Creamy Vegan Chipotle Sauce

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 sauceChipotles en adobo are a canned product that can be found in the Mexican aisle of the grocery store. Enjoy!

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 minutes
Total Time5 minutes
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

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!

 

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19 Comments

  1. 5 stars
    Thanks for this recipe Dora! I used it to add some creaminess and kick to my butternut squash soup…it was perfect

    1. Could I’m going to try this. Love bitchen sauce. Wife says it’s a little high in calories. Do I need to use the vitmix. Or would a food processor Cuisinart. Work. (Easier to clean)
      Thanks. Donny and Maria

      1. You would need to use the vitamix. Leave it running for like 1 to 2 minutes until the sauce becomes creamy. If you need to you can add more water. It will thicken in the fridge as it cools.

  2. 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?

    1. 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?

  3. 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!

  4. 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.

4.78 from 9 votes (7 ratings without comment)

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