a major flavor bomb to all the dishes you eat on the regular. “My vegan chipotle mayo is the perfect plant-based alternative for dipping raw or air-fried veggies, layering into your favorite wrap, or when you simply need a guilt-free dip or dressing with a little kick to change things up,” she says. You can even use it as a salad dressing.
Because you only need a little bit for your meals, you’ll have a big batch in the refrigerator to use all week long. I don’t know about you, but it’s about to become a regular addition to my weekly meal-prepping routine. Here’s exactly how Patel says to make it.
Vegan chipotle mayo recipe
1 cup raw unsalted cashews
3 canned chipotle peppers in adobo sauce
1 tbsp freshly-squeezed lemon juice
1/2 tsp salt
1/4 cup water
1. Place cashews in a bowl, cover with boiling water, soak for 30 to 60 minutes. After soaking, drain water and transfer soaked cashews to a high-speed blender.
2. Add the salt, chipotle peppers with their sauce, lemon juice, and water to the blender. Blend on a high speed until smooth. Add more water as needed to achieve a creamy consistency.
This vegan buffalo dip is delicious, too:
If you’re looking for more plant-based meals, try these easy options you can make right in your Instant Pot. Then find out why chickpeas are a top dietitian’s favorite plant-based protein.
Author Tehrene Firman | Well and Good
Selected by CWC