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Creamy Vegan Chipotle Sauce
This creamy vegan chipotle sauce is so perfect to pour on top of your baked potato.
Course
Condiment
Cuisine
Mexican
Cook Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
8
servings
Calories
114
kcal
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:
114
kcal
|
Carbohydrates:
3
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Sodium:
25
mg
|
Potassium:
66
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
94
IU
|
Vitamin C:
1
mg
|
Calcium:
25
mg
|
Iron:
1
mg