Who doesn’t love a chipotle mayo? It’s smokey, creamy, and an amazing way to slam more flavour into anything you’re eating. I am happy to share this recipe so anyone can try it, even if you are vegan!
We use this on burgers, tacos, and roasted veggies, and would you believe me if I told you I made this recipe from the liquid of a can of chickpeas? Cooking is amazing!
Let’s Breakdown the Ingredients!
With only six ingredients, you’ll have this delicious vegan chipotle mayo you can add to anything!
To make this dressing, the main ingredient is, of course, chipotle pepper in adobo sauce. It adds a fun, sweet and slightly smokey flavour to the sauce!
An ingredient I think will shock many people is the liquid from a can of chickpeas. Also known as aquafaba is the thick liquid that is resulted from soaking or cooking legumes such as chickpeas. This liquid is a great substitute for eggs, and you will love using it to make any vegan recipe!
The green onion adds a mild onion taste that does not overpower the other flavours of the dressing. Meanwhile, basil has a fresh aroma with a slightly peppery flavour and notes of a mint flavour. The zest of lime adds a tangy citrus flavour to the chipotle mayo.
Using a neutral oil, such as canola, avocado or sunflower oil, help bring out the flavours of the other ingredients. It is also used for the emulsion between the neutral oil and aquafaba liquid from a can of chickpeas.
Tips for Making a Perfect Emulsion
Before I go ahead and start giving tips on how to perfect your emulsion, I should probably describe what it is for those who might not know.
Emulsion is a process of combining two liquids that would not normally be mixed together– think oil and water. Without movement or agitation, they would remain separate, but with the introduction of movement (blending, whisking, etc.), they can create a homogenous liquid. How cool is that?!
The best tip I can provide is that it’s important to be patient when streaming in the oil with the recipe. Don’t rush the process! Add all the ingredients minus the oil into the bowl of the blender. Then blend until smooth, and then with the motor running, slowly stream in the oil. The more oil you add, the thicker the mixture will get.
The second tip is around flavouring. You really can Take this recipe in any direction. I used chipotle peppers for this chipotle “mayo,” but you can go in any flavour direction you want! You could add lemon zest, fresh herbs, or capers. The sky is your limit!
Chipotle Vegan MayoPrint Recipe
- 2 canned chipotle peppers
- 1 tsp adobo sauce from chipotle pepper can
- 1 Zest of a lime
- ¼ cup green onions
- 5 fresh basil leaves
- 1½ tsp salt
- 1 Liquid from can of chickpeas
- 1⅔ cups neutral flavoured oil (canola, avocado, sunflower)
- Into the bowl of the blender add in the chipotle peppers, adobo sauce, salt, lime zest, basil leaves, and liquid from canned chickpeas. Blend everything for 1 minute with the motor running on high.
- With the blender still running, slowly stream in the oil. Don't rush here. Slow and steady wins the race. You will notice the mixture start the thicken into a beautiful mayo after about a minute or two of blending.
- Enjoy this mayo on sandwiches, tacos, burgers, or roasted veggies!