I’ve been trying to find a way to make a delicious plant-based baked potato, one that has the creaminess of one slathered in butter and sour cream, or stuffed with broccoli and that fake yellow nacho cheese. Remember when Wendy’s used to sell broccoli and cheese baked potatoes? I used to love those! I was also a little chubby in those days. This creamy vegan chipotle sauce is so perfect to pour on top of your baked potato.
I tried stuffing the potato with veggies and then topping it with salsa, but I wasn’t satisfied. I found a recipe for a creamy vegan chipotle sauce that would work, but it was made with soy mayonnaise which just didn’t sound appetizing. I refuse to try vegan cheese, because frankly I think it’s disgusting and highly processed. It’s not the flavor so much as the texture, it’s like eating slightly melted plastic wrap tinted with food coloring. So no vegan cheese for me! I gave up on the whole baked potato thing for a while until I remembered bitchin’ sauce.
I didn’t set out to recreate Bitchn’ Sauce I just took the basic principle of the sauce. Who new water, almonds, oil, chipotle, and lemon juice blended together could make such a wonderfully creamy dairy-free sauce?
Yay! Success!!
I stuffed my baked potato with tri-colored quinoa and a sauté of kale, swiss chard, and mushrooms. Now that spring is here, and summer is fast approaching you can fill your potato with roasted summer squash, corn and tomato and top it off with the pinche sauce. You can also try it as a sauce for pasta, to dip your chips in, or drizzled on those quinoa bowls that are so popular with vegans.
The Recipe: Creamy Vegan Chipotle Sauce
This sauce is truly unbelievable. Who would of thought that a couple of ingredients could make a delicious vegan cream sauce. Chipotles en adobo are a canned product that can be found in the Mexican aisle of the grocery store. Enjoy!
Creamy Vegan Chipotle Sauce
Ingredients
- 1/2 cup Almonds, whole, raw
- 1/4 cup Vegetable Oil (optional) see note
- 1 Chipotle pepper in adobo (only 1 pepper)
- 1 Garlic, clove
- 3/4 cup Water
- 1 tbsp. Lemon juice, fresh
Preparation
- Put all ingredients in the blender and blend on high until smooth.
Chef's Notes
* If you would like to make this without oil, substitute it with unsweetened almond milk.
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Oh yummers, this looks fantastic! I’ll be honest – I’ve been avoiding baked potatoes forever as well because I miss the butter and sour cream … can’t wait to give this a try!
Thanks for reading!
Recipe saved. I do love chipotle and this sauce does look divine! As soon as I find out chipotles here in Lisbon I’ll prepare it. Thank you for sharing :)