This rich and smoky vegan chipotle mayo is my new favourite sauce. It goes with pretty much everything.
This mayonnaise sauce gets its hot and spicy smoky flavour from smoked paprika and chipotle.
100% plant-based it is made with aquafaba (chickpea brine). Unlike conventional mayonnaise, this vegan version requires no eggs as aquafaba acts as a thickener and gives it its silky smooth consistency.
If you cook your own chickpeas, you can also reserve the leftover cooking liquid. However, if the liquid is too thin you might have to reduce it, so this method is less reliable than using the brine from a can.
When you make curry or hummus, instead of throwing it away, keep the brine from canned chickpeas. High in protein, aquafaba is such a magical ingredient that can substitute eggs in meringues, chocolate mousse, cakes etc..
How to make this chipotle mayo
To make this smoky vegan chipotle mayo sauce, you will need a good quality handheld immersion blender (such as this Kenwood Hand Blender) which will give you better results than an electric mixer. Using the blade (rather than the whisk attachment), all you have to do is to mix all the ingredients together, adding the oil very slowly. The more oil you add, the thicker the mayonnaise will get.
If you prefer a plain vegan mayo why not try my vegan aquafaba mayo below which also compliment perfectly plant-based burgers, fries, potatoes, sandwiches etc…
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What else can you serve with this mayo?
You can liven up a whole range of roasted vegs with this sauce, potato, butternut squash, cauliflower etc.. It also goes fantastically well with plant-based burgers, grilled (dairy-free) cheese, fries, corn on the cob, vegetable fritter or as a spread for sandwiches or wraps.