5-Ingredient Chipotle Aioli

Delicious!!!! I made this to create my own version of à favorite dish at a Cafe. I mix this Chipotle sauce with brown rice and add chopped tomatoes, red onion, lettuce, and some avocado! Love it!! Thank you so much

So yummy! I added a little nutritional yeast to make it more of a cheesy chipotle sauce. My new go-to vegan sauce now!

Okay. Unless I’m missing something, this recipe was not good. Sorry. I really wanted it to be good but it wasn’t and I couldn’t use it. Just not for me I guess. Highly recommend a lot of other recipes off this website though

Made exactly as recipe said and it’s amazing! My omnivore son couldn’t believe it was vegan and was so impressed with the cashew base. Smooth, just a hint of kick (I started small with the chipotles), and the best on your grilled veggie burgers with matchstick fries! Thank you!

I was looking for a dipping sauce for fries and veggie burgers. This one is so good! It has so much flavor and the ingredients are so simple. I didn’t add oil and it still came out great. This will definitely be by go to chipotle sauce.

I love this chipotle aioli sauce! I’ve made it twice in the past week, and can eat it right off a spoon. It is amazing! Thank you.

Wow! Delicious and super easy to make. Packs some heat and such a depth of flavour to fool even non-vegans.

The sauce is slammin’! I’ve made it several times always using water, omitting the maple syrup/sweetener, omitting oil, and adding the pinch of paprika. It’s perfect. My husband also LOVES it. 10/10 recommend!

Just made this and it tastes so good! I used chipotle paste as I didn’t have the chipotle peppers.

This is best thing I have ever eaten!! I have been adding it to everything all week. So creamy and spicy mmm.

This is simply an amazing recipe! I currently go to by Chloe CONSTANTLY for their (very similar) version of this. Now that I can make it… oh man! Also, this is so much better than the store-bought vegan chipotle mayo 🙋🏼‍♀️

I tried this with walnuts instead since that’s all I had and it came out great. Can’t wait to try this on my tacos later tonight.

Shit works yo.

This aioli is soooo good! We made the spicy fish tacos and the chipotle aioli, yum! So good together! This sauce could be used on so many foods, when I tasted it after blending I couldn’t stop eating it!! (We decided the 1 T of maple syrup is more to our liking than 2T and 2 chipotle 🌶 are perfect heat) Keep up the great recipe stream! What would we eat without you???

Wow! I have made this at least three times in the last month (is that too much?) – It is perfect on fried potato tacos or black bean burgers.
Thank you so much for this recipe!

This aioli is absolutely delicious! I made it tonight to go with Dana’s Spicy Baked Fish Tacos and it was so good. I have a bit left and can’t wait to try pairing it with some other dishes.

Wow this was delicious! I was so surprised how creamy it is just from the cashews.

I’ve made this a few times now and it’s absolutely delicious! I use 1 tsp homemade date paste instead of maple syrup and 1 chipotle pepper in adobe sauce, with just whatever sauce is clinging to the pepper. I leave out the oil. It’s so good on nachos! Can’t wait to find all the dishes I’ll use this for!

Holy Moly! I made this to go on tacos yesterday and it is super delicious. There’s no way you’ll know it’s vegan. My non vegan husband loved it too. I used 2 chipotle peppers which is quite hot. So if you don’t want it too hot, I’d suggest using only 1 pepper.
I’m so glad I discovered you. I can’t wait to make more of your recipes.

This recipe is bananas! Wow it’s spicy, creamy and smokey; such a winner and absurdly easy to make. I haven’t had a good chipotle sauce since going veggie 6 years ago and this sauce really took our taco bowls to another level. Thanks so much for sharing it!

This was the easiest and tastiest vegan cheese I’ve made to date! I didn’t have to modify any of the ingredients. This will be made quite often in our household!

This is such an amazing sauce! We smoked the cashews first on our Big Green Egg and that smokiness was so awesome in this sauce. We used it to top some veggie fajitas. Love this recipe!!

