I’m a big fan of chipotle mayo. There are a few different vegan brands on the market, and I love them all. But, let’s face it – they’re mostly oil. I don’t follow an oil-free diet, but I can’t justify eating that much oil in one sitting.
I like to make my own creamy chipotle mayo-like dressing using cashews, lime juice, garlic, and chipotles. As long as you remember to soak your cashews, this dressing comes together almost as quickly as opening a jar of pre-made mayo. It freezes well, so make a double batch and store some in the freezer for the next time you have a hankering for creamy, spicy goodness.
This creamy vegan Chipotle Lime Dressing is cashew-based. While it does contain fat, it’s healthy fat and not empty calories like you’ll find in oil-based mayonnaise. Cashews contain fiber, vitamin E, vitamin K, and vitamin B6, as well as copper, phosphorus, zinc, magnesium, iron, selenium, and other nutrients.
The heat can be adjusted in this dressing. If you’re sensitive to heat, cut back on the amount of adobe sauce you use. If you love spiciness, add a little more than the teaspoon I suggest here.
I like to use this Chipotle Lime Dressing on tacos as well as taco salads. It’s great on sandwiches, and it’s a perfect dip for cut veggies. Come back next week for a burrito bowl recipe that pairs perfectly with this spicy sauce.
Creamy Vegan Chipotle Lime Dressing
- ½ cup raw cashews, soaked for two hours, drained and rinsed.
- 2 ½ tablespoons lime juice
- 3 tablespoons water
- 1 garlic clove
- 1 chipotle from a can of chipotles in adobo sauce
- 1 teaspoon adobo sauce from a can of chipotles in adobo sauce
- ½ teaspoon sea salt
Mix all of the dressing ingredients together in a high-speed blender and mix until smooth. If the mixture seems to thick, add a little more water, a teaspoon at a time. Keep in mind that it will thicken in the refrigerator. If you like super spicy dressing, add more adobo sauce.