5-Ingredient Chipotle Aioli


Whoa, guys, like whoa.

Chipotle aioli with 5 ingredients?

This calls for a french fry and veggie burger party.


This dip has been a long time in the making.

Anytime we go to a restaurant my eyes always go to the sauce section. I’m a sauce freak and always hope they have some dairy-free options.

My favorite dip – besides ketchup, obviously – is chipotle aioli. It’s creamy, it’s salty, it’s spicy, it’s everything.

This is my 5-ingredient, vegan, gluten free restaurant-inspired version.


I tried using chickpea brine as a base to whip up a “mayo-” like texture, but it failed miserably. Trusty cashews never let me down.

The rest is simple: lemon juice, salt, water (or almond milk), and a chipotle pepper in adobo sauce.

The result is an insanely creamy, savory, spicy “aioli” perfect for:

Grillable Veggie Burgers
Sweet Potato Black Bean Burgers
Mexican Green Chili Burgers
Sun-dried Tomato Chickpea Burgers
Chickpea + Sunflower Seed Sandwich
Cajun Sweet Potato Fries 
Crispy Matchstick Oven Baked Fries
& more!

If you try this recipe, let us know! We love seeing your comments, ratings, and your photos tagged #minimalistbaker on Instagram. Cheers, friends!


5-Ingredient Chipotle Aioli


Spicy, delicious, 5-ingredient Chipotle Aioli that’s entirely vegan and gluten free. Perfect for slathering on veggie burgers, fries, onion rings and more.


Recipe type: Side, Sauce

Cuisine: Vegan, Gluten Free

Serves: ~ 1 cup (8 2-Tbsp servings)


  • 3/4 cup (90 g) raw cashews
  • 1/2 cup (120 ml) water (or unsweetened plain almond milk for creamier sauce)
  • 2 Tbsp (30 ml) lemon juice
  • 1/4 tsp sea salt
  • 1-2 tsp maple syrup or agave nectar (or sub organic cane sugar or stevia to taste)
  • 2-3 chipotle peppers in adobo sauce + 1 tsp adobo sauce (more or less to taste)
  • optional: 1-2 Tbsp avocado, grape seed, canola or other neutral oil (for creaminess)
  • optional: pinch smoked paprika


  1. Add raw cashews to a mixing bowl (or a high-speed blender) and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
  2. Add soaked, drained cashews to a high-speed blender with 1/2 cup water (or almond milk), lemon juice, sea salt, maple syrup, pepper + adobo sauce.
  3. Blend on high until creamy and smooth, adding more water or almond milk as needed to encourage blending. Scrape down sides as needed.
  4. Taste and adjust seasonings as needed, adding more salt to taste, lemon for acidity, maple syrup for sweetness, or adobo sauce for heat. I added more salt and another 2 chipotle peppers. Adding a little oil is optional and adds extra creaminess. Smoked paprika is also optional and adds a sweet smokiness to the sauce.
  5. Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days. This sauce is perfect for veggie burgers, sweet potatoes fries, french fries, onion rings, and more!


*Nutrition information is a rough estimate for 1 (2-Tablespoon) serving (of 8 total servings). It is calculated without any oil.

Nutrition Information

Serving size: 2 Tbsp (8 total servings) Calories: 73 Fat: 5.2 g Saturated fat: 1 g Carbohydrates: 6 g Sugar: 1.8 g Sodium: 62 mg Fiber: 0.7 g Protein: 2 g



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