This was delicious! I used it as a topping for Brussels sprouts tacos and it was a huge hit.

I omitted the sauce because lack of cashews at home. Used cod and it worked very well!

I was going for the flavor of Cashew Dream by Salsa del Diablo. It was a great effort at copying. I looked at a lot of recipes and chose this because of the similarity of ingredients. I will stick with this recipe. I doubled it and it was gone in less than two weeks (I had to find a recipe because the 8 oz tubs of Cashew Dream are very expensive!). Next time I’ll add a little tomato paste, vinegar, onion powder, garlic powder, corn starch… trying to get a little closer yet.

Thanks for a great recipe that will keep us out of the poor house. : )

I don’t normally soak nuts because I have a vitamix, but I did this time and found it helpful as I used to double sauce recipes to make the blending easier. But many times I’ve regretted it because the sauce tasted just ok. Well, I could have tripled this recipe! It was way better than ok. I have been using it on all kinds of bowls and I’m not a “bowl” person, I mean I didn’t use to be a bowl person. I added an additional 1/4 tsp of adobo sauce. Loved it!

Sooo good! Was looking for something spicey for our homemade vege burgers that tasted like, but was healthier than, Whole Foods chipotle mayo!
This was it!! Our new favorite to put on everything!!!!
Used the almond milk choice
1 tsp of agave
left out all the oil

THIS IS AMAZING!!!! Well everything I have made from this website is. A local place makes something similar but it isn’t vegan. I boiled the nuts for 10 mins and used my high speed blender. Didn’t have almond milk, but water worked fine. This could go good on anything, veggie burgers, nachos, salad. It’s amazing!

One of my most favorite sauces that I use on everything. Would like to know if I can make ahead and leave at room temperature for a few house before dinner or if it needs to be refrigerated right away?

Damn! Made this sauce and it was the bomb! Paired it with your chickpea sun dried tomato burger. Yummmy! I added more chipotle peppers. Love it. Thanks Dana

My biggest grief with being vegan is that most vegan food is so boring. Well, until I found Minimalist Baker. Even my husband, who doesn’t care to vegan, prefers your recipes over non vegan ones.

This chipotle aoli is amazing. We make a patch and eat it on everything for a week. Burgers, sandwiches, grain bowls, tacos, etc. It’s amazing, I don’t think I’ve tried a sauce this delicious in my life!

This recipe is outstanding! Made it as directed but added more almond milk to thin it out to make it more of a sauce then a thick aioli. I used this to top my southwestern grain bowls. This was perfect! It has tons of flavor and is super easy! I made a double batch so we can use it the rest of the week ! Thank you so much!

I made this today and this is officially in my book of “Life Changing” recipes. IT LITERALLY TASTES LIKE REAL CHIPOTLE AIOLI!! I added an extra 3 chipotle peppers+1/3 the tin of the sauce it was in (need extra heat for the extra cold winter ;)), used unsweetened cashew milk, normal paprika, an extra splash of agave, and boiled around 1 cup of cashew pieces because I didn’t have time to soak them. Can’t wait to make sweet potato fries tomorrow to dip it in :P Seriously a game changer recipe. Thank you SO MUCH for all the time you put into making amazing recipes.

Made this as the dressing for “fish” tacos and man, oh man, was it good! The entire family loved it and we we’re looking fwd to using it as a dipping sauce and even thinning it out to use as salad dressing.

This turned out amazing! Made some vegan enchiladas and topped it with this bad boy! Even my mother-in-law (who is the pickiest eater and non-vegan) loved it!

This was awesome! I served it with the sweet potato black bean burgers and really enjoyed the spiciness and creamy texture.

I will never have to search for another sauce for the rest of my life…..for this I am truly grateful!!!!
:0)

Made this last night to go with the sweet potato and black bean burgers. AWESOME is an understatement! I added extra Chipotles and Adobe sauce since I wanted a real kick of flavor and it was so good. Plenty creamy using water instead of nut milk. Will definitely be making this again. Thanks Dana.

