A creamy vegan lime chipotle sauce that's kinda bitchin? Yes, please! This non-dairy sauce isn't just for tacos. It can double as a chipotle mayo - and it would make an excellent dip for baked fries! Ready in 15 minutes, oil-free, and satisfies a whole food plant-based lifestyle.
This creamy, dreamy sauce is one of my early recipes that got buried in the archives. I created it well before I knew anything Bitchin existed, yet now that I'm revisiting it I see the similarities. I've tweaked it a bit since then to make it even tastier. If you can't run to Costco to get the super-sized Bitchin sauce (so good!), this just might be the next best thing. And did I mention it's made without oil?! Don't worry, it's plenty rich and saucy!
Here are some fries to dip in this sauce - and they're oil-free, too!
Ingredients
Raw cashews: We're going to briefly boil these to soften them.
Red bell pepper: You could use a different color of bell pepper, just know that the color of the sauce will change accordingly. A lot of flavor comes from this pepper, so I wouldn't skip it.
Nutritional yeast: Brings a nice umami to this sauce. You can usually find this in the bulk section of large grocery stores or health food stores.
Garlic granules: We'll be using a decent amount to bring lots of flavor.
Onion granules: Another flavor enhancer.
Chipotle powder: Brings a kick as well as a smoky pepper flavor. A grocery store with a nicely sized spice section should have it, or check online.
Salt: A bit to balance flavors.
Lime: The zest is optional but recommended and the juice brings a nice zing.
Water: This helps blend all the ingredients together.
See recipe card below for quantities.
Equipment
We'll be using the following tools for this recipe.
Small pot and stovetop: To boil the cashews.
Cutting board and knife: Can be a small cutting board, just for garlic, bell pepper, and lime.
Blender: You'll want one strong enough to blend the cashews into a creamy sauce.
Instructions
To make this sauce, simply simmer the cashews in enough water to cover for 10 minutes.
Then, strain the water from the cashews and blend all the ingredients in a strong blender working up to the highest setting.
Serving
This sauce is so tasty on a salad, sandwich, on a potato, stirred into beans, and of course, on top of tacos!
Storage
Store in a sealed 16 oz jar in the fridge for up to a few days.
FAQ
This lime chipotle sauce is vegan, so it doesn't contain any animal-based products like dairy. Instead, raw cashews are softened so they can blend into a very creamy sauce that's delicious on just about anything savory.
Related
Looking for other sauce recipes? Try these:
The Recipe
Lime Chipotle Sauce (vegan)
Equipment
- 1 cutting board and knife
- 1 small pot and stove
- blender strong or high speed
Ingredients
- 1 cup cashews raw
- ½ cup red bell pepper
- ¼ cup nutritional yeast
- 2 teaspoons garlic granules
- 1 teaspoons onion granules
- ½ teaspoon chipotle powder
- ¼ teaspoon salt
- 1 cup water
- 2 tablespoons lime juice or juice of one lime
- ¼ teaspoon lime zest or zest of one lime (optional)
Instructions
- To a medium pot, add the raw cashews and cover with water. Bring to a boil and reduce to simmer for 10 minutes, then set aside.
- Meanwhile wash, dry, and chop the bell pepper and add it to the blender along with all the other ingredients through the water. Wash, dry, and zest the lime (if using), then slice and juice it. Strain the simmered cashews from the water and add them to the blender. Blend until smooth and creamy, starting on the lowest setting and working gradually to the highest.
- Serve over tacos, salads, bean dishes, potatoes, in a sandwich, use it as a dip for fries or veggies, or use it any other way you'd like!
- Store in a sealed 16 oz jar in the fridge for up to a few days.
LDM says
Looks delicious! One person in our household has a nut allergy. What substitute recommendations do you have for the cashews? Thank you!
Kari says
Thank you! I like substituting hemp hearts for cashews. Because a cup is a lot of hemp hearts, I'd try half hemp hearts and half pepitas/pumpkin seeds. I'd love to hear how it goes!