Chipotle Sauce is such an amazing condiment to add heat and creaminess to almost any dish. It is made with pantry staples like vegan sour cream, mayo, lime juice and of course chipotle peppers in adobo sauce. Everything comes together in under 10 minutes and will impress even the pickiest eaters.
Why this is the best homemade Chipotle Sauce recipe
Friends, here is what truly sets my Chipotle Sauce apart from other sauces and what really transforms it from great to seriously amazing taste that you always know:
Roasted garlic: I simply heat olive oil and add a few garlic cloves for a short time until it smells amazing and is golden browned. That really makes the difference, so good.
Brown sugar: adds such a delicious taste and contrast to the heat. You can of course use another sugar or maple syrup, but I find out brown sugar tastes best.
Creamy texture: as you can see in my step by step pictures this is a really rich and luxurious sauce that tastes so amazing with almost everything, yes.
What to serve Chipotle Sauce with:
- Fries, for example with my Loaded Fries
- Potato Cakes
- Veggies: carrots, cauliflower, broccoli are great
What you need for this Chipotle Sauce recipe
- Dairy free sour cream
- Vegan mayo
- Chipotle peppers
- Lime juice
- Olive oil
How to make Chipotle Sauce
Heat olive in a small pan. Add garlic cloves and fry them for one minute on high heat, then set aside.
In a food processor, combine garlic, sour cream, mayo, peppers, lime juice, and season with a pinch of salt and pepper. Process until everything is smooth and creamy.
Use immediately or store in the fridge for around 1 week.
Tips and tricks
You won’t use a whole can chipotle peppers in adobo sauce, because these are spicy and so flavorful. If you don’t know what to do with leftovers (you can make more sauce or chili 😋😊) freeze them and they will last for 3 months.
To do that: transfer leftovers in a freezer friendly container, so you can use whenever you want them.
Also you can use 2 shortcut ingredients, if you are really short on time.
Use chipotle powder instead of peppers in adobo sauce: I would start with 2 tsp and see how you like the heat.
You can press the garlic straight into the sauce, then combine all ingredients in a bowl and mix well.
- 1/3 cup vegan mayo
- 2 tsp brown sugar
- 4 chipotle peppers in adobo sauce
- 14 oz vegan sour cream
- 2 limes, juiced
- 2 cloves garlic
- 1 tsp olive oil
- salt, pepper to taste
- Heat olive in a small pan. Add garlic cloves and fry them for one minute on high heat, then set aside.
- In a food processor, combine garlic, sour cream, mayo, peppers, lime juice, and season with a pinch of salt and pepper.
- Process until everything is smooth and creamy.
Nutrition Information:Yield: 10 Serving Size: 2 Tbsp
Amount Per Serving: Calories: 148Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 89mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 1g