I meant to rate the last comment.

My die-hard, dairy-based, veggie dip lover boyfriend will finally eat this with his carrotts on a daily basis. Thank you, Dana! His name is Dana, too.

this is bomb…seriously, who needs ketchup!

Turned out good! I doubled the recipe and used 5 peppers which seemed perfect for a moderate spicy level. This was the first vegan sauce I’ve ever made so I needed something simple to try… this was it!

Mines didn’t come out creamy .. I’m not sure why

This was so yummy! I added some avocado to make it creamier and it was a dream! Perfect on my black bean burgers!

To all those trying to make this, I cannot recommend enough using a blender as she recommends! This sounded SO delicious, especially to go along with the sweet potato black bean burgers from here, so I tried making this aioli to top the burgers off. I used a food processor (since I don’t own a blender) and the cashews never fully broke down to make the mixture as creamy as advertised. That said, it tastes delicious, so I certainly can’t complain! Great recipe :)

Amazing! Wow my omnivorous family of 4 has been SAVED by The Minimalist Baker – thank you so much! This sauce is an amazing addition to our 8th week of Eat To Live and it was both easy and delicious!

Hi Dana,
Love your work by the way.
This recipe is THE BOMB!!! I first tried it couple of months ago, with garlic and Nutri.yeast added, but no chipotle peppers in adobo sauce as they seemed impossible to find here in Melbourne Australia. The jar lasted 48 hours in my single person household.
Couple of weeks ago those tinned impossible to find peppers appeared in mex section of my small local grocery store. Ahh! It turned out great.
Tonight I made it again sans Nutri.yeast, with garlic powder. It is THE BEST!! Thank you!

This sauce is amazing! I made it as directed with 2 tsp agave, added a little olive oil, used almond milk instead of water, and it came out better than many sauces I’ve had in restaurants. Next time I would actually use just 2 chipotles because with 3, it came out very hot. I let the cashews soak all day and it was totally worth the wait, they’re amazing with tortilla chips and also good as a salad dressing if you thin it out and tame the spice with some almond milk. Will definitely make again and again!

Omg this is insanely delicious!! I felt like my cashews didn’t get smooth enough, so I added a tad more milk and about a teaspoon of olive oil just to smooth it out. Super easy to adjust flavors. Can’t wait to eat tomorrow with fries!

Oh my goodness, there hasn’t been a recipe of yours I’ve made and haven’t LOVED !

This turned out flawlessly, and was very quick to make since I had soaked the cashews overnight. I baked up some frozen gluten free/vegan onion rings and my husband and I thought it was delicious.
I plan on serving this with sweet potato fries or on top of sandwiches/veggie burgers as well. Thank you again ! I can’t wait for your next recipes ! Xo

I made this the other night for tacos and have since used it in almost every meal. Sandwiches, wraps filled with leftovers, on top of steamed veggies, etc.

Thanks for this delicious addition to my life!

I made this for fish tacos and it was amazing however, I only put 1 chipotle pepper and a little of its sauce and it was plenty hot! I also added a little Veganese. It stays a long time in the fridge and makes a lot so we’ve been dipping chips, ate it on some salmon cakes I made last night and the list goes on and on.

Holy Cow Dana! This is the holy grail of vegan aiolis! I could SWAN DIVE into a vat of this stuff and be happy for the rest of my life! ;-) I did add a TBS of grapeseed oil, as I felt it did need a bit of “depth” to it, other than that this is an aioli of home run proportions. I added it as a topping to a veggie burger with lettuce, pickle, onion and tomato, and it was perfect!

If it wasn’t for you and all the wonderful recipes you provide, I don’t think being vegan would have been such a success for me! Keep up the good work!

Does not work :(
It is all too liquid!