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.)
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.
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.
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, you 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.
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.
Store any leftovers in a sealed jar in the refrigerator. We find it keeps well in the fridge for about 4-5 days.
Try a cashew sauce! For a different version, try this similar Chipotle Crema made with cashews instead of yogurt.
For more inspiration, also browse all sauce and seasoning.
Vegan Creamy Chipotle Sauce
- 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
- 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.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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