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
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.
Author: Minimalist Baker
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
- 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.
- 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.
- Blend on high until creamy and smooth, adding more water or almond milk as needed to encourage blending. Scrape down sides as needed.
- 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.
- 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.
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