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    Home » Recipes » Sauce + Seasoning

    Vegan Creamy Chipotle Sauce

    Nov 8, 2013 by Kaitlin

    An easy vegan Creamy Chipotle Sauce with garlic and lime! This simple sauce gives a nice, zesty kick to tacos, burritos, tostadas, quesadillas, baked potatoes, veggie burgers, and more. (Gluten-free.)

    Spoon dipping into a bowl of vegan creamy chipotle sauce

    This creamy chipotle sauce with garlic and lime gives a zesty kick to tacos, burritos, fajitas, quesadillas, baked potatoes, burgers, and more.

    Plus it is easy to make and simple to customize!

    The smoky flavor of chipotle adds so much depth, and gives a nice hit of spice (without being too overly spicy).

    We especially enjoy it drizzled over these Vegan Black Bean Burrito Bowls.

    Black bean burrito bowl with creamy chipotle sauce on a plate

    Ingredients for Chipotle Sauce

    For this recipe you will blend in a high-speed blender or food processor:

    • Vegan yogurt: Be sure to use plain and unsweetened yogurt. I mostly use coconut yogurt, but your favorite dairy free variety should work. (If you can't find this, then silken tofu, vegan mayo, or soaked cashews could also work to achieve the creamy texture.)
    • Chipotle in adobo sauce: This usually comes in a small can. We will use one chipotle pepper for this recipe, but you can adjust as needed.
    • Adobo sauce: This provides a lot of flavor, but with a little less heat than the actual chipotle peppers.
    • Fresh garlic cloves
    • Fresh lime juice: Or you can substitute lemon juice, but I prefer lime.
    • Ground cumin: In addition, you could also add a half teaspoon of smoked paprika for another layer of smokiness.

    Tips

    Leftover chipotles: The recipe only uses one chipotle pepper. So if I don't plan on using the remaining chipotles anytime soon, I remove the seeds, dice them, and freeze them for later.

    Starting small: A little chipotle goes a long way. So add the chipotles according to your palette and taste. If you're unsure, may want to start with a half chipotle pepper (or even less), and adjust from there.

    Less spicy option: Alternatively, you can add only the adobo sauce (and omit the actual chipotle peppers). It will still be flavorful, but not quite as spicy.

    Opened can of chipotle peppers in adobo sauce

    Serving

    This vegan chipotle sauce is so versatile in ways you can enjoy it. A few ideas include:

    • Tacos + fajitas: It's an excellent topping for a variety of tacos, fajitas, and wraps. Or you could even use it like a chipotle aioli on sandwiches and burgers.
    • Burrito bowls: Drizzle it on top of burrito bowls, taco salads, or even stuffed peppers. (Like these Mexican Quinoa Stuffed Peppers.)
    • Baked potatoes: Try it spooned over this Mexican-Style Baked Potato.
    • Tofu scramble: Liven up this Southwest Tofu Scramble, or include it in your favorite breakfast burritos.
    • Dip: Enjoy it as a dipping sauce for oven fries, sweet potato fries, or roasted veggies.

    Storing

    Store any leftovers in a sealed jar in the refrigerator. We find it keeps well in the fridge for about 4-5 days.

    Spicy pepper sauce in a small bowl with spoon

    For more inspiration, also browse all sauce and seasoning.

    Spoon dipping into a small bowl of creamy chipotle sauce

    Vegan Creamy Chipotle Sauce

    This chipotle sauce with garlic & lime gives a zesty kick to tacos, burritos, tostadas, quesadillas, baked potatoes, burgers, and more.
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Sauce
    Cuisine: Gluten-Free, Vegan
    Servings: 4

    Ingredients

    • 1/2 cup vegan yogurt, plain & unsweetened (or 2/3 cup silken tofu)
    • 1 chipotle in adobo sauce
    • 1/2 tsp. adobo sauce
    • 1-2 cloves garlic
    • 1 Tbsp. fresh lime juice (about 1/2 lime)
    • 1/8 tsp. ground cumin (more to taste)
    • Salt to taste if desired
    • Optional: agave or other sweetener if desired

    Instructions

    • Scrape away the seeds from the chipotle with a knife. (Use caution when handling chipotle and wash your hands well when finished.)
    • Add all ingredients to a blender or food processor and blend/pulse until smooth.
    • Taste and adjust seasonings/consistency as necessary or add salt to taste.

