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Close up of a spoon in the jar of vegan aioli.

Best Vegan Chipotle Aioli

This is the BEST Vegan Chipotle Aioli! It's creamy and spicy with hints of garlic and lemon. You'll want to slather this creamy chipotle sauce on everything from burgers, fries, grain bowls, and more!
5 from 7 votes
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Prep Time: 5 minutes
Inactive Time: 30 minutes
Total Time: 35 minutes
Servings: 1 cup
Author: Liv King

Ingredients
 

  • 1 cup Unsalted Raw Cashews soaked
  • ½ cup Water
  • 2-3 Chipotle Peppers in Adobo Sauce see note
  • 1 tablespoon Adobo Sauce
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Agave
  • 1 tablespoon Nutritional Yeast
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Smoked Paprika
  • ½ teaspoon Salt more or less to taste
  • Pinch of Black Pepper

Instructions

  • Add the cashews to a heat-safe bowl. Then, boil a cup of water and pour it over the cashews. Allow to soak for 30 minutes- this will help the cashews soften and create a smoother textured sauce.
  • Add the soaked cashews, water, chipotle peppers, adobo sauce, agave, lemon juice, nutritional yeast, and the seasonings to a blender- see tips & tricks for more information on chipotle peppers in adobo
  • Blend until smooth and creamy!

Notes

Don't clean off the chipotle peppers from the sauce- simply add them to the blender with the sauce all over them plus 1 more tablespoon. 
If you're sensitive to spice, start with 1 chipotle pepper. I recommend 2 to 3 for this recipe but if this is your first time trying chipotle peppers in adobo and you're unsure how hot they are, start with 1 and work your way up.
Store: Pour cashew aioli into an airtight jar or container and store it in the fridge for up to 7 days.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!