Vegetarian Chipotle Sauce Recipes

VEGETARIAN FAJITAS WITH CREAMY CHIPOTLE SAUCE

Steps:

• Make the Creamy Chipotle Sauce: In small bowl, stir together mayonnaise, sour cream, adobo sauce, lime juice, and honey. Taste the sauce and decide if you'd like it spicier. If so, stir in chopped chipotle pepper until desired flavor is achieved.
• Make the Vegetarian Fajitas: In microwave-safe medium bowl, use potato masher or fork to mash half of black beans and half of pinto beans until relatively smooth. Place remaining whole beans in separate microwave-safe medium bowl. Microwave each bowl of beans 2 to 3 minutes or until warmed through, stirring occasionally. Cover to keep warm.
• Wrap tortillas in damp paper towel and microwave 30 seconds or until warm and pliable. Alternatively, use the flames of a gas stove to warm and soften tortillas.
• Fill tortillas with mashed beans, whole beans and Fajita Veggies. Drizzle with Creamy Chipotle Sauce. Serve immediately with lime wedges and cilantro.

EASY VEGAN CHIPOTLE SAUCE

Steps:

• Drain and rinse cashews.
• Add cashews and all the remaining ingredients to a blender and blend until smooth and creamy. If necessary, add more water (in 1 tbsp increments). Scrape down sides as needed.
• Taste and adjust seasoning as needed (e.g. adobo sauce for heat, lemon juice for acidity etc.).

CREAMY CHIPOTLE SAUCE

Steps:

• To soften the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse the cashews and discard soaking water.
• Place cashews in a high-powered blender along with the water, chipotle pepper and sauce, yogurt, lime juice, agave, smoked paprika, garlic, and salt. Blend on high until very smooth. Scape down the sides if needed. Now taste for seasoning and add more if desired. If it's too thick for your taste, add a few splashes of water and blend.
• Serve right away or store in an airtight container in the fridge for 3-5 days.

5-INGREDIENT CHIPOTLE AIOLI

Steps:

• Add raw cashews to a mixing bowl (or a high-speed blender) and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
• Add soaked, drained cashews to a high-speed blender with the water (or almond milk), lemon juice, sea salt, maple syrup, pepper + adobo sauce.
• Blend on high until creamy and smooth, adding more water or almond milk as needed to encourage blending. Scrape down sides as needed.
• Taste and adjust seasonings as needed, adding more salt to taste, lemon for acidity, maple syrup for sweetness, or adobo sauce for heat. I added more salt and another 2 chipotle peppers (amount as original recipe is written // adjust if altering batch size). Adding a little oil is optional and adds extra creaminess. Smoked paprika is also optional and adds a sweet smokiness to the sauce.
• Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days. This sauce is perfect for veggie burgers, sweet potatoes fries, french fries, onion rings, and more!

VEGETARIAN CHIPOTLE SAUCE

Steps:

• Place all ingredients in a high powered blender and blend for 1 minute on high until smooth. Chill to thicken.