    Notes

    Consistency: If the sauce is too thick, then thin it out with more lime juice or water. If it’s too thin, add more yogurt/silken tofu.
    Less spicy option: Add only the adobo sauce and omit the actual chipotle peppers.
    Storing: Stores covered in the fridge for 4-5 days.
    Yield: Recipe makes about 2/3 cup sauce.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Creamy Chipotle Sauce
    Amount per Serving
    Calories
    25
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    10
    mg
    0
    %
    Carbohydrates
     
    4
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    192
    IU
    4
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    41
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan creamy chipotle sauce recipe, also check out:

    • Vegan Big Mac Sauce (No Mayo!)
    • Mexican Sweet Potato Bowl
    • 5-Minute Lentil Tomato Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Sauce & Seasoning Recipes

    • Vegan Big Mac Sauce (No Mayo!)
    • Cilantro Jalapeno Hummus
    • Roasted Red Pepper Dressing (Oil-Free)
    • Vegan Cashew Queso

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Amanda

      January 12, 2022 at 10:02 am

      5 stars
      So delicious! Was great on top of broccoli and rice.

      Reply
      • Kaitlin

        January 12, 2022 at 10:47 am

        Awesome idea. Glad you enjoyed, and thanks for sharing!

        Reply
    2. Lisa

      April 12, 2020 at 5:00 am

      This sauce is excellent! I think it made our Mexican black bean bowl a lot more interesting.
      Thank you!

      Reply
      • Kaitlin McGinn

        April 15, 2020 at 12:19 pm

        Fantastic to hear that Lisa! Glad you gave it a try & enjoyed. Thanks so much for coming back to let me know!

        Reply
    3. McKenziesMomma

      February 24, 2018 at 6:09 pm

      Hey! I would love to try this recipe. I was wondering if the yogurt is coconut flavored yogurt or if there is actually coconut yogurt.

      Reply
      • K Wood

        November 07, 2018 at 1:31 pm

        There is actually coconut yogurt made by Silk. There are usually a few small cups at Walmart.

        Reply
    4. LaneK

      September 28, 2017 at 12:47 pm

      This sauce is excellent! I had to use low fat Greek yogurt because I am allergic to coconut and almonds, so my alternatives for yogurt are limited and I can't eat tofu. I added a handful of cilantro as well and I used it on your black bean and corn fajita recipe (had that over brown rice sauteed with garlic and cilantro!). Both are delicious and thank you for sharing!

      Reply
      • Kaitlin | The Garden Grazer

        October 02, 2017 at 4:01 pm

        Hey Lane! Thank you for sharing!

        Reply
    5. Lionfish Lair

      July 20, 2016 at 7:11 am

      This was SO awesome. It's now in a condiment squeeze bottle and I'm going to put it on everything.

      Reply
      • Kaitlin | The Garden Grazer

        July 31, 2016 at 3:40 pm

        Great idea! Thanks for sharing.

        Reply
    6. Folake Abass

      January 27, 2016 at 10:26 am

      Hey Kaitlin. Thank you for this wonderful recipe. I'm having a party tomorrow and this will be a wonderful dip for my veggie platter. I used cashew yogurt instead and it tastes wonderful. The challenge now is to make sure I keep some for tomorrow.

      Reply
      • Kaitlin | The Garden Grazer

        February 15, 2016 at 3:26 pm

        Haha, I hope it was enjoyed at your party! Cashew yogurt sounds perfect - thanks for sharing!

        Reply
    7. Nan Rosenberg

      January 18, 2016 at 5:25 pm

      Hi! Is there enough adobo sauce in the can of chipotle to use or will I need to buy a can of adobo sauce? Thanks, it looks delicious!

