This spicy homemade vegan chipotle mayo can easily be whipped up in just minutes. It's a welcome burst of flavor spread on sandwiches or wraps or used as a dipping sauce. Smoky chipotle peppers flavor this spicy spread to perfection.
Once you see how easy it is to make your own, you will never need to run to the store to buy vegan chipotle mayo! Just put 6 simple ingredients in your blender and just a minute later, you will have rich and creamy homemade mayo!
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❤️ This recipe is
- packed with a spicy smoky flavor.
- easy to make in less than 5 minutes.
- dairy-free, egg-free, gluten-free, and can easily be made soy-free too.
🧾 Ingredients and substitutions
- Oil - For the best flavor use canola oil. You can also use a very light-colored olive oil. Don't use extra virgin olive oil due to its strong flavor. Don't use coconut oil or it will be too firm.
- Soy Milk or Ripple - plain unsweetened soy milk or the original Ripple has the best taste. It has to be one of these two types of plant milk or it will not work the same. You need enough protein in the milk to make the mayo emulsify and become firm. (Make sure to use plain, not vanilla. You can also use plain soy milk with sugar added, but I find that it makes the mayo a little sweet)!
- Salt - for flavor.
- Lime Juice - for flavor. It's also an acid that is a key ingredient to make your mayo firm. You can also use lemon juice instead.
- Apple Cider Vinegar - for additional flavor complexity and a second acid to mix with the fat and protein that makes the mayo thick and creamy.
- Chipotle Pepper Powder - for the spicy smoky flavor. You can also crush up a chipotle pepper if you don't have the powder. (If you don't have chipotle powder, you can use adobo sauce instead to flavor the mayo.)
🔪 Helpful tools
- Blender or Immersion Blender - for whipping the ingredients until they get thick.
🥄 How to make vegan chipotle mayo
Step 1 - Measure canola oil, plain soy milk (or Ripple), lime juice, apple cider vinegar, chipotle powder, and salt pouring it directly into your blender or immersion blender.
Step 2 - Blend on high for 30 seconds.
Step 3 - Scrape the edges and blend for 30 more seconds and you will have perfectly thick and creamy mayo!
Step 4 - Keep the mayo in the fridge and use it as a dip or a sandwich spread.
👩🏻🍳 Pro Tips
- Measure the ingredients carefully. Small changes will make your mayo thin and runny.
- Adjust the amount of chipotle used to make your mayo spicier or milder.
🥡 How to store chipotle mayo
This chipotle mayo has no preservatives in it, so it will only keep for about a week in the refrigerator. It needs to be stored in an airtight container. Make sure not to cross-contaminate it with a dirty knife and it will keep a little longer.
🍟 Uses for vegan chipotle sauce
Spread your chipotle mayo on your favorite veggie burgers, wraps, and sandwiches like a vegan BLT, chickpea salad sandwich, or vegan chicken patties.
This spicy mayo is also delicious on vegan tacos, load vegan nachos, or burritos.
Use it as a dipping sauce for the following...
Make sure your vegan sandwiches or veggie burgers are never boring with this spicy mayo or try my vegan garlic aioli, vegan ranch, vegan horseradish sauce, vegan Chick Fil A sauce, or vegan tartar sauce.
🌟 More vegan dips and spreads
We love vegan dipping sauces in my house here are a few of our favorites.
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan chipotle mayo recipe
Vegan Chipotle Mayo
Equipment
Ingredients
- 1 cup canola oil or any other neutral-flavored oil
- 1/2 cup soy milk (plain unsweetened) or Ripple for soy-free
- 1 tablespoon lime juice (or lemon juice)
- 1 tablespoon apple cider vinegar
- 2 teaspoons ground chipotle pepper (Use 1 teaspoon for less mildly spicy mayo)
- 1/2 teaspoon salt
Instructions
- Add 1 cup oil, 1/2 cup plain soy milk,1 tablespoon lime juice, 1 tablespoon apple cider vinegar. 2 teaspoons ground chipotle pepper, and 1/2 teaspoon salt to your blender and let it sit for about 2 minutes. (This will start to curdle your milk).
- Blend on high for 30 seconds.
- Scrape the edges and blend again for 30 seconds.
Video
Notes
- Use the type of soymilk that is thick and creamy and comes in the refrigerated section. Something like Silk plain unsweetened or an equivalent will give you the thickest and creamiest mayo!
- Measure the ingredients very carefully. The correct ratio of oil to protein to acid is the magic that makes this vegan mayo recipe work!
- I can't stress this enough! Just a small variation in the measurement of these ingredients will cause your mayo to be thin and runny.
- Immersion blenders work great for this recipe too! That way you don't have to stop and stir.
- Don't cut the recipe in half. I don't know why, but it never works as well if you cut the recipe in half.
- If your mayo is runny, you can add unflavored soy protein or pea protein to it to give it enough protein to set. If you don't have either of these, about 1-2 tbsp of nutritional yeast will give it enough protein to make it thicker. (The nutritional yeast will make it have a little bit of a cheesy flavor, but if you are okay with that it will give you a thicker mayo).
- Note: The mayo will firm up a little more once it has been refrigerated for a few hours.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Wow! I just made this and put it on a tofurkey sandwich! It was so full of flavor! The best vegan sandwich I've ever made!
I'm so happy that you liked it, James! It makes regular mayo seem boring. 🙂