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    Home » Salsas » Creamy Vegan Chipotle Sauce

    Creamy Vegan Chipotle Sauce

    Published: May 3, 2013 · Modified: Jan 19, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.
    Ingredients for chipotle sauce on a white surface: Olive oil, almonds, chipotle peppers, and a lemon half.

    Top view of a blender filled with almonds and chipotle peppers in water.

    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.

    Creamy vegan chipotle sauce poured over a loaded baked potato.

    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.

    Creamy vegan chipotle sauce poured over a loaded baked potato.

    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!

    Save Recipe Go to Recipe Box
    4.72 from 7 votes

    Creamy Vegan Chipotle Sauce

    This creamy vegan chipotle sauce is so perfect to pour on top of your baked potato.
    Pin Recipe Print Recipe
    Cook Time5 mins
    Total Time5 mins
    Course: Condiment
    Cuisine: Mexican
    Servings: 8 servings
    Calories: 114kcal
    Author: Dora Stone

    Ingredients

    • ½ cup Almonds whole, raw
    • ¼ cup Vegetable Oil (optional) see note
    • 1 Chipotle pepper in adobo (only 1 pepper)
    • 1 Garlic clove
    • ¾ cup Water
    • 1 tbsp. Lemon juice fresh
    Prevent your screen from going dark

    Instructions

    • Put all ingredients in the blender in order given.
    • Blend until smooth.

    Notes

    * If you would like to make this without oil, substitute it with unsweetened almond milk.

    Nutrition

    Calories: 114kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 25mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

     

    « Vegan Red Lentil Dahl
    Roasted Beet Orange and Quinoa Salad »

    Reader Interactions

    Comments

    1. Sonia Vega

      October 20, 2021 at 9:19 am

      Can I use cashews instead?

      Reply
      • Dora S.

        October 24, 2021 at 1:25 pm

        yes

        Reply
    2. Jeremiah

      September 05, 2020 at 4:18 pm

      Hi! This looks tasty! Do you need to soak the almonds before? Like Cashews?

      Reply
      • Dora S.

        September 11, 2020 at 9:44 pm

        If you don't have a high powered blender I suggest that you do.

        Reply
    3. Amanda

      January 01, 2020 at 5:39 pm

      I made this according to the directions and it turned out very watery - it didn't look much like the creamy texture in your photo, but the taste was good. I poured out some of the liquid and replaced it with a large scoop of mayonnaise and it actually looks a lot more like the photo and still tastes great. Any thoughts on where I went wrong?

      Reply
      • Dora S.

        January 16, 2020 at 10:52 am

        Hi Amanda, sorry the recipe didn't work out for you. Do you have a high powered blender? Did you use already peeled almonds or raw almonds with the peel on?

        Reply
    4. the vegan kitchen of dr caligari

      August 26, 2013 at 4:04 pm

      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 :)

      Reply
    5. heidiro

      May 06, 2013 at 10:39 am

      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!

      Reply
      • Dora S.

        May 09, 2013 at 9:13 pm

        Thanks for reading!

        Reply
    6. cookingwithsapana

      May 06, 2013 at 2:40 am

      Hi ! I like your blog and nominated you Liebester Award. You have to do nothing , I just wanted to say that I enjoy your space.

      Reply
      • Dora S.

        May 09, 2013 at 9:14 pm

        Thank you for the nomination!

        Reply

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