      Reply
      • Kaitlin | The Garden Grazer

        January 18, 2016 at 8:29 pm

        Hi Nan! I always have enough sauce in the can of chipotle. Hope you enjoy!

        Reply
      • Nan Rosenberg

        January 18, 2019 at 4:42 pm

        Hi Kaitlin, I made this sauce along with your burrito bowl two years ago for a family birthday. I'm making it again this year. The burrito bowl AND the chipotle sauce were delicious. Thanks for delicious recipes!

        Reply
    8. Unknown

      October 25, 2015 at 4:16 pm

      Could I use extra firm tofu? That's all I have.

      Reply
      • Kaitlin | The Garden Grazer

        October 31, 2015 at 12:04 am

        Hi! You'd need to use silken tofu for this recipe (silken vs regular tofu is quite a bit different). Silken tofu is a great replacement for dairy!

        Reply
    9. Linda Rhode

      March 24, 2015 at 11:16 pm

      Holy deliciousness! I made this tonight and it is AWESOME! I've never made a dressing with yogurt before and I am super excited right now. My husband even liked this!

      Reply
    10. Antigonish Joe

      November 15, 2014 at 7:17 pm

      Tasty stuff, but I will probably leave out the garlic next time!

      Reply
    11. Kaaren

      July 06, 2014 at 9:47 pm

      OK, I'm from Eastern shore and do not know what "chipotle in adobo sauce" is. Are chipotle a type of pepper and if so, why in adobo sauce? Where in the store would I find it? I really want to try this and love trying new things, especially Mexican foods. I know chipotle is huge now and I have had foods flavored with it but I guess I always thought of it as a spice. Can't wait to try this. Sound delish.

      Reply
      • Kaitlin | The Garden Grazer

        July 08, 2014 at 3:37 pm

        Hi Karen! Chipotle is a type of pepper and they sell it in small cans with adobo sauce (which is a paste/marinade used in Mexican-style cooking). Spicy, but adds great flavor! You can find the cans in the Mexican food aisle in many grocery stores now. What you mentioned is probably ground chipotle powder which I love to cook with as well!

        Reply
    12. Anu Menon

      June 04, 2014 at 5:10 am

      Kaitlin - we love this recipe - just made this today (found your website yesterday after lunch at Baja Fresh) and just had to try it out. Used 3 Chipotle chilis instead of one and needed to add a little salt but it was perfect! Thank you!

      Reply
      • Kaitlin | The Garden Grazer

        June 04, 2014 at 6:21 pm

        So great to hear! Thanks for sharing!

        Reply
    13. Ustartsomewhere

      April 16, 2014 at 12:25 pm

      Do you think leftover sauce would freeze well?

      Reply
      • Kaitlin | The Garden Grazer

        April 16, 2014 at 4:35 pm

        I've never tried freezing this, but it might do okay. The texture of yogurt changes after it's frozen and thawed, so just make sure to stir it well afterwards.

        Reply
    14. Jenni

      February 20, 2014 at 8:07 pm

      I made this this morning and it is pretty spicy. I wanted to mild it a bit so my kids will eat it. I added more yogurt. Any other ideas?

      Reply
      • Kaitlin | The Garden Grazer

        February 20, 2014 at 9:50 pm

        I'd suggest adding less chipotle next time (maybe try 1/2 chipotle instead). Or simply just use the adobo sauce instead of the actual chipotle peppers. Same great flavor but less spicy!

        Reply
    15. Jessica Burr

      January 10, 2014 at 12:52 am

      LOVE THIS! I have made several batches in the last couple of days! I made my own greek yogurt and this was a great way to use it! I even used it in a recipe for scalloped potatoes! Delish! Thank you!

      Reply
      • Kaitlin | The Garden Grazer

        January 10, 2014 at 4:23 pm

        Thank you for sharing!

        Reply
    16. Andrew Stover

      January 07, 2014 at 5:13 am

      Thanks for the recipe! I made it with 2/3C of silken tofu and it was amazing!

      Reply
      • Kaitlin | The Garden Grazer

        January 09, 2014 at 9:11 pm

        So great - thanks for the helpful feedback!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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