This creamy and smoky vegan chipotle mayo has quickly become my go-to sauce. Its bold flavour adds a delicious kick to just about anything. Whether drizzled over tacos, spread in sandwiches, or used as a dip, it always hits the spot. Once you try it, you’ll want to keep a jar in the fridge at all times.
Smoky Vegan Chipotle Mayo: Spicy & Creamy
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.
Chipotle is a smoke-dried ripe jalapeño chilli pepper that gives a deep and smokey flavour to food such as this spinach and bean chipotle casserole.
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.
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 simple vegan mayo or my vegan aquafaba mayo below which also compliment perfectly plant-based burgers, fries, potatoes, sandwiches etc…
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 vegan chipotle mayo
Ingredients
To make this vegan chipotle mayo you will need:
- chickpea brine (aquafaba)
- vegetable oil
- Dijon mustard
- garlic
- lime juice
- maple syrup
- smoked paprika
- 1chipotle flakes
- salt
Step 1: Mix base ingredients
Place aquafaba (chickpea brine), Dijon mustard, grated garlic clove, lime juice. maple syrup, smoked paprika chipotle flakes and salt in the beaker of a handheld immersion blender. Mix until all is well blended.
Step 2: Add the oil
Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the melange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture.
How to store this vegan chipotle mayo
Refrigerate: Transfer the mayo to an airtight container or a clean glass jar and store it in the fridge for up to two weeks. Always keep the lid tightly closed to maintain freshness.
What else can you serve with this vegan chipotle 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.
Try it with these roasted cauliflower tacos below you will not be disappointed.
![Cauliflower Tacos [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2024/06/Cauliflower-Tacos-vegan-v83-by-The-Flexitarian-LR-683x1024.jpg)
I hope you enjoy this vegan chipotle mayo recipe as much as I do. If you do make this recipe, don’t forget to tag me on Instagram!
![Smoky Chipotle Mayo [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/03/Smoky-Chipotle-Mayo-vegan-with-spoon-v82-%C2%A9-Annabelle-Randles-The-Flexitarian-300x300.jpg)
Vegan Chipotle Mayo Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 60 ml chickpea brine (aquafaba)
- 1 tsp Dijon mustard
- 1 grated garlic clove
- 2 tsp lime juice
- 2 tsp maple syrup
- 1 tsp smoked paprika
- 1/2 tsp chipotle flakes
- 1/2 tsp salt
- 200-225 ml vegetable oil
Instructions
- Place aquafaba (chickpea brine), Dijon mustard, grated garlic clove, lime juice. maple syrup, smoked paprika chipotle flakes and salt in the beaker of a handheld immersion blender. Mix until all is well blended.
- Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the melange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture.
- This vegan smoky chipotle mayo will keep refrigerated in an airtight container for up to a week.
Nutritional Information
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/smoky-chipotle-mayo-vegan/
I cannot wait to see your posts!
Other things you might like
![Smoky Chipotle Mayo [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/03/Smoky-Chipotle-Mayo-vegan-with-spoon-v9-©-Annabelle-Randles-The-Flexitarian-150x150.jpg)
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