Creamy Chipotle Sauce
This chipotle sauce with garlic & lime gives a zesty kick to tacos, burritos, tostadas, quesadillas, baked potatoes, burgers, and more.
- 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.
Consistency: If the sauce is too thick, 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.
Stores covered in the fridge for 4-5 days.
Recipe yields about 2/3 cup sauce.
Calories: 25 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 10 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 192 IU | Vitamin C: 5 mg | Calcium: 41 mg | Iron: 1 mg